Luscious Strawberry Roulade Recipe

How to make it

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• Preheat oven to 400F (200C) 15 mins before baking.
• Grease and line a 12 x 9inch (30 x 23cm) Swiss Roll Tin with baking parchment or lightly-oiled greaseproof paper.
• Trim paper so it stands about 2inches (5cm) above edge
• of tin.
• Make sponge:
• Whisk egg yolks with sugar and Grand Marnier until thick and creamy.
• Sieve almonds and flour into mixture and gently fold in.
• Whisk egg whites until stiff and peaking, then fold half into egg yolk mixture.
• When thoroughly incorporated, fold in other half.
• Pour mixture into tin, smooth top and tap lightly on work surface to remove air bubbles.
• Bake for 10 to 12 minutes or until cooked (sponge should spring back when touched lightly).
• Have ready a big sheet of greaseproof paper covered with sifted icing sugar.
• When sponge is cooked, invert it onto prepared greaseproof paper, remove tin and lining paper.
• Place further sheet of greaseproof paper on top, then roll up as for a Swiss Roll.
• Leave until cold.
• Make filling: Whip cream until softly peaking, then fold in Grand Marnier.
• Slice stawberries, reserving a few for final decoration.
• Unroll sponge, discard paper from top.
• Trim edges.
• Spread with cream (reserving 2 tablespoons or so for decoration) to within 1/4 (quarter) inch (6mm) of edge.
• Arrange sliced strawberries over cream.
• Carefully roll up the roulade
• Decorate:
• Dredge all over with sieved icing sugar.
• Pipe reserved cream on top and finally add a few strawberries.
• Best eaten on same day- if it lasts that long!!~!