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Strawberry swiss roll

Strawberry swiss roll recipe

strawberry swiss roll




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    • 4 eggs
    • 125 ml (100 g) castor sugar
    • 190 ml (100 g) self-raising flour
    • 250 ml Clover Fresh Cream
    • 200 g strawberries, hulled and sliced
    • 15 ml honey
    • icing sugar for dusting

    Preheat oven to 220°C. Line a 30 cm x 23 cm Swiss roll tin with baking paper.

    Beat the eggs and sugar until thick, pale and mousse-like.

    Sift in the flour, then carefully fold it into the mixture with a large spoon.

    Spoon mixture into prepared tin and carefully tilt tin to ensure that mixture reaches the corners and spreads out evenly.

    Bake for 10 - 12 minutes until golden.

    Remove Swiss roll from oven and turn out on a clean, damp tea towel.

    Whip cream to soft peaks, spread over cake and scatter strawberries on top, followed by a drizzle of honey.

    Carefully roll up cake and transfer to a serving platter.

    Dust with icing sugar and serve for tea or dessert.