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Swiss Roll with Strawberries & Cream

Wed, 20 June 2018

Swiss Roll with Strawberries & Cream

All hail the Queen of Baking Catherine Leyden as she returns to the AM kitchen

 

Ingredients

  • 75g/3oz Odlums Self Raising Flour
  • 3 Eggs, separated
  • Pinch of Salt
  • 75g/3oz Shamrock Golden Caster Sugar
  • Few drops Goodall's Vanilla Essence
  • Filling
  • 250ml carton Cream, whipped
  • 8-10 Strawberries, chopped
  • Icing Sugar, to dust


Method

1. Preheat oven to 200°C/400°F/Gas 6. Line a swiss roll tin 33cm x 23cm/13" x 9" with greaseproof paper.

2. Put the egg whites into a large clean dry bowl, add a pinch of salt. Beat until mixture is stiff and dry looking in appearance. Add the sugar and continue beating until thick and shiny. Finally beat in egg yolks until thick and trail of beaters remain. Sieve the flour and gradually add to the egg mixture folding it in with a metal spoon. Lastly fold in the essence if used.

3. Transfer to the prepared tin and spread evenly. Bake for 10 minutes. Lay a sheet of greaseproof paper dusted with a little caster sugar on the work surface. When the cake is baked, turn it onto the paper, remove the lining paper, and trim the edges with a sharp knife. Roll the cake up from its longest edge with the paper inside. Leave to cool.

4. When cold, about 20 minutes, gently unroll and remove the greaseproof paper. Spread with the whipped cream and arrange chopped strawberries on top of cream.

5. Roll up again to form a swiss roll. Dust with icing sugar and serve.

Alternative Fillings

  • Jam
  • Whipped cream & jam
  • Lemon Curd
  • Chocolate Spread

Notes

If using a smaller tin, for example 28cm x 18cm/11" x 7" simply use 50g/2oz Odlums Self Raising flour, 2 eggs, 50g/2oz Shamrock Golden Caster Sugar.

 

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