About this recipe:There is something so special about a classic swiss roll. They never go out of style! I always look forward to strawberry season so I can bake this strawberry Swiss roll. You can use other berries, if desired.
For the sponge
4 egg yolks
grated zest of 1 lemon
175g caster sugar
4 egg whites
1 pinch of salt
100g plain flour
1 teaspoon baking powder
For the filling
sugar for the strawberries
1 teaspoon vanilla extract
Approximately 6 tablespoons elderflower jam (optional)
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Beat egg yolks with the lemon zest until foamy and gradually add in 2/3 of the sugar. Beat the egg whites with 4 tablespoons of cold water and salt until stiff and gradually add the rest of the sugar. Fold the egg whites into the egg yolks.
Sieve the flour, cornflour and baking powder into a bowl and fold in the egg mixture.
Preheat the oven to 160 C / Gas 2. Line a Swiss roll tin with baking parchment and spread the cake mixture evenly over it. Bake in the preheated oven for 15 minutes (possibly reducing the temperature to 120 C after 5 minutes if you notice too much browning).
Meanwhile, set 8-10 strawberries aside for the decoration and wash and chop up the remaining strawberries. Macerate in a bowl with sugar and lemon juice.
Sprinkle a tea towel with the sugar and flip the baked sponge onto it. Remove the baking parchment and roll up the sponge while still warm and allow to cool.
For the filling: beat the cream with the vanilla.
Unroll the sponge carefully and spread the elderflower jam over it. Then a apply a layer of whipped cream and finally spread the marinated strawberries over it.
Carefully roll up the sponge again. Place the Swiss roll on a plate with the seam down (best to do this while still in the tea towel) and cover with the remaining cream. Garnish with some strawberry halves or whole strawberries.
Leave to set for a few hours in the fridge before serving.