Strawberry Roulade Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| Eggs | 3 Large | |
| Superfine sugar | 115 Gram | |
| All purpose flour | 115 Gram | |
| Hot water | 1 Tablespoon | |
| Natural yogurt | 200 Milliliter (FILLING:) | |
| Almond essence | 1 Teaspoon (FILLING:) | |
| 225 g/8 oz small strawberries | ||
| Toasted almonds | 15 Gram, slivered (FILLING:) | |
| Confectioner’s sugar | 1 Teaspoon (FILLING:) | |
Directions
GETTING READY
1)Preheat oven to 425 degrees F or 220 degrees C or Gas Mark 7.
2)Take a Swiss roll tin or pan and line with baking parchment.
MAKING
3)In a bowl, place caster sugar and eggs. Place the bowl on a hot water bath and beat until the mixture turns light in color and becomes thick.
4)Remove from water bath and add in sifted flour. Use some hot water to fold it into the eggs.
5)Pour batter into cake tin and bake for 8 to 10 minutes until batter turns golden.
6)Ease batter onto fresh baking parchment and peel off lining.
7)Roll the sponge batter and cover with dish towel. Cool.
8)In a bowl, mix together almond essence and fromage frais.
9)Cleaned, hulled and sliced strawberries along with filling mixture is refrigerated.
10)The sponge is unrolled. The fromage frais filling is spread on inside surface of sponge. Strawberries are sprinkled over the mixture. Sponge is rolled again.
SERVING
11)Garnish by dusting icing sugar and sprinkling with almonds. Top with strawberries and serve.
1)Preheat oven to 425 degrees F or 220 degrees C or Gas Mark 7.
2)Take a Swiss roll tin or pan and line with baking parchment.
MAKING
3)In a bowl, place caster sugar and eggs. Place the bowl on a hot water bath and beat until the mixture turns light in color and becomes thick.
4)Remove from water bath and add in sifted flour. Use some hot water to fold it into the eggs.
5)Pour batter into cake tin and bake for 8 to 10 minutes until batter turns golden.
6)Ease batter onto fresh baking parchment and peel off lining.
7)Roll the sponge batter and cover with dish towel. Cool.
8)In a bowl, mix together almond essence and fromage frais.
9)Cleaned, hulled and sliced strawberries along with filling mixture is refrigerated.
10)The sponge is unrolled. The fromage frais filling is spread on inside surface of sponge. Strawberries are sprinkled over the mixture. Sponge is rolled again.
SERVING
11)Garnish by dusting icing sugar and sprinkling with almonds. Top with strawberries and serve.
Chef
