I love the flavour of fresh local strawberries in summer. I recently acquired a copy of The National Trust Cookbook and couldn’t wait to try this recipe for strawberry Swiss roll.
First I baked the sponge and rolled it up, leaving it to cool for an hour. Then I made the buttercream filling, which included some strawberry jam, hence the pink colour.
Once the buttercream had been added, it was sprinkled with fresh strawberries and rolled up again. I must admit that the sponge was a bit heavier than expected, but I think that was due to the size of eggs that I used. We buy fresh farm eggs, which are not only extra large, but many of them have double yolks. Mr Candytuft described it as ‘Omelette cake’, but still managed to eat most of it!
haha... omelette cake! But what a beautiful cake it IS! Perfect for summer. I've not made a swiss roll cake before, now that I think about it... Maybe for next year's strawberries--we've eaten up all our own strawberries now. Happy Summer Days, Marie ((HUGS))
ReplyDeleteThank you, Tracy! The next time I make a Swiss roll, I think I need smaller eggs. Marie x
DeleteIt looks delicious, Marie. I love fresh strawberries too:)
ReplyDeleteThe strawberry season is very short, but they are delicious. Marie x
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