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Strawberry Swiss Roll Recipe

Strawberry Swiss Roll Recipe

Ingredients: Makes one 20 cm / 8 in roll

3 eggs
75 g/3 oz caster (superfine) sugar
75 g/3 oz self-raising (self-rising) flour
Caster (superfine) sugar for dusting

75 ml/5 tbsp raspberry jam (conserve)

150 ml whipping or double (heavy) cream
100 g/4 oz strawberries


Whisk together the eggs and sugar for about 10 minutes until very pale and thick, and the mixture trails off the whisk in ribbons. Fold in the flour and spoon into a greased and lined 30 x 20 cm/ 12 x 8 in Swiss roll tin (jelly roll pan). Bake in a preheated oven at 200C/400F/gas mark 4 for 10 minutes until well risen and firm to the touch. Sprinkle a clean tea towel (dish doth) with caster sugar and invert the cake on to the towe. Remove the lining paper, trim the edges and run a knife about 2.5 cm/1 in in from the short edge, cutting half-way through the cake. Roll up the cake from the cut edge. Leave to cool.

Unwrap the cake and spread with jam, then roll up again. Cut the cake in half lengthways and place the rounded sides together on a serving plate with the cut sides facing outwards. Whip the cream until stiff, then pipe over the top and sides of the cake. Slice or quarter the strawberries if they are large, and arrange decoratively over the top of the cake.

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