This is one of my favourite summer cakes - actually no need to wait for summer although locally grown strawberries taste better.
1 person made this
For the sponge base
80g caster sugar
1 pinch salt
75g plain flour
½ lemon, zested
For the strawberry cream
300g strawberries, washed and hulled
½ lemon, juiced
150g icing sugar
4 leaves gelatine
250ml whipping cream
For the decoration
5 nice small strawberries, washed, hulled and halved
Method Prep:20min › Cook:15min › Ready in:35min
Separate eggs. In a bowl beat egg yolks with half of the sugar till light and fluffy.
In a second bowl beat egg whites with the remaining sugar and a pinch of salt. Alternate folding the flour, lemon zest and egg yolk mixture into the egg white mixture.
Preheat your oven to 220 C / Gas 7. Line a baking tray with greaseproof paper and evenly spread with the sponge.
Bake till golden brown, about 10 to 15 minutes.
Remove from the oven and immediately sprinkle with a little sugar. Cover with greaseproof paper and turn the baking tray upside down. Do not remove the baking tray and leave to cool.
Soak gelatine in a small bowl with cold water.
Puree the strawberries till smooth. Push them through a fine sieve to remove the seeds. In a bowl mix the puree with lemon juice and icing sugar.
Drain and squeeze the gelatine sheets and place in a hot water bath (a metall bowl over a pot with simmering water will work too). Stir till fully dissolved. Quickly stir gelatine into the strawberry mixture till evenly incorporated. Refrigerate.
Whip the cream till stiff.
In a bowl fold 1/3 of the whipped cream into the strawberry mixture till well combined. Only then fold in the remaining whipped cream.
Place the cooled sponge on a clean work surface and remove the paper on top (the one what was at the bottom whilst baking).
Spread the strawberry cream filling over the sponge, leaving about 2cm uncovered on each long side. Refrigerate for 5 minutes so it has time to start setting.
Carefully roll up the sponge lengthwise, lifting it up with the greaseproof paper. Place the Swiss roll on a long narrow serving plate with the seam down. Refrigerate for at least 1 hour.
Decorate with strawberry halves and dust with icing sugar. Cut into thick slices and serve, or refrigerate till serving.