Whisked Cakes

Category: Cakes and Bakes

Made by whisking the eggs and sugar over heat until thick and creamy.

Servings

4

Ingredients

Strawberry Sponge Roulade 3 large eggs 100g caster sugar 100g flour, seived 400g thick Greek Yoghurt or crème fraiche 3 tbsp Cointreau 250g strawberries, sliced or other soft fruit

Method

Place eggs and caster sugar in a large bowl over a pan of simmering water. Whisk until thick like the consistency of whipped cream and pale yellow in colour Add the flour and gently fold in with a metal spoon. Pour into a greased, Swiss roll tin lined with greaseproof paper (approx. 30cm x 20cm) and bake in a preheated oven 180C for 8 minutes until light golden in colour and firm to touch in centre. Remove from oven and immediately trim off all the edges- peel off the greaseproof paper. Sprinkle caster sugar on a second piece of grease proof paper, place the sponge on top of the sugar and gently roll up. Allow to cool. Combine 2 tubs of yogurt with 2 tbsp Cointreau and mix till smooth. Slice strawberries toss in 1 tbsp Cointreau. Gently unroll the cooled sponge and spread with yoghurt. Sprinkle strawberries on top of the yogurt and gently roll back up. Cut into slices to serve. Cook's Note Could use fruit jam in place of fresh fruit - strawberry or apricot work particularly well Can also fill centre with fresh cream flavoured with a favourite liqueur. PER SERVING 421 Kcal, fat 16.2g, saturated fat 6.8g, salt 0.4g, carbohydrate 55.1g, sugar 36.1g, fibre 1.5g