Summer fruit Swiss roll

Summer fruit Swiss roll

Fresh summer fruit such as strawberries, peaches and nectarines has a natural affinity with cream. Here, these aromatic fruits are combined with whipping cream, which has a lower fat content than thick cream, plus a little yogurt to make a delicious filling for a light-as-air sponge. 
Ingredients

3 large eggs
1⁄2 cup (115 g) caster sugar
3⁄4 cup (110 g) plain flour
1 tablespoon tepid water
Summer fruit filling
150 ml whipping cream
1 teaspoon pure vanilla extract
1⁄3 cup (90 g) Greek-style yogurt
125 g small strawberries sliced
1 ripe peach or nectarine chopped
To decorate
2 tablespoon icing sugar sifted
a few slices of strawberry and peach or nectarine

Preparation

1  Preheat the oven to 200°C. Grease a 33 x 23 cm Swiss roll tin and line with baking paper.

 

2  Put the eggs and caster sugar in a large bowl and beat with an electric mixer until the mixture is very thick and pale, and leaves a trail on the surface when the beaters are lifted out. Sift half the flour over the whisked mixture and gently fold it in with a large metal spoon. Sift over the remaining flour and fold in together with the tepid water. Pour the mixture into the prepared tin and give it a gentle shake so that the mixture spreads evenly into the corners.

 

3  Bake for 10-12 minutes, or until the sponge is well risen and pale golden.

 

4  Turn out onto a sheet of baking paper slightly larger than the sponge. Peel off the lining paper. Trim the crusty edges of the sponge with a sharp knife and make a score mark 2 1/2 cm from one of the shorter edges (this will make the sponge easier to roll up). Roll up loosely from the short side, with the paper inside, and place, seam side down, on a wire rack to cool.

 

When the sponge is cold, carefully unroll it and remove the paper. Whip the cream with the vanilla extract until it forms soft peaks, then fold in the yogurt. Spread this mixture over the sponge, leaving a 1 cm border all round. Scatter the fruit over the cream. Carefully roll up the sponge and place, seam side down, on a serving plate. Lay 2 cm strips of paper towel diagonally, at an equal distance apart, over the roulade, then dust with the icing sugar. Carefully remove the paper to leave a striped effect. Decorate with the extra fruit. Keep in the fridge until ready to serve (this is best eaten within a day).