Mixed Fruit Roulade

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Mixed Fruit Roulade
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Health Score:
5,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
6
For the sponge
3 eggs
0.333 cup caster sugar (plus extra for sprinkling)
¾ cup all-purpose flour (sifted twice)
For the filling
1.333 cups cream (48% fat)
½ cup powdered sugar
4 ½ ozs Strawberries (sliced)
1 ripe Nectarine (peeled and diced)
To decorate
powdered sugar
1 Tbsp Pistachio
lemon zest
How healthy are the main ingredients?
StrawberryPistachioeggNectarine

Preparation steps

1.
For the sponge: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 20cm x 30cm|8" x 12" Swiss roll tin and line with non-stick baking paper.
2.
Put the eggs and sugar in a heatproof bowl. Set over a pan of simmering (not boiling) water and whisk until the mixture is thick, creamy and leaves a trail. Gently fold in the flour.
3.
Pour the mixture into the tin and bake for 10-12 minutes, until risen and golden. Remove from the oven and turn out on to non-stick baking paper sprinkled with sugar. Trim the sponge edges and roll up with the paper inside. Leave to cool completely.
4.
For the filling: whisk the cream and icing sugar until thick. Reserve about 1/3 of the cream for the topping.
5.
Stir the strawberries and nectarines into the 2/3 cream.
6.
Unroll the sponge, remove the paper and spread the cream filling evenly over the sponge. Roll up carefully and place on a serving plate.
7.
Put the remaining cream into a small piping bag and pipe whirls on top of the cake.
8.
Sift icing sugar over the top and sprinkle with pistachio nuts and lemon zest.