This is a very elegant addition to a special afternoon tea or sweet finale for a glamourous lunch. Everyone loves sponge, cream and strawberries!
5 tbsp caster sugar
4 tbsp plain flour
4 tbsp cornflour
300 ml whipped cream
1 large punnet or 225 g strawberries
Preheat oven to 220C. Line a 33 x 23 cm baking tray with greaseproof paper.
Whisk eggs and sugar until very thick. When you lift the beaters it leaves a ribbon design on the mix. Sift flour and cornflour over egg mixture, fold in with large metal spoon. Spread evenly onto baking tray. Bake near top of oven for 10-12 minutes or until springy to touch.
Spread a clean tea towel on a work surface. Turn sponge onto it. Allow to cool. Remove paper. When cool, spread whipped cream over sponge and strawberries. Roll from short end, lifting tea towel carefully.
Cook’s tip: This log can be assembled 4 hours prior to serving.