Swiss roll with strawberry cream filling

    33 min

    When strawberries are not at their peak and lack flavour, marinate them with a little sugar - it makes a big difference.

    1 person made this

    Makes: 1 swiss roll

    • 200g strawberries
    • 2 tablespoons caster sugar
    • 8 egg yolks
    • 100g caster sugar
    • 4 egg whites
    • 80g plain flour
    • 20g cornflour
    • 500ml double cream
    • 2 tablspoons caster sugar
    • 60g icing sugar

    Prep:25min  ›  Cook:8min  ›  Ready in:33min 

    1. PReheat oven to 240 C / Gas 9. Line a baking tray with greaseproof paper.
    2. Cut strawberries in halves or quarters. Add to a bowl and toss with 2 tablespoons sugar. Cover and let marinate.
    3. In a bowl beat egg yolks with 50g sugar till pale and fluffy. In another bowl beat egg white with the remaining sugar till stiff. Fold into the egg yolk mixture. Sift flour and cornflour and fold into mixture.
    4. Evenly spread mixture on baking and bake in the preheated oven till no longer sticky, 5 to 8 minutes.
    5. Unmould sponge onto a clean tea towel and cover with a clean damp tea towel. Let cool.
    6. Whip cream with 2 tablespoons sugar till stiff. Fold in strawberries and spread on sponge. Roll up using the tea towel and place on a serving plate. Refrigerate and dust with icing sugar before serving


    This Swiss roll is also great with raspberries.

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