FRENCH PASTRY MADE SIMPLE

Rolled raspberry mousse cake

A raspberry mouse fills this fabulous rolled Genoise cake. It comes together in a flash with just two ingredients: doble cream and jam. Simply whip up the cream and then add the jam for a beautiful thick mousse to spread inside. Add even more flavour with fresh raspberries and more jam to this easy slice-and-eat cake!

SERVES 6

baking spray, for the tin

For the rolled Genoise cake

65g (2oz) plain flour
1½ tbsp (20g) unsalted butter
3 large free-range eggs, at room temperature
1 large free-range egg yolk
65g (2oz) granulated sugar

For the simple raspberry mousse

240ml (8½ fl oz) double cream, cold
110g (4oz) raspberry jam (like Bonne Maman)

To assemble

80g (3oz) raspberry jam
125g (4½ oz) fresh raspberries
icing sugar, for dusting

1 Make the Genoise cake: Spray a 25x38cm (10x15in) Swiss-roll tin with baking spray. Line with parchment paper (it should go up the long sides, but if it doesn't entirely cover the shorter ends, that’s totally fine; just crease the paper into the corners). Spray the top of the parchment with baking spray as well.

2 Preheat the oven to 175°C/Gas Mark 4.

3 Measure out the flour and set aside with a sieve or sifter nearby. Melt the butter and set aside to cool. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl, using a hand mixer, put the eggs, egg yolk (for a rolled cake) and sugar. If your eggs feel the least bit cool to the touch, place the whole uncracked egg in a bowl of warm water for several minutes before cracking.

Whip the egg mixture on medium-high speed until triple in volume, very pale yellow in colour (practically