Strawberries and vanilla cream rolled in a slab of freshly baked sponge cake, sprinkled with sugar and love. Mouth watering yet?

One summer, we stopped by at Broadslap Farm in the heart of Perthshire, Scotland. The strawberries were juicy, the countryside air was delicious. Pity we couldn’t dish up this delicate dessert right there.

But summer is here again, and cafetarias all over Europe will be serving this divine dessert. Better still, if you have the chance to go strawberry picking, bake it at home and enjoy it with your sweetheart.

Strawberry Swiss Roll

Serves: 12

For the sponge

  • 4 egg yolks
  • grated zest of 1 lemon
  • ¾ cup caster sugar
  • 4 egg whites
  • 1 pinch of salt
  • 1 cup plain flour
  • 2/3 cup corn-flour
  • 1 teaspoon baking powder

For the filling

  • 500-750g strawberries
  • lemon juice
  • sugar for the strawberries
  • 1 ¾ cups of cream
  • 1 teaspoon vanilla extract

Beat egg yolks with the lemon zest until foamy and gradually add in 2/3 of the sugar. Beat the egg whites with 4 tablespoons of cold water and salt until stiff and gradually add the rest of the sugar. Fold the egg whites into the egg yolks. Sieve the flour, corn-flour and baking powder into a bowl and fold in the egg mixture.

Preheat the oven to 160 C. Line a Swiss roll tin with baking parchment and spread the cake mixture evenly over it. Bake in the preheated oven for 15 minutes (possibly reducing the temperature to 120 C after 5 minutes).

Meanwhile, chop up the strawberries. Macerate them in a bowl with sugar and lemon juice.

Sprinkle a tea towel with the sugar and flip the baked sponge onto it. Remove the baking parchment and roll up the sponge while still warm and allow cooling.

Unroll the sponge carefully. Then apply a layer of whipped cream (beaten with vanilla) and finally spread the marinated strawberries over it. Carefully roll up the sponge again. Place the Swiss roll on a plate with the seam down. Garnish with cream and strawberry halves.

Leave to set for a few hours in the fridge before serving.

Photo: Nitin Gopal Srivastava

Broadslap Fruit Farm Dunning, Perthshire, PH2 0QL Fruit & Farm 01738 730242. Farm Shop & Cafe 01738 730776

Baker’s tip: Before applying the layer of whipped cream and strawberries, you can add a thin layer of pineapple or maple jam/syrup for extra taste.