May 21: National Strawberries and Cream Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberries & Cream Swill Roll
Categories: Cakes, Desserts, Fruits, Dairy
Yield: 5 Servings

4 lg Eggs
100 g Caster sugar
100 g Self-raising flour

MMMMM--------------------------FILLING-------------------------------
150 ml Double cream
25 g Caster sugar
Seeds from 1 vanilla pod
100 g Strawberries; thin sliced,
- + extra whole strawberries
- to garnish

Line a Swiss roll tin measuring about 25cm x 15cm with
non-stick parchment paper, leaving the edges sticking up
over the sides. Preheat the oven to 180ºC/350ºF/gas 4.
Whisk together the eggs and sugar until pale and creamy and
doubled in volume.

Sift the flour and fold into the mixture a little at a time.
Pour into the prepared tin, spreading it evenly. Bake in the
oven for 10 to 12 minutes until the sponge is just golden
and lightly springy to the touch.

Cut a piece of parchment paper slightly bigger than the
sponge and dust heavily with caster sugar. Turn the sponge
out on to the paper and carefully peel away the lining
parchment. Leave to cool, covered with a tea towel.

To make the filling, whisk together the cream, sugar and
vanilla seeds until the cream forms fairly firm peaks.
Spread over the sponge, leaving a 2cm border to allow for
spreading when rolling up.

Lay the sliced strawberries on top, then gently roll up the
sponge to form a thick log. Transfer to a serving plate,
making sure the seam of the sponge is facing down.

Garnish with the extra strawberries and serve in thick
slices. As an alternative to cream and strawberries, you
could use good-quality strawberry or raspberry jam with some
vanilla buttercream.

Serves 4-6

From: http://www.dailymail.co.uk/femail/food

Uncle Dirty Dave's Archives

MMMMM

... No one is as agreeable as the uninvited guest.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)