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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.
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
Raspberry and jasmine swiss rolls