This easy Strawberry Roulade is filled with fresh strawberries and cream and enhanced with a hint of rose.
- 3 eggs
- 85 g (3 oz) caster sugar plus 1 tablespoon
- 85 g (3 oz) plain flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Around 5 tablespoons of strawberry jam (such as my home-made Strawberry and Rose Geranium Jam)
- 200 ml (700 fluid oz) double cream, whipped to form soft peaks
- A little icing sugar
- Set oven to 180 C, 350 F or Gas Mark 4.
- Line your Swiss roll tin with baking parchment or grease-proof paper.
- Combine the eggs and sugar and whisk until thick and foamy. This can take up to 5 minutes. This is one recipe where you really need a food processor with a whisk attachment or an electric whisk rather than attempting to do it with a hand whisk.
- Fold the flour and baking powder into the foamy egg and sugar mixture.
- Pour the combined mixture into your Swiss roll tin.
- Put the tin in the oven and bake the sponge for 15 minutes until firm and golden.
- Turn the cooked sponge onto another sheet of baking parchment or grease-proof paper on which you have sprinkled around a tablespoon of caster sugar.
- While the sponge is still warm, roll it up so it looks like a Swiss roll with the paper inside. You need to roll it up while it is warm – you can’t do this when it has cooled off as the cake will crack! Allow to cool completely.
- You need to construct your roulade a couple of hours before you are ready to eat it – otherwise, the cream and jam will make it soggy. You need to unroll the sponge and remove the paper. Spread your jam over the sponge and top it with the whipped double cream. Don’t spread filling too thick and don’t take it quite up to the edge of the sponge (leave a gap of a couple of centimetres). This will avoid too much squidging out when you roll the cake up again!
- Roll the filled cake up into a Swiss roll shape again.
- Dust with sieved icing sugar.
Keywords: strawberry roulade, rose