strawberry swiss roll

This is a very elegant addition to a special afternoon tea or sweet finale for a glamourous lunch.  Everyone loves sponge, cream and strawberries!




3 eggs

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.