Celebrate the perfect marriage of strawberries and cream rolled inside a thin sponge layer.
Ingredients
3 EA eggs
3 OZ / 85 G sugar
1 EA vanilla pod
3 OZ / 85 G cake flour
1 TSP baking powder
2 TBSP icing sugar
1 EA lime
10.5 OZ / 300 G strawberries
10.5 OZ / 300 G cream
Directions
Preheat your oven to 180°C / 360°F. Slice your vanilla pods in half then scrape out the seeds. Add half to the mixing bowl then reserve the other half for later. Add your eggs to the mixing bowl along with your sugar. Whip the eggs with the butterfly whisk inserted for 4 minutes / speed 4. Scrape down the sides of the mixing bowl.
Add your baking powder and flour to the mixing bowl and mix again for 20 seconds / speed 2 / stir. Line a baking sheet with parchment paper and then spread the batter mix thinly across the sheet pan. Bake for 15 minutes till cooked. Allow the cake to cool at room temperature. Wash and clean out the mixing bowl.
Wash and remove the stem from the strawberries then add them to the mixing bowl along with 1 TBSP of icing sugar, lime juice and zest. Chop the strawberries for 10 seconds / speed 2. Remove from the mixing bowl and then clean and wash the bowl.
Add your cream to the mixing bowl along with the vanilla and remaining icing sugar. Whip your cream with the butterfly whisk inserted for 3 minutes / speed 4.
Turn your sponge upside down and remove the baking parchment carefully. Once released, add it back to the paper. In the center, add half your cream and strawberry mix, then roll up the sponge. Use the paper to help you roll.
Enjoy your dessert. Garnish with the remaining cream and strawberry. Remove and serve.
