The good old Swiss roll is such a lovely cake to master as it’s just so versatile. It’s a fat free batter too making it incredibly light so perfect for warm sunny days. Truth be told, we didn’t have a real crop of homegrown strawberries this year as they disappeared one by one the minute they appeared. My children are very helpful like that in the garden. So Mr Waitrose gave me a helping hand on the strawberry front today. This recipe would be great with any summer fruits or even a good dollop of jam of course but I have to say that I just love love love the combination of strawberry and elderflower in this recipe. It just tastes of summer to me.
Right, so first of all you will need to preheat the oven to 200C/400F/Gas 6. Now crack the three eggs into the mixing bowl and add the caster sugar. The secret to a good Swiss roll is all in the mixing and this is definitely the job for an electric whisk. You need to whisk continuously for at least ten minutes solid until the mixture becomes really pale in colour and has tripled in volume.
Then slowly fold in the flour being careful not to knock out all of that lovely air that you’ve just spent 10 minutes putting in!
Now if you have a special Swiss roll tin that’s fab but actually, I make do with the largest flattest baking tin I own and it more than does the job. Mine measures approximately 30cm x 25xm. Carefully line the tin with grease proof paper. Now pour in the mixture spreading evenly across the tin. Pop it in the oven for about 15 minutes or until lovely golden brown and springy to the touch.
If you were going to fill your Swiss roll with just jam (or lemon curd, or chocolate spread – I did say how versatile this recipe is, didn’t I?) then you can roll it up while it is still warm to the touch. In fact it is completely and utterly scrumptious to eat it while it’s still warm. I may or may not be speaking from experience here. Ahem. But for the fresh cream filling in this version of the recipe today, you really should let it cool completely. I often make the sponge earlier in the day, leave it covered with a tea towel then assemble later as we are about to eat.
For the filling, whisk the double cream until thick. You don’t want it running out the side of the Swiss roll so it needs to be really quite stiff. Then stir in a couple of very generous tablespoons of elderflower cordial. I really should get around to making my own cordial one of these days but I always seem to miss the elderflower boat. Now gently loosen the sponge from the grease proof paper but leave it sat on there. It should lift straight off but this just means that the rolling bit should be completely hitch free.
Spread the elderflower cream across the sponge nice and evenly but leave about 1cm free around the edges. Now cover with the slices of fresh strawberries. Funnily enough, it is at this stage of proceedings that I suddenly have some very willing helpers! Now it is really tempting to pile on the fruit at this stage but actually a sliced covering is more than enough. Remember, you still have to roll this baby up!
I roll lengthways and use the grease proof paper to help me to pull it as tight as I can without everything falling out of the sides. It’s a fine balance but it’s not as tricky as it sounds. Just be brave on that first lift then roll, roll, ROLL.. et voila! A light dusting of icing sugar to make it look pretty (and hide any cracks) and you’re ready to serve. Enjoy!
P.S. I used to love sharing recipes on my blog (that’s where the ‘yummy’ bit of my name came from all those years ago!) but I seem to have fallen out of the habit of late. A foodie blogger I am not but I do like sharing recipes that I love and I hope you might enjoy a few more of these posts again too.