Strawberry Roulade

Cook Time 1 hour 30 minutes

Servings makes 1 roulade (serves 8) 

Ingredients

Vanilla Sponge

Vegetable oil spray, for greasing

200g whole eggs, room temperature

90g caster sugar

1 tsp vanilla bean paste

85g plain flour

Caster sugar, for sprinkling

Chantilly Cream

750ml Bulla thickened cream

75g caster sugar

2 tsp vanilla bean paste

Assembly

250g fresh strawberries (1 punnet), quartered

Icing sugar, for dusting

Method

For the vanilla sponge, heat the oven to 190°C, fan forced. Grease a baking tray, 240mm x 370mm in size, then line the base and sides with baking paper.

Place the eggs, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment and whip until light and fluffy, approximately 6 minutes. Meanwhile, sieve the flour.

Remove the egg mixture from the stand mixer and gradually add the sieved flour, gently folding through after each addition. Pour the sponge batter onto the prepared baking tray and gently spread it into an even layer, careful not to knock out too much aeration.

Bake in the preheated oven for 8-10 minutes, or until the sponge bounces back when gently pressed in the centre.

Place a sheet of baking paper, larger than the baking tray, onto your workbench and sprinkle the surface with sugar. While the sponge is still hot, flip it onto the sugar-coated baking paper.

Gently remove the baking paper from the sponge cake, then place a new sheet on top. Place the sponge, sandwiched between the two sheets of baking paper, onto a tea towel, and roll into a tight log from the short edge. Set aside to cool at room temperature.

For the Chantilly cream, place the cream, sugar, and vanilla in a bowl and whip to a medium-firm peak.

To assemble, gently unroll the prepared sponge and discard the top sheet of baking paper. Starting at the curled end of the sponge and leaving a 10mm edge at the end, evenly spread approximately three quarters of the whipped Chantilly cream over the sponge. Place the remaining cream in the refrigerator until required.

Arrange two thirds of the quartered strawberries evenly over the cream layer. Starting from the curled edge, use the baking paper to lift and roll the sponge into a tight log.

Place a ruler where the two ends of the baking paper meet, angle it toward the bottom of the roulade, and push it inwards while pulling the bottom edge of the baking paper to tighten the roll.

Chill in the refrigerator for a minimum of 30 minutes before removing the baking paper. Use a hot serrated edged knife to trim the ends of the roulade. Transfer the roulade onto a serving plate.

Use a warm teaspoon to place small scoops of the reserved whipped cream on top in an offset pattern. Garnish with the remaining strawberries. Just prior to serving, dust with icing sugar.