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160 ml castor sugar
4 large eggs, separated
30 ml hot water
5 ml vanilla essence
215 ml (105 g) self raising flour
15 ml icing sugar
2 x 250 g tubs LANCEWOOD® Mascarpone
200 ml raspberry or mixed berry jam
125 ml raspberries
60 ml pistachios, chopped (optional)
A few sprigs mint
Icing sugar for dusting
Preheat the oven to 180°C. Grease and line a baking tray (30 cm x 20 cm x 1.5 cm).
Beat the castor sugar and egg yolks until thick, pale and creamy. Add the hot water and vanilla essence and beat for 1 more minute. Sift the self raising flour and gently fold into the mixture.
Whisk the egg whites until soft peaks form and gently fold into the mixture. Spoon into the prepared pan and spread out evenly.
Bake for 10 – 15 minutes or until the cake springs back when lightly touched. Remove from the oven and leave to stand for 5 minutes. Cover with a clean tea towel.
Keep the cake covered with the tea towel and gently flip over onto a wire rack. The wire rack will now be at the bottom, then the tea towel and then the cake. Pull away the baking paper and dust lightly with icing sugar.
Gently roll up the cake together with the tea towel from the short edge and allow to cool.
Gently mix together the mascarpone and 125 ml of the jam. Unroll the cake and remove the tea towel.
Spread the remaining jam inside the cake. Spread half of the mascarpone and jam mixture on top.
Gently roll up and trim the edges. Spread the remaining mixture over the cake. Top with raspberries and chopped pistachio nuts (optional).
Finish by dusting icing sugar and placing a few mint leaves on top. For best results; fill just before serving.
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