Swiss Roll

A light sponge rolled up with whipped cream and fresh strawberries. Chill it before slicing; lovely with afternoon tea or for a celebration.

Ingredients

• 200 g (4) eggs
• 160 g sugar
• 110 g white flour
• 5 g (1 tsp) baking powder
• 200 g cold heavy cream
• 100 g strawberries

Instructions

1. 1

   Preheat the oven to 180 °C and line a 30x40 cm baking tray with parchment paper.

2. 2

   Beat the eggs with 130 g of the sugar for 8-10 minutes until pale and tripled in volume.

3. 3

   Sift the flour and baking powder over the top and fold in gently with a spatula, keeping as much air as possible.

4. 4

   Spread the batter evenly in the tray and bake for 10-12 minutes until golden and springy to the touch. While hot, roll it up from the short side together with the paper and let cool for 20 minutes.

5. 5

   Whip the cold cream with the remaining 30 g of sugar for 3-4 minutes to soft peaks. Wash the strawberries and cut them into small cubes.

6. 6

   Carefully unroll the sponge, spread with the cream, scatter over the strawberries and roll up tightly again without the paper. Chill for at least 1 hour before slicing.

Nutrition

Per serving