- Peach & Strawberry Roulade.jpg (34.4 KiB) Viewed 210 times
Takes: 55 minutes plus cooling time
Serves: 8
No nutritional information available.
Ingredients
- Butter, for greasing
- 3 eggs
- 90g caster sugar, plus extra for sprinkling
- Finely grated zest of 1 orange
- 90g plain flour
- 300ml double cream
- 100g strawberries, hulled
- 1 peach, halved and stone removed
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Grease and line the base of a Swiss roll tin.
2. Using an electric mixer, whisk the eggs and sugar together in a large bowl for 5 minutes until thickened and the beaters leave a trail in the mixture. Add ½ of the orange zest.
3. Sift in the flour and fold in gently using a large metal spoon. Spoon into the tin and level out. Bake for 8 - 10 minutes or until firm, pale and golden.
4. Sprinkle a large piece of baking paper with caster sugar. Turn the cake out onto the paper and carefully peel away the baking paper from the bottom of the cake. Roll up the cake from the short end, along with the sugared paper. Leave to cool.
5. Using an electric mixer, whisk the cream in a bowl until thickened. Spoon ¼ of the cream into a piping bag fitted with a star nozzle. Fold the remaining orange zest through the remaining cream. Unroll the cake and spread over the orange cream.
6. Halve 2 strawberries and slice half the peach. Reserve. Chop the remaining fruit into small pieces and sprinkle over the cream. Roll the cake up again from the short end, without the paper. Pipe the cream along the top and decorate with the reserved fruit.
7. Serve with fresh mint sprigs, if liked.
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