Strawberry Swiss Roll

Strawberry Swiss Roll
Ingredients (12-16 slices):


Butter for the baking tray
6 free range eggs
190g sugar
Pinch of salt
150g flour
¼ teaspoon baking powder
600g strawberries
600g double cream, whipped
2 drops of vanilla essence
40g icing sugar

Method:

Pre-heat the oven to 200°C/180°C fan assisted / Gas Mark 6. Spread the baking paper on to the baking tray and grease lightly with the butter.

Separate the egg whites from the yolks. Ensure the egg whites are at room temperature, place in a bowl and beat until they increase in volume. Slowly add 50g sugar and beat until mixture looks glazed.

Beat the egg yolks, salt and 125g sugar together to a light creamy mass. Mix the flour and baking powder and sieve onto the egg yolk crème. Add half of the egg white mixture and carefully fold into the mass. Once mixed fold in the other half.

Spread the dough onto the tray into a rectangular shape. Place the tray into the oven and bake for approx. 15 minutes, making sure the cake doesn’t brown.

Spread the rest of the sugar onto a clean tea towel. Turn out the sponge onto the towel and carefully remove the baking paper. Using the short side of the rectangle, immediately roll up the sponge with the towel and leave to cool.

Clean and slice the strawberries (leave approx. 12 for decoration). Whip the cream with the Vanilla essence and icing sugar. Unroll the sponge, spread half of the whipped cream on it and lay the sliced strawberries evenly on top of the cream. Carefully roll up the sponge again, place on a cake platter and spread the rest of the cream over the Swiss roll. Decorate with the small strawberries and cool before serving.