Strawberry Swiss Roll

1. 1

   Preheat the oven to 400u00b0F. Lightly grease and line a 14 x 10-inch baking pan with parchment paper.

2. 2

   Beat eggs in a large bowl with an electric mixer until frothy. Gradually add 1/2 cup of the sugar, beating until thick and pale. Mixture should hold its shape (this can take up to 10 mins).

3. 3

   Lightly fold sifted flour into egg mixture. Gently stir in 2 tbsp hot water. Pour mixture into prepared pan.

4. 4

   Bake for 12-15 mins until sponge springs back when touched lightly with the fingertip.

5. 5

   Sprinkle a soft, clean tea towel with additional sugar. Turn out cake onto this and remove paper from bottom of cake. Trim edges. Roll up from long side with the tea towel. Cool completely on a wire rack.

6. 6

   Carefully unroll cake. Spread with half the whipped cream. Sprinkle with strawberries. Reroll without tea towel and transfer to a serving plate. Serve sliced with remaining whipped cream.

No additional tips available.