Strawberry roulade


     Calories per serving 177
     Serves 8
     Preparation time 30 minutes, plus
     cooling
     Cooking time 8 minutes 

     Ingredients:
     3 eggs
     125 g (4 oz) caster sugar
     125 g (4 oz) plain flour, sifted
     1Tbs hot water
     500 g (1 lb) fresh or frozen,
     thawed, drained and quartered
     strawberries, or 425 g (14 oz) can
     strawberries in natural juice,
     drained and quartered
     200 ml (7 fl oz) fat-free natural
     fromage frais or low-fat natural
     yogurt
     Icing sugar, for dusting

       Preparation:


  • Lightly grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin. Line with a single sheet of greaseproof paper to come about 1 cm (½ inch) above the sides of the tin. 
  • Lightly grease the paper.
  • Whisk the eggs and sugar in a large bowl over a saucepan of hot water until pale and thick. 
  • Fold the flour into the egg mixture with the measurement water. 
  • Pour the batter into the prepared tin and bake in a preheated oven, 220˚C (425˚F) , Gas Mark 7, for 8 minutes until golden and set.
  • Meanwhile, place a sheet of greaseproof paper 2.5 cm (1 inch) larger all round than the Swiss roll tin on a clean, damp tea towel. 
  • Once cooked, immediately turn out the Swiss roll face down on to the paper. 
  • Carefully peel off the lining paper. 
  • Roll the sponge up tightly with the new greaseproof paper inside. 
  • Wrap the tea towel around the outside and place on a wire rack until cool, then unroll carefully.
  • Add half the strawberries to the fromage frais or yogurt and spread over the sponge. 
  • Roll the sponge up again and trim the ends. 
  • Dust with icing sugar and decorate with a few strawberries. 
  • Purée the remaining strawberries in a food processor or blender and serve as a sauce with the roll.
  • For vanilla & jam roll, make the batter as above, folding in ½ tsp vanilla extract before baking. 
  • Bake, then roll, wrap and cool as above. 
  • Lightly heat 150 g (5 oz) raspberry jam and spread it over the sponge. 
  • Roll the sponge up again, trim the ends and dust with icing sugar. 

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