Fruity Sponge Log
ready in 2 h. 57 min.
- ½ cup
- ⅔ cup
- 0.333 cup
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
Place the egg yolks in a mixing bowl and add around two thirds of the sugar. Beat together using a hand whisk until light and creamy.
Beat the egg whites with a pinch of salt and gradually add the remaining sugar. Place the egg white mixture on top of the egg yolks and fold in. Sieve in the flour and cornflour and carefully stir in using a spatula.
Spread the mixture onto the prepared baking tray and bake in the middle of the oven for 10-12 min.
Sprinkle a large kitchen towel with sugar and carefully knock the cake onto it. Brush the baking paper with cold water and carefully remove it from the cake. Roll up the cake using the towel and leave to cool.
Whip the cream with the icing sugar and the whipping cream stabiliser. Carefully unroll the cake and spread with 3/4 of the cream. Place the chopped strawberries on top and carefully roll up again.
Transfer the remaining cream into a piping bag and pipe on top of the Swiss roll. Decorate with the whole strawberries and chill for one hour before serving. Serve dusted with icing sugar.