Forest Fruits Roulade -

Forest Fruits Roulade

Ingredients

3 eggs
100 g (4 oz) caster sugar
100 g (4 oz) plain flour
1 tablespoon (15 ml) hot water
340 ml (12 fl oz) whipping cream
25 g (1 oz) icing sugar, sifted
50 g (2 oz) each blueberries, raspberries and redcurrants sprigs of mint, to decorate

Details

Serves: 8

Method

1 Grease and line a 33 x 23 cm (13 x 9 inch) Swiss roll tin.

2 Whisk together the eggs and caster sugar in a large bowl set over a pan of simmering water until thick and mousse-like. Remove from the heat and continue whisk­ing until the mixture is cool. Sift in the flour, add the hot water and fold together, using a metal spoon.

3 Pour the mixture into the tin, tilting gently until the mixture fills the tin evenly. Place in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 8-10 minutes, until golden.

4 Turn out on to a sheet of non­stick baking paper and remove the lining paper. Trim the edges of the cake with a sharp knife and care fully roll up with the nonstick paper on the inside. Cool on a wire rack.

5 Whip the cream until soft peaks form, then fold in the icing sugar. Put half into a clean bowl. Roughly chop half the fruit and stir into half the cream.

6 Unroll the cake and spread with the fruit cream. Roll up and lift on to a serving plate. Spread the remaining cream over the cake and decorate with the remaining fruit and mint sprigs.

PREPARATION TIME: 20 MINUTES
COOKING TIME: 8-10 MINUTES
OVEN TEMPERATURE: 220˚C (425˚F), GAS MARK 7

Related food category:

• Teatime Favourite