Strawberry shortcake roulade

There's nothing more appealing than a creamy sponge dessert in summer! This recipe is a simple one with no rush to roll the sponge while it’s warm, so it’s stress-free as well as being delicious.
Strawberry shortcake roulade




1.Preheat oven to 180°C. Grease and line a Swiss roll tin, or similar, with baking paper. Lightly grease the paper too.
2.In a medium bowl, whisk together the egg yolks, oil, milk, vanilla extract, two-thirds of the caster sugar and lemon zest until pale and creamy.
3.In a small bowl, stir together the flour, cornflour, baking powder and salt. Mix the dry ingredients into the egg yolk mixture until just combined.
4.Beat the egg whites on a medium-high speed until soft peaks form, then add in the remaining sugar. Continue beating on a medium-high speed until stiff peaks form. Gently fold the egg whites into the batter until fully combined.
5.Pour the batter into your prepared tin and gently spread to an even and thin layer. Bake for 12-15 minutes or until the top of the cake is light brown and it springs back when pressed. Allow to cool.
6.To fill: In a small bowl, combine the sliced strawberries, sugar and lemon juice. Leave to sit while the cake cooks. In a large bowl, beat the cream until soft peaks form, then add in the sour cream, vanilla and icing sugar. Continue beating until stiff peaks form. Spread onto the cooled cake, leaving a 3cm border around the edges. Scatter more sliced strawberries over the cream.
7.Starting at the short end, roll up the cake, letting the baking paper fall away as you roll. Place the roll seam-side down and chill for 15 minutes or until ready to serve.
8.Dust with icing sugar, slice and enjoy.

Aim for a 1-2cm deep layer of batter, even if it means having mixture left over, as this will give you a sponge that’s easier to roll than a thick one.


Related stories