About this recipe: Fresh summer fruits such as strawberries, peaches and nectarines have a natural affinity with cream. Here, these aromatic fruits are combined with whipping cream, which has a lower fat content than double cream, plus a little Greek-style yogurt to make a delicious filling for a light-as-air fatless sponge.
A, B12, C * B2
Strawberries are an excellent source of vitamin C – weight for weight they contain more than oranges. They also provide useful amounts of fibre and folate. * Peaches are another rich source of vitamin C and of vitamin A (from beta-carotene).
For a simple jam Swiss roll, follow the main recipe to the end of step 5, then spread the sponge with 5 tbsp warmed jam and roll up. Sprinkle with 2 tsp caster sugar. Serve with fromage frais, if liked. * For a chocolate and raspberry Swiss roll, replace 3 tbsp of the flour with 3 tbsp cocoa powder. Use 170 g (6 oz) fresh raspberries in the filling instead of strawberries and peaches. Decorate with icing sugar and cocoa powder. * For a coffee sponge cake, pour 1½ tbsp almost boiling water over 2 tsp ground coffee, leave to infuse for 4 minutes and then strain. Fold the liquid into the sponge mixture instead of the tepid water. Divide the mixture equally between 2 greased and bottom-lined 18 cm (7 in) sandwich tins, then bake at 190ºC (375ºF, gas mark 5) for 20–25 minutes. Turn out and cool on a wire rack. Sandwich together with 5 tbsp warmed apricot jam. * For an orange sponge cake, whisk the finely grated zest of 1 orange with the sugar and eggs. Bake in sandwich tins as above.
it was very tasty i enjoyed it - 17 Jan 2012
I just made this and it was really easy and extremely scrumptious. - 25 Oct 2016