Strawberries and cream roll cake

1. Heat your oven to 160C fan-forced (180C conventional) and line a 20cm x 30cm baking tray with paper.

2. Add 30g of sugar to the egg yolks and whisk until pale and doubled in size. Add the flour and fold in with a whisk until the batter is smooth.

3. With a clean whisk, whip the egg whites to soft peaks and gradually sprinkle in a further 30g of sugar in 2-3 batches, continuing to whisk until the sugar is fully dissolved and the egg whites form stiff peaks. Fold this meringue into the batter a third at a time until just combined, then spread into the baking tray. Bake for 10 minutes, or until the cake is a light golden brown on top and a skewer inserted into the centre comes out clean. Remove from the oven and let cool.

4. While the cake is cooling, whisk the remaining 15g of caster sugar into the cream until stiff peaks form.

5. Carefully peel the cake off the baking paper and lay, browned side up, on a new piece of baking paper. Add the cream to the centre of the cake and place a line of strawberries down the middle of the cream. Holding the paper, roll the cake over until the two sides barely overlap, fully encasing the strawberries and cream. Cover the cake with a beeswax or plastic wrap and refrigerate for at least 2 hours. Dust with icing sugar and slice with a very sharp knife to serve.

Also try: Adam Liaw's coconut jelly with papaya and lime

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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