A delicate chocolate sponge filled with sweetened whipped cream, strawberry jam, and slices of fresh strawberry - this Chocolate and Strawberry Swiss Roll is a real crowd pleaser.
This dessert is really quick and easy to make but since it's so delicious and good looking it makes a great special occasion dessert - especially for Valentine's Day!
Strawberries are in season here at the moment so I have been using them in everything! I can't get enough of them. Of course chocolate and strawberry are a fantastic flavor combination so naturally sliced strawberries are a perfect addition to this cake.
If strawberries are out of season, or simply if you'd prefer, thawed frozen raspberries would be equally as delightful.
Since this cake is full of whipped cream and fresh berries, it's best eaten on the day of baking. However, it will keep in an airtight container in the refrigerator for about 2 days.
Chocolate and Strawberry Swiss Roll
Serves 8-12
3 eggs
75 g caster sugar
65 g self raising flour
10 g cocoa powder
1/2 tsp baking powder
1 tsp vanilla extract
1/2 Cup strawberry jam
1 Cup cream, whipped
1 Cup strawberries, sliced
Icing sugar and chocolate shavings to decorate
1. Preheat the oven to 200C (400F) and line a 23 x 30 cm baking tray (with edges!) with baking paper.
2. Beat the eggs and sugar together until pale and fluffy. Add the vanilla and very gently fold in the flour and cocoa powder. Do not over mix as you want to keep the mixture as aerated as possible.
3. Spread the mixture onto the baking tray and bake for 7 - 10 minutes. Transfer to a cooling rack to cool completely.
4. Once cooled, spread one side with jam, whipped cream, and sliced strawberries. Roll into a log, rolling from the short edge.
5. Dust with icing sugar and chocolate shavings prior to serving.
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