| | FOR THE SWISS ROLL SPONGE |
| 1 | | Free-range egg |
| 2 | oz | Soft raw brown sugar |
| 2 | tb | Cold water |
| 1 | ts | Natural vanilla extract |
| 3 | oz | Self-raising wholemeal flour; sifted, bran |
| | ; included |
| 3 | | Free-range egg whites; (the yolks are used |
| | ; in the custard) |
| 6 | tb | Sugar-free raspberry jam |
| 1/4 | pt | Fruit juice; eg. apple and |
| | ; strawberry diluted |
| | ; from concentrate |
| 2 | oz | Flaked almonds |
| | FOR THE CUSTARD |
| 3 | | Free-range egg yolks |
| 1/2 | pt | Milk |
| 1 | tb | Raw sugar or honey |
| | A vanilla pod; split (or 5ml / |
| | ; 1tsp vanilla |
| | ; extract, which |
| | ; should be added |
| | ; after cooking) |
| | TO DECORATE |
| 1/2 | pt | Whipping cream; whisked until stiff |
| 1 | | Red apple; washed, not peeled, |
| | ; cut into thin |
| | ; slices and dipped |
| | ; in lemon juice |
| 1 | oz | Crystalised angelica; cut into diamonds. |
