Strawberry Sponge Roll

Cinnamon scrolls, pinwheel cookies, porchetta, my pug Kevin’s fat neck folds. I write this recipe intro for you now to the dulcet tones of Kevin and his rolls loudly snoring. Encased in this fluffy sponge roll is a classic combo of cream and freshly sliced strawberries. Encased in Kevin’s rolls are a big heart and a small brain.

Serves 8

Ingredients:

• 5 eggs, separated
• 110 g (4 oz) caster (superfine) sugar
• pinch of salt
• 1 teaspoon vanilla bean paste
• ¼ cup (60 ml/2 fl oz) milk
• 2 tablespoons vegetable oil
• 85 g (3 oz) cake flour
• 1 teaspoon baking powder
• ¼ cup (80 g/2 ¾ oz) strawberry jam
• 6 sliced strawberries, plus extra for
• decorating

Chantilly cream

• 300 ml (10 fl oz) thickened (whipping) cream
• ¼ cup (30 g/1 oz) icing (confectioners’) sugar
• 1 teaspoon vanilla bean paste

To store: This cake is best eaten on the day it is made but can be stored in the fridge for 1–2 days.

Method:

1. Preheat the oven to 170°C (335°F) fan-forced and line a 38 cm × 25 cm (15 in × 10 in) baking tray about 2.5 cm (1 in) deep with baking paper.
2. To make the sponge, place the egg whites and 1/3 cup (80 g/2 ¾ oz) of the sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on high until it reaches stiff peaks.
3. In another bowl, gently hand‑whisk the egg yolks, remaining sugar, salt and vanilla. Pour in the milk and oil and mix to combine. Sift in the flour and baking powder and gently whisk to form a smooth paste.
4. Now take a spoonful of the egg white mixture and gently stir into the yolk mix. Fold the remaining whites into the batter, being very careful not to knock the air out. Fold until no streaks remain.
5. Pour the batter into the prepared tin and smooth it out evenly. Tap it twice on the bench to level. Bake for 12 minutes until lightly golden brown on top.
6. While the cake is still warm, slide it out from the tray, still on the baking paper, and pop a clean tea towel on top. Now roll the sponge up with the tea towel on the inner layer and the baking paper on the outer layer and set aside to cool completely. This will help avoid cracking the sponge when you roll it out and add cream later.
7. To make the Chantilly cream, whip the cream, sugar and vanilla together in a bowl until they reach medium peaks.
8. To assemble, unroll the cake and flip it over so the tea towel is on your bench. The longest side of the cake should be facing you. Carefully remove the baking paper on top, then spread a thin layer of jam across the entire surface. Now add the sliced strawberries to three‑quarters of the surface, leaving one‑quarter at the end empty. Spread the cream over the strawberries.
9. Gently roll the cake up starting with the shortest side with the filling, using the tea towel to help push it along. The other, empty short edge can be tucked underneath once fully rolled. Trim the ends to neaten. I chose to add some extra piped cream details with a petal‑shaped tip, some little drops of jam and extra fresh sliced strawberries. Use a serrated knife to slice the roll and serve.