I decided to make this after seeing a recipe for a raspberry swiss roll on the BBC Food website, but increased the quantities and changed a couple of things to work with what I had - besides, you can't go wrong with strawberries and cream!
5 Free-range Eggs
125g Caster Sugar
125g Self-raising Flour
Strawberry Jam - enough to spread over the sponge
300g Double Cream
4-5 Strawberries - and a couple more to decorate
Icing Sugar - a sprinkling to decorate
I whisked the eggs and the sugar, then folded in the flour. I poured the mixture into a large flat tin (although I forgot to grease it, as I discovered later - whoops!) I then baked it in the oven for 10 minutes.
|Work in progress... surely this isn't going to work?!|
For the filling, I whipped up some double cream - I'd forgotten how long this takes to do by hand, but if you do a tiny bit, then keep adding a tiny bit more cream each time it gets thicker, it is a much easier task! I spread on the strawberry jam first, then added the cream on top, and then tiny pieces of strawberries for some extra sweetness. In hindsight, I think it would have been easier to spread the jam on the cream instead of the other way around - putting the cream on top of the jam was messy and it didn't spread neatly, and I ended up with jammy cream as oppsed to two separate layers, as can be seen in the messy finished article! Another thing I learnt - don't be too generous with the filling, as otherwise it squidges out as the sponge is rolled... less is more! As long as it is rolled when still a bit warm and very carefully, the sponge shouldn't crack.
|The finished product!|
Having just cut into it for a slice, it looks a bit neater on the inside, and I can confirm it's pretty tasty too ;)