Recipe of the Week - Strawberry Swiss Roll
Friday, June 27 2008
Strawberry Swiss Roll
This sweet, light swiss roll is a great way to enjoy the summer's freshest strawberries.
Adapted from Times Online
Butter, for greasing
4 large free-range eggs
0.5 cup caster sugar, plus extra to dust
0.5 cup self-raising flour
Icing sugar, to dust
2 tbsp strawberry liqueur (optional)
1.25 cups strawberries
2 tbsp caster sugar
2/3 cup whipping cream
1/4 cup crème fraîche or mascarpone
3 tbsp strawberry conserve
2 tbsp toasted flaked almonds
1 Preheat the oven to 375. Grease and line a swiss roll tin or large roasting tin measuring about 25 x 35cm with baking parchment, leaving the edges sticking up around the sides. Whisk the eggs and sugar together in a large bowl for about 10 minutes until the mixture is pale, creamy and tripled in volume.
2 Sift the flour over the mixture in batches, carefully folding it in after each addition. Pour the mixture into the prepared tin, spread it evenly into the corners and smooth the surface. Bake in the oven for 10-12 minutes or until the sponge turns golden and feels slightly springy when pressed.
The Summer's Finest
3 Cut a piece of baking parchment slightly larger than the size of the tin and lay it flat on the work surface. Dust with caster sugar. Remove the tin from the oven and pull the parchment to loosen the sponge from the sides. Invert the sponge on to the sugared parchment and peel away the lining. Drizzle with a little strawberry liqueur, if using. Roll the long edge of the cake and parchment over to form a neat log, then leave the sponge to cool, rolled inside the parchment.
4 Meanwhile, hull and quarter the strawberries, reserving a good handful to serve. Put the remainder into a bowl, sprinkle with the caster sugar, stir to coat and leave for 5 minutes. Whip the cream to soft peaks, then fold into the crème fraîche or mascarpone. Finally, fold in the strawberries.
5 Spread the strawberry conserve over the unrolled sponge, followed by the fresh strawberry and cream mix, leaving a 2cm border all the way around the edges. Sprinkle the almond flakes on top, then roll the long edge of the cake over to form a neat log, using the parchment to help you. Making sure that the seam side of the roll is facing down, slide the sponge on to a cake platter and chill for at least 30 minutes before serving. Dust with a little icing sugar and serve with a handful of strawberries on the side.
From Times Online