Strawberry Swiss roll is easy once you pluck up the courage to roll it up! This recipe with fresh strawberries and cream is incentive enough.
- 4 free-range eggs
- 115g (4oz) caster sugar – plus extra to dust
- 1 vanilla pod – seeds only
- 75g (3oz) self-raising flour
- 200g (7oz) strawberries
- 200ml (7floz) double cream
- 1 tsp vanilla extract
- 150g strawberry compote
- For the sponge, preheat the oven to 190C/375F/Gas 5 and line a 23x33cm (9x13in) swiss roll tin with baking parchment.
- Place the eggs, sugar and vanilla seeds into a bowl and whisk until very light, fluffy and thickened.
- Sift the flour over the mixture and fold in carefully.
- Pour the mixture into the lined tin and smooth it out with a spatula until evenly spread.
- Bake the sponge for 10-12 minutes, or until just firm to the touch.
- Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.
- Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.
- Slice the strawberry’s
- Whip the double cream to soft peaks with the vanilla extract.
- To assemble the roll, spread the strawberry compote over the cooled sponge, leaving a 2cm (1in) gap around the edge.
- Spread the whipped cream over the top then sprinkle over the whole strawberries.
- Take the longest edge, then using the parchment paper underneath, roll up the sponge quite tightly, making sure the filling stays inside.
- Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve.