Bake That Thing! - Girls Just Wanna Have Fun: Perfecting the Swiss Roll with Clem Pedro

How To Make Strawberries & Cream Swiss Roll

1. Place the chopped strawberries, caster sugar, water, vanilla and lemon juice in a saucepan.
2. Cook over low heat until the sugar dissolves. Increase the heat slightly and simmer for 6–8 minutes, until the strawberries soften and the liquid becomes syrupy. Keep some texture in the fruit.
3. Transfer the compote to a bowl and leave to cool completely.
4. Preheat the oven to 180°C. Line a 23 x 33 cm Swiss-roll tin or shallow baking tray with baking paper.
5. Whisk the eggs, caster sugar and vanilla with an electric mixer until very pale, thick and at ribbon stage.
6. Sift together the flour and baking powder, then gently fold them into the egg mixture without knocking out too much air.
7. Pour the batter into the prepared tin and spread evenly. Bake for 15–20 minutes, or until the sponge is just set and springs back when lightly touched. Do not overbake.
8. Sprinkle the extra caster sugar over a clean tea towel. Turn the warm sponge out onto the towel and carefully peel away the baking paper.
9. Starting at a short end, roll up the sponge with the tea towel enclosed inside. Leave it rolled until completely cool.
10. Whip the cream, icing sugar and vanilla until firm peaks form.
11. Strain any excess syrup from the cooled strawberry compote and reserve it.
12. Carefully unroll the cooled sponge and lightly brush it with some of the reserved strawberry syrup.
13. Spread the whipped cream evenly over the sponge, leaving a small border. Spoon the strawberry compote over the cream.
14. Roll the sponge up again, without the tea towel, to enclose the filling.
15. Refrigerate for at least 30 minutes. Finish with fresh strawberries and a dusting of icing sugar before slicing.