Strawberry Sponge Roll
by Tarla Dalal
Added to 618 cookbooks
This recipe has been viewed 49642 times
A Swiss Roll presentation with strawberries and custard rolled within thin lightened sponge cake.
- 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.
- Dissolve the custard powder in a little cold milk.
- Boil the rest of the milk with the sugar.
- Add the custard powder and simmer for a few minutes.
- Cool and keep aside in the refrigerator.
- 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.
- The baked sponge should be rolled while still warm as other wise it could harden or crack and become difficult to roll.
Nutrient values (Abbrv) per serving
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