Strawberry Sponge Roll


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A Swiss Roll presentation with strawberries and custard rolled within thin lightened sponge cake.

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Preparation Time: 
Cooking Time: 
Baking Time: 20 min.
Serves 4 to 6.
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Ingredients



For the sponge cake
1/4 can condensed milk (full can is 400 grams)
70 gms plain flour (maida)
1/2 tsp baking powder
a pinch soda bi-carbonate
30 ml melted butter or margarine
1/2 tsp vanilla essence
rind of 1 orange or 1 tsp orange marmalade

To be mixed into a soaking syrup
3/4 cup water
3 tbsp powdered sugar

To be mixed into a strawberry filling
1/2 cup strawberries, washed, hulled and chopped coarsely
6 tbsp powdered sugar

For the custard
1 cup milk
2 tbsp custard powder
1 tbsp sugar

For the garnish
1/4 cup fresh strawberries
2 tbsp castor sugar

Method

    For the sponge roll

    1. Preheat the oven to 200 degree C (400 degree F).
    2. Line a 200 mm. into 300 mm. (8" into 12") Swiss roll tin with grease-proof or waxed paper and set aside.
    3. Ina bowl, mix the ingredients with the orange rind and 30 ml. of water and beat well.
    4. Spoon the mixture into the prepared Swiss roll tin and smoothen the edges.
    5. Bake in the preheated oven for 15 to 20 minutes until the sponge is golden brown and springs back when lightly pressed with the fingertips.

    For the custard

    1. Dissolve the custard powder in a little cold milk.
    2. Boil the rest of the milk with the sugar.
    3. Add the custard powder and simmer for a few minutes.
    4. Cool and keep aside in the refrigerator.

    How to proceed

    1. Soak the sponge lightly with the refrigerated soaking syrup.
    2. Spread the cold custard on the sponge.
    3. Spoon the strawberry filling evenly over the custard.
    4. Carefully lift one end of the greaseproof paper and roll up the sponge.
    5. Transfer to a serving dish. Arrange the whole strawberries over and around the roll. Sprinkle the castor sugar over it.
    6. Serve chilled.

    Tips
    1. The baked sponge should be rolled while still warm as other wise it could harden or crack and become difficult to roll.
    RECIPE SOURCE : Eggless DessertsBuy this cookbook
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