Swiss Roll with Strawberry Conserve
Ready in: 30 to 60 mins
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A moist sponge encases a layer of double cream and fruity strawberry conserve in this classic dessert. This makes for a lovely end to a dinner party, or to enjoy during with a cuppa during the summer.
For the Swiss roll:1 tsp sunflower oil, for greasing
4 free-range eggs
100g caster sugar, plus 3 tbsp for dusting
1 tsp vanilla extract
100g self-raising flour, plus 2 tbsp for dusting
225ml double cream, whipped
- Preheat the oven to 190°C/375°F/Gas Mark 5. Line the base of a 25x38cm Swiss roll tin with greaseproof paper.Brush with the oil and dust with flour.
- Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and leaves a trail when lifted out.Then add 2 tablespoons of warm water and the vanilla extract.
- Sift the flour into the mixture,carefully folding it in at the same time.Pour this into the Swiss roll tin and bake for 12-15 minutes until springy and the edges have shrunk away from the tin.
- Sprinkle a fresh piece of greaseproof paper with sugar.Then turn out the Swiss roll.Carefully remove the top piece of greaseproof paper.Place a slightly damp cloth on top of the sponge and cool for 30 minutes – the cloth will stop the cake from cracking when you roll it up.
- Once cooled,spread the sponge with the Baxters Strawberry Conserve and whipped cream and roll carefully by pushing the paper towards you and easing the sponge over the filling.Roll all the way to the end then turn over to seal the filling.Sprinkle with caster sugar and serve.