Strawberry Sponge Roll

by Tarla Dalal

Added to 599 cookbooks
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A Swiss Roll presentation with strawberries and custard rolled within thin lightened sponge cake.

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Preparation Time: 20 min.
Cooking Time: 10 min.
Baking Time: 20 min.
Serves 4 to 6.
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Ingredients

For the sponge cake
1/4 can condensed milk (full can is 400 grams)
70 gms plain flour (maida)
1/2 tsp baking powder
a pinch soda bi-carbonate
30 ml melted butter or margarine
1/2 tsp vanilla essence
rind of 1 orange or 1 tsp orange marmalade

To be mixed into a soaking syrup
3/4 cup water
3 tbsp powdered sugar

To be mixed into a strawberry filling
1/2 cup strawberries, washed, hulled and chopped coarsely
6 tbsp powdered sugar

For the custard
1 cup milk
2 tbsp custard powder
1 tbsp sugar

For the garnish
1/4 cup fresh strawberries
2 tbsp castor sugar

Method

For the sponge roll

Preheat the oven to 200 degree C (400 degree F).
Line a 200 mm. into 300 mm. (8" into 12") Swiss roll tin with grease-proof or waxed paper and set aside.
Ina bowl, mix the ingredients with the orange rind and 30 ml. of water and beat well.
Spoon the mixture into the prepared Swiss roll tin and smoothen the edges.
Bake in the preheated oven for 15 to 20 minutes until the sponge is golden brown and springs back when lightly pressed with the fingertips.

For the custard

How to proceed

Soak the sponge lightly with the refrigerated soaking syrup.
Spread the cold custard on the sponge.
Spoon the strawberry filling evenly over the custard.
Carefully lift one end of the greaseproof paper and roll up the sponge.
Transfer to a serving dish. Arrange the whole strawberries over and around the roll. Sprinkle the castor sugar over it.
Serve chilled.

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