Strawberry & Cream Swiss Roll

Step 1

Preheat the oven to 350°F. Using a fine-mesh sieve, sift the flour together with the baking powder & a pinch of salt.

Step 2

In 2 bowls, separate the egg whites from the yolks.

Step 3

Add a pinch of salt to the egg whites. Use a hand mixer to beat the whites until they form stiff peaks.

Step 4

Add the granulated sugar to the egg whites & beat again.

Step 5

Lower the mixer speed. Drop in the egg yolks, beating between each addition.

Step 6

Gently fold the flour mixture into the eggs, using a rubber spatula.

Step 7

Pour the batter onto a parchment-lined baking pan (or jelly roll pan). Bake for 10-12 min at 350°F.

Step 8

Chill a metal mixing bowl in the freezer.

Step 9

Wash, trim & quarter the strawberries.

Step 10

In the chilled mixing bowl, combine the heavy cream, mascarpone & powdered sugar.

Step 11

Beat the sugar-cream mixture until it forms soft peaks & refrigerate.

Step 12

Remove the cake from the oven. Flip it over onto a clean damp kitchen towel. Remove the parchment paper. Carefully flip the cake over again.

Step 13

Evenly spread the cream over the cake. Arrange the strawberries over the cream.

Step 14

Use the kitchen towel to tightly roll up the cake.

Step 15

Garnish the top of the cake with more strawberries (optional). Slice & enjoy!