About this recipe:Fresh strawberries and cream make such a simple yet delicious filling for this light swiss roll. I add a little bit of powdered gelatine to firm up the filling - that way I can make it in advance and it will still look beautiful when I'm ready to serve.
Makes: 1 Swiss roll
For the swiss roll
200g caster sugar
80ml hot water
1 teaspoon vanilla extract
125g plain flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
a few tablespoons icing sugar for dusting
For the strawberry and cream filling
150g fresh strawberries, chopped
235ml whipping cream
1 teaspoon (2 or 3g) powdered gelatine
1 tablespoon caster sugar
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Method Prep:30min › Cook:15min › Ready in:45min
Preheat oven to 190 C / Gas 5. Butter and line a swiss roll tin with buttered foil or buttered greaseproof paper.
Beat the eggs until thick and fluffy. Gradually add caster sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder and salt. Pour cake batter into tin and spread evenly.
Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the cake tin.
Lay out a clean tea towel, and sprinkle it with icing sugar. Turn the swiss roll out onto the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.
Whip the cream. Add powdered gelatine and 1 tablespoon sugar. Fold in the freshly chopped strawberries. Unroll the swiss roll and spread with the strawberry and cream mixture; gently roll up again. Chill until ready to serve.