Strawberry roulade

I can remember making a Swiss roll many, many years ago when I was at school, and although the method I used this time was similar, it certainly did not come out looking this spongey.

Maybe it was because at school I didn’t use 6 eggs!

I saw this recipe in the latest edition of ‘the good life France’ and thought it looked like a tasty seasonal dessert to serve our guests.

I think now I’ve made it once, and with my knowledge of my previous Swiss roll creations whilst at school, I’d change a couple of things. The batter was quite stable, so I think it could work better if spread over a slightly bigger tin. This would mean it would be thinner, and provide more area to roll. This would mean I could add a bit more filling — always a good thing. Although I hate waste I would also cut the edges off after rolling, this would give a much better finish, and I’m sure they wouldn’t be wasted.

It didn’t come out bad though, a real indulgence.