Raspberry and jasmine swiss rolls

  • Petit four
  • medium
  • Makes 20 cakes
  • 60 minutes
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These beautiful little bitesize swiss rolls are flavoured with floral jasmine tea and sweet, sharp raspberries. The feather-light sponge is spread with set raspberry purée and a white chocolate and raspberry ganache, before being rolled up, sliced and topped with a piping of jasmine cream. The perfect dish to try if you fancy flexing your baking skills.

First published in 2019




Jasmine milk and cream

  • 22g of jasmine tea leaves
  • 140g of single cream
  • 75g of whole milk


Raspberry jam

Raspberry ganache

Jasmine mahalabia

  • 20g of light brown sugar
  • 45g of cornflour

To garnish


  • Electric hand whisk
  • Piping bag and nozzle
  • Temperature probe


2 days before you plan to serve these cakes, begin by infusing the cold milk and cream with jasmine. Add 14g of jasmine tea leaves to the cream and the rest to the milk. Place both in the fridge to infuse overnight
  • 22g of jasmine tea leaves
  • 140g of single cream
  • 75g of whole milk
The next day, strain the milk and the cream into two separate bowls (discard the tea leaves). Prepare the raspberry ganache by placing the raspberry puree and glucose into a small saucepan and gently warm over a low heat. Melt the white chocolate in a heatproof bowl set over a pan of simmering water, then add to the puree. Emulsify the mixture with a hand blender until smooth, then weigh out 125g of the jasmine-infused cream (reserving the remainder) and mix. Place in the fridge and leave to crystallise overnight
The same day, make the jasmine mahalabia. Add the sugar, jasmine-infused milk and cornflour to a small pan and bring to the boil. Cook for 1 minute, mixing constantly, then remove from the heat and chill in the fridge. Once cold, mix in the remaining jasmine-infused cream until a creamy texture is achieved, then transfer to a piping bag and store in the fridge
  • 20g of light brown sugar
  • 45g of cornflour
On the day you plan to serve the cakes, make the raspberry jam. Add the puree to a pan and gently heat to 40°C. Add the sugar and pectin, then bring to the boil and cook for 1 minute. Remove from the heat, stir in the citric acid and refrigerate until ready to serve
To make the sponge, preheat an oven to 190°C/gas mark 5. Whisk the egg yolks, whole eggs and 45g of the sugar with an electric whisk until the mixture forms ribbons. In a separate bowl, whisk the egg whites with the remaining sugar until stiff to create a meringue
Gently fold the meringue into the other mixture, then gradually add the flours and the remaining ingredients, being careful not to overmix
  • 15g of T55 flour
  • 10g of cornflour
  • 10g of whole milk
  • 10g of unsalted butter, melted
  • 1 drop of pink food colouring
Spread the sponge batter onto a lined baking sheet measuring 30x20cm and bake for 7–10 minutes, until fully cooked. Remove from the oven and set aside to cool
You now have all the elements needed to assemble the cakes. Cut the sponge in half lengthways, then spread the raspberry jam on the top of each sheet of sponge. Top with the ganache, then transfer the sheets to the freezer for 5 minutes to firm up
Carefully roll up the sheets lengthways to create two long sausages. Cut each sausage into 10 equal pieces, then pipe on the mahalabia cream to finish. Top with sticks or shavings of white chocolate
First published in 2019

As executive pastry chef at The Langham Hotel in London, Andrew Gravett knows everything there is to know about baking. With a background in Michelin-starred restaurants and travelling the world working with chocolate producer Valrhona, he now showcases his creations at one of the finest hotels in the capital.

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