Strawberry shortcake roulade
SERVES 8
The recipe is a simple one with no rush to roll the sponge while it’s warm, so it’s stress-free as well as being delicious!
3 large eggs, at room
temperature and separated
2 tbsp vegetable oil
2 tbsp milk
1 tsp vanilla extract
½ cup caster sugar
1 tbsp lemon zest
1/2 cup plain flour
1 level tbsp cornflour
½ tsp baking powder
Pinch of salt
FILLING
250g fresh strawberries,
hulled and sliced, plus extra 1 tbsp sugar
Small squeeze lemon juice
200ml cream
1 tbsp sour cream
½ tsp vanilla extract
¼ cup icing sugar, plus more
for dusting
1 Preheat oven to 180oC. Grease and line a Swiss roll tin, or similar, with baking paper. Lightly grease the paper too.
2 In a medium bowl, whisk together the egg yolks, oil, milk, vanilla extract, two-thirds of the caster sugar and lemon zest until pale and creamy.
3 In a small bowl, stir together the flour, cornflour, baking powder and salt. Mix the dry ingredients into the egg yolk mixture until just combined.
4 Beat the egg whites on a medium-high speed until soft peaks form, then add in the remaining sugar. Continue beating on a medium-high speed until stiff peaks form. Gently fold the egg whites into the batter until fully combined.
5 Pour the batter into your prepared tin and gently spread to an even and thin layer. Bake for 12-15 minutes or until the top of the cake is light brown and it springs back when pressed. Allow to cool.
6 To fill: In a small bowl, combine the sliced strawberries, sugar and lemon juice. Leave to sit while the cake cooks. In a large bowl, beat the cream until soft peaks form, then add in the sour cream, vanilla and icing sugar. Continue beating until stiff peaks form. Spread onto the cooled cake, leaving a 3cm border around the edges. Scatter more sliced strawberries over the cream.
7 Starting at the short end, roll up the cake, letting the baking paper fall away as you roll. Place the roll seam-side down and chill for 15 minutes or until ready to serve.
8 Dust with icing sugar, slice and enjoy.