Strawberries, raspberries, blueberries and blackberries are all in season, with the Jubilee atmosphere everywhere, I made this simple roll cake to join in the theme 😉
Strawberry Soufflé Roll Cake
For the Sponge Cake
65g caster sugar
2 tablespoon milk
45g plain flour
butter to grease
10g of dried crushed strawberries (optional, or you can substitute with cocoa or matcha powder)
a few drop of pink food colouring (optional)
For the Filling
200ml double cream
3 tablespoon caster sugar
200g strawberries (or fruits of your choice)
9-inch square brownie pan
1. Line the brownie pan with greased parchment paper. Preheat the oven to 180C (350F).
2. Beat eggs and sugar with wire whisk in a metal bowl over a pan of hot water.
3. Beat the batter on high speed for about 7 minutes until white and fluffy with an electric mixer.
4. Add milk and fold together until combined.
5. Sift in flour, dried strawberries, pink colouring and whisk for about 3 minutes on low speed to incorporate.
6. Spread the batter in the brownie pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
7. Bake at 180C (350F) for 12 minutes till lightly brown. (cooking time may differ depend on the heat of the oven)
8. When it’s done, drop the pan lightly to prevent shrinking. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
9. When it’s cool enough, remove the parchment paper and place the sponge cake on the parchment paper with the brown side up.
1. Whisk double cream and sugar on high speed in a bowl until it forms a soft peak.
2. Dice the fruits of your choice.
3. Coat the surface of the sponge cake evenly with the cream. Line the fruits in the middle over the creamed surface.
4. Roll and wrap the cake in the parchment paper and put in a fridge for 30 minutes to set.
5. Decorate and enjoy!