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About this recipe: This light, almost fat-free whisked sponge, rolled up round a crushed fresh raspberry and passion fruit filling, makes a very pretty pudding. It's ideal for late summer, when raspberries are particularly sweet. Children will love it. Serve with home-made custard, if you like.
A, B12, C, copper
For a wholemeal sponge roll, use 55 g (2 oz) plain wholemeal flour and 55 g (2 oz) plain white flour. * Instead of the raspberry and passion fruit filling, spread the warm sponge with 5 tbsp of your favourite fruit conserve, warmed so that it will spread easily. * Make an apple, strawberry and hazelnut sponge roll. For the filling, put 225 g (8 oz) cooking apples and 225 g (8 oz) dessert apples, both peeled and finely chopped, in a saucepan with 1 tbsp orange juice. Cover and cook gently for 15 minutes, then remove the lid and cook for a further 5–6 minutes, stirring frequently, until most of the fruit juices have evaporated and the apples are thick and pulpy. Stir in 30 g (1 oz) caster sugar and 170 g (6 oz) sliced small strawberries. For the sponge, replace the flour with a mixture of 55 g (2 oz) each ground hazelnuts and plain flour. Bake, fill and roll up as in the main recipe. When serving, decorate with extra strawberries and sprigs of fresh mint.
Raspberries not only provide plenty of vitamin C (32 mg per 100 g/3½ oz), they also contain vitamin E, both of which are powerful antioxidants.