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Serves: 6-8
Prep: 25 mins
Bake: 12 mins
Chill: 4 hours
Swiss Roll
o 4 medium Bord Bia Quality Assured eggs
o 125g caster sugar
o 125g plain flour
o Dash vanilla
o 4 tbsp strawberry jam
Filling
o 500ml double cream
o 5 Bord Bia Quality Assured Irish strawberries
o 40g Icing sugar
o Dash vanilla
Method
o Pre-heat the oven to 190C/170C fan.
o Line a 10” x 15” Swiss Roll tin with greaseproof paper.
o Whisk the eggs, vanilla, and sugar in your mixer until pale in colour and ribbon stage is reached.
o Carefully fold in the sieved flour, and with a spatula, mix gently to retain as much air as possible.
o Pour into the tin and level out.
o Bake for 10 to 12 minutes or until lightly golden brown.
o While it’s baking, lay a sheet of greaseproof paper dusted with caster sugar on the work surface.
o When the sponge is baked, turn it onto the paper, remove the lining paper it was baked in.
o Roll the cake up from its longest edge with the paper inside. Leave to cool.
o Once cold, unroll and spread on the strawberry jam and re-roll.
o Keep chilled until needed.
o For the filling, whisk the cream, vanilla and sugar until thick.
o To this add the diced strawberries and mix to combine.
o To assemble, line a 4lb bowl with cling film.
o Slice the chilled Swiss Roll into 24 slices and arrange along the inside of the bowl.
o Spoon in the strawberry whipped cream and arrand the final few Swiss Roll slices to cover.
o Wrap and chill for a minimum of 4 hour.
o To serve, carefully turn the Charlotte Royal upside-down onto your cake stand and remove the bowl and clingfilm.
o Place some fresh strawberries on top and serve straight away.
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