Desserts Recipes - Fruity Roulade Recipe

  
 

Desserts Recipes - Fruity Roulade Recipe

Ingredients

SERVES 4

For the sponge:

  • 3 eggs

  • 75g/3oz caster sugar (plus extra for sprinkling)

  • 75g/3oz plain flour (sieved)

For the filling:

  • 100g/4oz sour cream

  • 100g/4oz Greek yogurt

  • 25g/1oz caster sugar

  • 1 tablespoon orange liqueur

  • Grated zest of 1 orange

  • 100g/4oz strawberries (hulled and cut into quarters)

Method:

  1. Preheat the oven to 220°C/425°F/Gas mark 7. Lightly oil and line a 33 x 23cm/13 x 9in Swiss roll tin with greaseproof paper.

  2. Using an electric whisk, whisk the eggs and sugar until the mixture is double in volume. Fold in the flour with a metal spoon.

  3. Pour into the prepared tin and bake in the oven for 10 to 12 minutes, until well risen and golden.

  4. Place a sheet of greaseproof paper on a flat work surface and sprinkle with caster sugar.

  5. Turn the cooked sponge out on to the paper, discard the lining paper, trim the sponge and roll up, encasing the paper inside. Reserve until cool.

  6. To make the filling, mix together the sour cream, yogurt, sugar, liqueur and orange zest. Unroll the roulade and spread the mixture over it.

  7. Scatter the strawberries over the top, and roll up again. Cut into slices.