I don't think I am exagerating when I say this is one of the best strawberry roll cake I have ever ate.
The cake itself was so soft ,moist and yummy not to mention the filling.
I am soon going to make this again and again as you can play with what fruit you want to use for the filling. So you all will be seeing variety of bakes from the basic recipe :-)
The recipe is from Michel Roux book Eggs I would say the book is full with recipe with eggs ( ofcourse).
The basic dough is sponge cake which he calls in his book Génoise, want more info click wiki
For the Génoise
20 gm soft butter for the cake pan
126 gm flour plus extra for the cake tin
4 medium eggs, room temperature
125 gm fine castor sugar
30 gm butter melted and luke warm
For the filling.
400 ml full cream plus powder sugar ( 2 tbsp or more of you like it sweeter)
400 gm strawberries slices ( i mixed 2 tbsp of strawberry syrup, it is optional)
Powder sugar to dust.
Preheat the oven to 190° c.
Lay a piece of baking paper from 40x30 cm on a baking plate, butter the paper and dust with the extra flour.
Add the eggs and sugar into a big bowl and beat it til they are really fluffy. It will take some 8 to 10 minutes with a mixture as it should turn into a pale white colour.
Add the sieved flour and fold in carfully and then add the melted butter also carfully. Don't stir as you will remove the air bubbles in the mixture.
Pour the batter into the prepared pan and with a palate knife smooth the top.
Bake in the preheated oven for 8 minutes.
When it is baked cover it immidietly with a tea towel and remove from the baking tray to a rack.
Remove the baking paper carefully and cool for 5 minutes.
( In one of theother book it is written use wet tea towel or sprinkle with sugar, this one it is not written like that so i have no idea which meathod is the correct one, i just followed the recipe in the book)
In this book it is written roll the cake before it is cooles , otherwise it will be difficult to roll.
In the mean time whipp the cream with a bit of sugar .
And then spread the cream evenly on to thecake and the scatter thestrawberries on top of the cream.
Roll the cake with the help of the tea towlel from the long side.
Keep in the fridge for a hour and before serving sprinkle with powder sugar.
Enjoy one of themost soft rolls i have ever had or made.
Sending this to Meeta's