Strawberry Shortcake Swiss Roll

Preheat the oven to 350 F. Grease a 30cm x 24cm baking tray and line with parchment paper. Grease the parchment also. Set the tray aside.

Mix the eggs and sugar using a mixer for 5 minutes until very fluffy and pale. Add the sifted flour and baking powder and gently fold it through the egg mixture.

Finally fold in the vanilla and drop the mixture into the prepared pan. Spread gently until it’s evenly distributed.

Bake in the oven for about 10-15 minutes. When it’s in the oven take another sheet of parchment that’s a little larger than the sponge and dust it with the tablespoon of sugar.

Once the sponge is ready, take it from the oven and let it rest for 2 minutes. Turn it out onto the parchment paper and peel off the first sheet of parchment. Roll the cake (with the sheet of parchment paper) towards you making sure to keep the paper nice and tight with the cake. Once fully rolled let it cool.

Mix the strawberries, honey and cardamom in a bowl and set aside. Once the sponge is cool whip the cream and the sugar until soft peaks appear.

Unroll the sponge and spread about 2 cups of whipped cream on it. Don’t put too much filling on it or it’ll be harder to roll into shape. Any extra cream can be used for serving.

Randomly spread some of the strawberries on top of the cream, again you’ll have extra but you can use them to top the dessert when serving.

Take ahold of the end of the paper and start to bring it towards you the same way as the first time. This time you’ll let the sponge roll itself and not let the paper go inside of the roll.

Roll it until you get to the end and make sure it’s nice and tight. Cut the cake into slices with a sharp knife and enjoy.

The Swiss roll will last covered in the fridge for 2 days.

Recipe adapted from BBC Good Food.