3 eggs
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
3/4 cup (75 g) self-raising flour
3 tablespoons strawberry jam, warmed
1 1/4 cup (1/2 pint) 300 ml thick custard, cooled
50 ml (2 fl oz) whipping cream
2/3 cup (150 ml) 1/4 pt strawberry yogurt
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
3/4 cup (75 g) self-raising flour
3 tablespoons strawberry jam, warmed
1 1/4 cup (1/2 pint) 300 ml thick custard, cooled
50 ml (2 fl oz) whipping cream
2/3 cup (150 ml) 1/4 pt strawberry yogurt
accompaniments
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method
1. Grease and line a 30 cm X 20cm (12 inch x 8 inch) swiss roll tin.
2. Whisk the eggs and sugar in a large bowl standing over a pan of hot water until the mixture is light in colour and thick - about 8 minutes.
3. Remove from heat and whisk for 5 minutes.
4. Gently fold in the flour. Pour into tin. Bake at 200°C (400°F) Mark 6 for 10 - 12 minutes.
5. Turn out onto a clean damp tea towel. Peel off paper, trim off crusty edges, replace paper and roll up. Leave to cool with the teatowel on top. Unroll and spread with jam.
2. Whisk the eggs and sugar in a large bowl standing over a pan of hot water until the mixture is light in colour and thick - about 8 minutes.
3. Remove from heat and whisk for 5 minutes.
4. Gently fold in the flour. Pour into tin. Bake at 200°C (400°F) Mark 6 for 10 - 12 minutes.
5. Turn out onto a clean damp tea towel. Peel off paper, trim off crusty edges, replace paper and roll up. Leave to cool with the teatowel on top. Unroll and spread with jam.
serving amount
serves 6
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