Our baking blogger Maxine Owen is baking around the world and this delicious and impressive-looking strawberry roulade is a French favourite. With layer upon layer of sweet sponge, cream and strawberries, this mouth-watering cake is ideal for dessert. Once you’ve perfected this recipe you can experiment with flavours – add cocoa powder to the sponge for a chocolate roulade or swap the strawberries for raspberries or blackberries instead.
- 75g caster sugar
- 3 eggs
- 75g self raising flour
- Few drops of vanilla extract
- Small pot of double cream
- 1 punnet of strawberries, chopped (reserving some whole for decoration)
- White chocolate sticks
- Freeze-dried strawberry bits
Preheat the oven to 180°C/350°F/Gas Mark 6 and line a swiss roll tin with baking parchment.
Whisk together the eggs and sugar until light and fluffy, this should take about 5 mins.
Sift the flour and fold in with the vanilla extract.
Pour into the tin and bake for about 12-15 minutes
Turn out onto a piece of baking parchment that has been dusted with sugar. Roll up the sponge and allow to cool.
Whisk the cream until thick, unroll the sponge and spread some cream over. Sprinkle chopped strawberries over, then re-roll the sponge and transfer to a serving plate.
You can then pipe cream on top and decorate with the whole strawberries, and chocolate sticks. Finish off by sprinkling with freeze dried strawberries.
Top tip for making Strawberry roulade
Swap the double cream for whipping cream instead for a speedier filling