Strawberries On A Roll-Strawberry Swiss Roll Recipe

How to make it

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• Preheat the oven to 190degrees C.
• Line a 12 X 8” Swiss roll tin with butter paper.
• Whisk the eggs + sugar + vanilla essence + rind until thick; approximately 10 minutes till mousse-like.
• Fold in the flour with a metal spoon very carefully; try not to knock out any air.
• Pour batter into tin and bake for 15-20minutes/till done.
• Turn the cake onto a kitchen towel, sprinkled with Castor sugar, remove the butter paper, roll up gently & leave to cool.
• Meanwhile, to make the filling, put the cream + rind + sugar in a bowl and beat well until thick.
• Whisk the yogurt until smooth & gently mix in. Divide the mixture into 2 bowls.
• Chop ¾ of the strawberries and fold into 1 bowl for the filling. Slice the remainder for the top. Reserve a few leaves too if you like, or use fresh mint leaves.
• Unroll the sponge and spread the strawberry filling, leaving 1/2 and inch at the edges. The filling will get pushed out as you roll the sponge. Roll the sponge gently, but firmly, and lay in a serving dish with the edge underneath. (to prevent it from opening/unrolling).
• Spread the second bowl of cream over the top, decorate with sliced strawberries and mint leaves, and dust with icing sugar.
• Chill well before serving.
• Note: This can be made with other seasonal soft fruit like blackberries, blueberries/rasberries etc. Also, for those who like toasted almonds, you can include them in the topping.