Strawberry roulade

Author:: Beata Zatorska and Simon Target
Time:: < 30 mins
Difficulty:: Medium
Special options:: Kid-friendly

The key to this simple, delicious recipe is to make a cake that is light and fluffy and flexible enough to roll up.

Photo: Domino Postiglione

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Ingredients

110g castor sugar
3 eggs, lightly beaten
110g self-raising flour
1 tbsp sugar
500ml pure or whipping cream
250g strawberries
Icing sugar for dusting

Method

Preheat the oven to 160-180C. Beat the castor sugar and eggs until almost white, then fold in the flour. Pour the mix into a shallow swiss-roll tin, 30 x 25 x two centimetres, lined with non-greased baking paper and cook in the oven for 12 minutes.

Remove, turn out on to a clean tea towel and allow to cool. Carefully peel off the baking paper. Slowly roll up the cake and the cloth together (the cloth helps it keep its shape). Stir sugar into the cream and whip until thick. Unroll the cake, remove the cloth. Use a spatula to spread the cream over the cake.

Slice some fresh strawberries and scatter on top before carefully rolling up the cake again. Decorate with more strawberries and dust with icing sugar. Slice thickly and serve.

Course:: Dessert

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