Strawberry Cream Roll

Take a simple jam roll recipe and pump up the filling with fresh strawberries and mixed spice. The ground mixed spice adds a warm, earthy note to the sweetness of the cream filling.

Strawberry Cream Roll
Recipe type: Cake
  • 3 medium eggs
  • 75 g caster sugar
  • 75 g plain flour
  • 2 teaspoons mixed spice
  • ¾ tablespoon hot water
For filling:
  • ⅔ cup double cream
  • 25 g icing sugar
  • 1 punnet (250g) strawberries - hulled and halved
  • small amount of icing sugar, for dusting
  1. Pre-heat the oven to 190°C. Grease and line a 15cm x 28cm Swiss roll tin with baking paper.
  2. Whisk eggs and sugar together until light and creamy and a spoonful of mixture leaves a trail when lifted with the whisk. Sieve flour and mixed spice together and gently fold into the whisked mixture. Fold in the water carefully and pour the mixture into the prepared tin. Cook for 15-20 minutes until well risen and firm to touch.
  3. While still hot, turn the cake onto a sheet of baking paper. Trim the side edges of the cake. Place another sheet of baking paper over the cake and roll the cake up tightly. Leave the cake rolled in the paper until completely cold.
  4. Meanwhile to make the filling, whip the cream until stiff, sieve icing sugar and fold into the cream. Slice the strawberries (reserving a few for garnish) and stir into the cream.
  5. When the cake is cold, gently unroll on a flat surface and spread the strawberry cream evenly over.
  6. Re-roll, and decorate with remaining strawberries. Dust with a little icing sugar before transferring to a serving plate.



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