VANILLA AND STRAWBERRY SWISS ROLL

Yields8 Servings
 Icing sugar for sprinkling
 4 large eggs
 100 g caster sugar
 100 g plain flour
 1 tsp baking powder
For the filling
 2 tbsp icing sugar, sieved
 170 ml double cream
 1 tsp vanilla extract
 200 g strawberry jam
 100 g fresh strawberries, hulled and cut into halves
 1 tbsp icing sugar
1

- preheat the oven to 180C/Gas4; line a 20cmx30cm Swiss roll tin with non-stick baking parchment, cutting into the corners to get a neat fit; using a sieve, sprinkle this with icing sugar

- beat the eggs, sugar and a pinch of salt with an electric whisk until you have a pale and light mixture that has quadrupled in volume – 10 minutes; when you reach this stage, the beaters will leave a ribbon when you hold them up from the mixture

- sieve the flour and baking powder and fold in carefully but thoroughly; pour into the prepared Swiss roll tin; tilt the tin to ensure the whole base is covered; bake in the middle of the oven for 15 minutes; once cooked, it is important to act quickly; lay a clean tea towel flat on a kitchen surface and cover it with a slightly smaller rectangle of baking parchment of the same shape; take the tray out of the oven and carefully lift the sponge out of the tin, holding it by the edges of the baking parchment

- place the sponge, exposed side down, on the baking parchment and carefully peel off the paper from the back of the cooked sponge

- start from one end of the paper and roll; when you come to the sponge, continue to roll it snugly, so that the sponge and paper are meshed together in a log shape; roll in the damp towel and let it stand for 10 minutes to cool and set while you make the filling

- beat the icing sugar, cream and vanilla extract until stiff; put it in the fridge until needed; once the sponge has had 10 minutes to cool off and slightly set, unroll it from its paper and tea towel, and spread a generous layer of strawberry jam all over the inside; spread the cream over the top of the strawberry jam; sprinkle over the fresh strawberries

- roll the sponge up again and don’t worry if it cracks a little; scatter the icing sugar all over the top and chill until needed; take the Swiss roll out of the fridge 10 minutes before serving for a lighter result

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