Victoria sponge Swiss roll
Serves: 6
Ingredients
- vegetable oil and caster sugar to line the tin
- 130g golden caster sugar, plus extra to dust
- 3 large eggs
- 130g plain flour
- pinch Maldon salt
- 300ml double cream
- 1 tbsp icing sugar
- strawberry jam, for filling
- fresh strawberries, for filling and garnish
Method
- Preheat oven to 180C/Gas 4.
- Brush a 33cm x 23cm Swiss roll tin with vegetable oil. Line with baking paper, brush with oil, dust with caster sugar, evenly covering base and sides, tapping out excess.
- Place sugar and eggs in a large bowl and beat with an electric whisk for approx. 10 mins until pale and volumised considerably. Test it has reached ribbon stage (lift out the whisk and run it across the top – it leaves a trail of mixture on top like a ribbon at this stage).
- Carefully sift the flour and salt into the mixture in stages, folding in gently with a metal tablespoon.
- Pour mixture into the prepared tin, smooth the top, and place in the oven for 10-12 mins until well risen, golden and baked throughout.
- Place a piece of baking paper slightly larger than the Swiss roll tin on a clean surface and sprinkle liberally with caster sugar.
- When cooked, remove sponge from the oven, run a knife carefully around the edges to loosen, and invert onto the sugar-coated paper.
- Using a knife, cut a line roughly 1 cm from the edge of one long side.
- Starting here, carefully roll the sponge, making sure to tuck the leading edge in tightly for a neat spiral. Once rolled, leave it with the paper on until cooled.
- For the fillings, put the cream and icing sugar in a large bowl and whisk to soft peaks.
- Put the jam and 1 tbsp water in a bowl and mix to thin the jam.
- Roughly chop strawberries for the filling, leaving some whole for the top.
- When the sponge is cool, carefully unroll it. Spread with the jam, sprinkle over chopped strawberries and top with a layer of cream (don’t make the filling too thick or it will be difficult to roll).
- Carefully re-roll the sponge.
- Using a sharp serrated knife, trim the ends, decorate with more cream, fresh strawberries and flowers.
