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January 01, 2019
Almost September and this feels like a late June recipe. But whose complaining, roll on summer 🌞 🌞 🌞 .
Ingredients:For the Cake:200g sugar (130g & 70g)120g plain flour45g milk30g vegetable oil5 egg yolks4 egg whites2 tbsp cornflour1 tbsp lemon zest1 tsp vanilla extract1 tsp baking powder ¼ tsp salt
For the Filling:400g strawberries240g whipping cream30g icing sugar15g sugar15g sour cream1 tbsp lemon zest½ tsp vanilla extract
Method:For the Cake:Preheat oven to 150c fan. Grease and line a 11.5 x 17 baking tray, and then grease the parchment paper too. In a bowl whisk the egg yolks, milk, oil, vanilla, lemon zest and 130g of sugar.
In another bowl mix together the flour, baking powder, cornflour and salt. Mix the dry ingredients into the wet.
In a large bowl whisk the egg whites until they form soft peaks, then add the remaining 70g of sugar and continue whisking until you have stiff peaks. Fold the egg whites into the yolk batter until fully incorporated. Pour this onto the prepared baking tray, (you may need to spread it out slightly).
Bake for appx 13-15 mins, until the cake is golden brown. Take out of oven and while still warm, using the parchment paper roll the cake up width wise.
Then unroll and allow to cool, (this should prevent the cake from splitting once filled and being rolled).
For the Filling:
In a bowl beat the cream until soft peaks form. Add the sour cream, icing sugar and vanilla and beat again until stiff peaks form. In another bowl mix the sliced strawberries with the sugar and lemon zest.
Spread the cream mixture over the fully cooled cake leaving a little space around all edges. Then scatter the strawberries over the cream. Starting at the short end roll the cake up, ensuring seam side is down.
Dust the cake with icing sugar.
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