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Summer Fruits Roulade

May 23, 2016 1 Comment

Summer Fruits Roulade

This is a different take on a Victoria sponge cake!  Lots of fun to make and delicious as a summer dessert and goes very well with a glass of champers!

You'll need the following ingredients

  • 3 eggs
  • 100g of caster sugar
  • 100g of self-raising flour
  • 300g strawberries
  • 150g raspberries
  • 300ml whipping cream
  • Icing sugar to garnish

What to do

  1. Pre-heat the oven to 200c (gas mark 6)
  2. Line a shallow baking tin (we used one measuring 23cm x 32cm) with greaseproof paper (don't grease the paper)
  3. Place the eggs and sugar in bowl & whisk together with electric beaters until it forms a pale and thick mixture which can form a peak
  4. Fold in the flour with metal spoon using cutting motion (don't mix too hard)
  5. Crush half the fruit with a potato masher or fork and gently swirl into mixture
  6. Pour the mixture into the lined baking tin, ensuring to fill to each corner
  7. Bake for 10-15 mins until springy to the touch
  8. Turn the sponge out onto a fresh piece of greaseproof paper which has been sprinkled with caster sugar. Peel off the old greaseproof paper and discard
  9. Whilst still warm, roll up the sponge using the greaseproof paper to help and allow it to cool whilst rolled in the paper
  10. Whilst the sponge is cooling, whip the cream until stiff and cut the remaining fruit in to halves (save some fruit for garnishing) 
  11. When the sponge has completely cooled, unroll it gently and spread with the whipped cream and remaining chopped fruit
  12. Re-roll the sponge and garnish with additional fruit and icing sugar
It's best served the same day so that the sponge does not get too soggy.  Enjoy!

1 Response


June 22, 2016

This is a wonderful summer treat using the best of any soft fruit suspended in a light healthy fat less sponge. For a recent celebration I made it in a large (lined) roasting tin and multiplied the ingredients by one third again, e.g. 4 eggs. A show stopper!

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