Strawberry Roll Recipe – (Eggless)
Ingredients:
For the sponge cake
- 100 grams condensed milk
- 70 grams plain flour
- 1/2 teaspoon baking powder
- a pinch soda-bi-carbonate
- 30 ml. melted butter or margarine
- 1/2 teaspoon vanilla essence
- rind of 1 large orange or 1 teaspoon marmalade
To be mixed into a soaking syrup
- 3/4 cup water 3 tablespoons powdered sugar
To be mixed into a strawberry filling
- 1/2 cup strawberries, washed, hulled and chopped coarsely
- 6 tablespoons powdered sugar
For the custard
- 1 cup milk
- 2 tablespoons custard powder
- 1 tablespoon sugar
For the garnish
- 1/4 cup fresh strawberries
- 2 tablespoons castor sugar
Method:
For the sponge roll
- Preheat the oven to 200 degree C (400 degree F).
- Line a 200 mm. into 300 mm. (8″ into 12″) Swiss roll tin with grease-proof or waxed paper and set aside.
- Ina bowl, mix the ingredients with the orange rind and 30 ml. of water and beat well.
- Spoon the mixture into the prepared Swiss roll tin and smoothen the edges.
- Bake in the preheated oven for 15 to 20 minutes until the sponge is golden brown and springs back when lightly pressed with the fingertips.
For the custard
- Dissolve the custard powder in a little cold milk.
- Boil the rest of the milk with the sugar.
- Add the custard powder and simmer for a few minutes.
- Cool and keep aside in the refrigerator.
How to assemble
- Soak the sponge lightly with the refrigerated soaking syrup.
- Spread the cold custard on the sponge.
- Spoon the strawberry filling evenly over the custard.
- Carefully lift one end of the greaseproof paper and roll up the sponge.
- Transfer to a serving dish. Arrange the whole strawberries over and around the roll. Sprinkle the castor sugar over it.
- Serve chilled.