Readers, as I mentioned in my recent Snickers Tray Bake
post, the lovely people at Dr Oetker sent me a bag of goodies.
As part of receiving the pack, I was asked to make the
Zesty Lemon and Summer Fruit Roulade, which Kimberley Wilson from the Great
British Bake Off demonstrates on video at the Even Better Baking Boutique website.
I’d never made a roulade before today, or made a sponge
without any sort of fat as an ingredient, so it was a double challenge. Firstly I watched the step by step video,
then went to the website to get the recipe to remind myself what I needed.
I adapted the recipe slightly, just to use strawberries,
rather than a berry selection and used double cream instead of greek yoghurt
for the filling.
My sponge cracked ever so slightly and looked a little more
rustic than Kimberley ’s
version, but all in all, it was a decent first attempt!
My version of the recipe is below, but you’ll find the
original here. I’ve also included the
video tutorial for your enjoyment.
Happy Baking!
Strawberry & Lemon Roulade
Serves 8-10 people
Ingredients
3 large eggs
100g caster sugar
100g plain flour
Filling
200ml double cream (whipped)
2 heaped teaspoons Lemon Curd
5 very large strawberries, chopped
Decoration
3 strawberries and cream to attach to sponge
Method
- Heat oven to 200C (fan assisted oven). Grease and
line a swiss roll tin with baking paper (37cm x 26cm x 1cm).
Prepare your tin - Whisk the eggs and sugar at high speed until pale
and fluffy (about 4-6 minutes).
Whisk the eggs and sugar until light and fluffy - Sift in the flour, Dr. Oetker baking powder and
Dr. Oetker lemon extract and fold in until fully incorporated. Pour into
the prepared tin and gently smooth the surface with a spatula.
- Pour the mixture into a swiss roll tin (37cm x
26cm x 1cm) and bake in the centre of the oven for 10 minutes until
golden. While it's baking prepare a sheet of baking paper, (a few inches
larger than the baking sponge) by sprinkling it with 1tsp of caster sugar.
- Tip the cooked cake out onto the prepared paper
and peel away the paper it was baked on. Along one long side, make a
shallow cut 1cm from the edge and use this to start the roll. Roll up the
still warm cake, with the paper. Place it seal side down and allow to cool
completely.
Leave the cake to cool completely in the roll shape - In a medium bowl whisk the cream to soft peak
stage. Add the lemon curd and whisk again to combine.
Adding the lemon curd and whisk - Unroll the cake and spread with the cream mix,
leaving a 2cm edge all round.
Ready to re-roll - Sprinkle over the fruit then re-roll loosely so
as not to squeeze out all the filling. Turn seam side down, cover with
cling film and place in the fridge for an hour to set.
- Decorate with cream, strawberries and Dr. Oetker
Wafer Butterflies and serve.
Disclosure Statement: I received the samples from Dr Oetker for free, to bake with. Any opinions expressed are my own.