My Weekly Special

Peach & Strawberry Roulade


Ingredient­s (Serves 8)

◆ 3 large eggs

◆ 90g caster sugar, plus extra for sprinkling

◆ Finely grated zest of ½ orange

◆ 90g plain flour

◆ Pinch of salt


◆ 300ml double cream

◆ Finely grated zest of ½ orange

◆ 100g strawberri­es, stalks removed

◆ 1 peach, halved and pitted

◆ Mint sprigs

1 Preheat oven to 200°C, fan oven 180°C, Gas mark 6. Grease and line a swiss roll tin with non-stick baking paper.

2 Whisk the eggs and sugar together in a large mixing bowl with a hand-held electric mixer for 3-4min at high speed until ver y thick and mousse-like. Add the orange zest.

3 Sift in flour and salt fold in ver y gently with a metal spoon to retain air.

Transfer to prepared tin and level sur face. Bake for 8-10min until firm and pale golden brown.

4 Take a large piece of baking paper and sprinkle generously with caster sugar. Flip cake from the tin onto the sugar-sprinkled paper. Carefully peel away the lining paper and discard.

Roll up the cake, along with the sugared paper, from the shor t end. Leave to cool.

5 Whip cream until thick and spoon about one quar ter into a piping bag fitted with a star nozzle. Gently fold the orange zest into the rest of the cream. Carefully unroll the cake and spread the cream evenly over the sur face.

6 Halve 2-3 strawberri­es and slice half the peach, reser ve. Chop the rest into small pieces and sprinkle over the cream. Roll up again from one shor t end without the paper. Pipe cream along the top and decorate with reser ved strawberri­es, peach slices and mint sprigs.

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