Jo Pratt's Strawberries and Cream Swiss Roll

Indulge in a delightful twist on the classic Victoria sandwich with this luscious Swiss roll, featuring a light and airy vanilla sponge wrapped around a generous layer of whipped cream and fresh strawberries. The sponge bakes to a perfect golden hue, creating a tender base that beautifully complements the sweet, juicy fruit. Each slice reveals a stunning swirl of flavors, making it an irresistible centerpiece for any gathering. Serve it up with extra strawberries for a touch of elegance and a burst of freshness in every bite.

1. 1

   Line a Swiss roll tin measuring about 25cm x 15cm with non-stick parchment paper, leaving the edges sticking up over the sides.

2. 2

   Preheat the oven to 180°C/gas 4.

3. 3

   Whisk together the eggs and sugar until pale and creamy and doubled in volume.

4. 4

   Sift the flour and fold into the mixture a little at a time.

5. 5

   Pour into the prepared tin, spreading it evenly.

6. 6

   Bake in the oven for 10 to 12 minutes until the sponge is just golden and lightly springy to the touch.

7. 7

   Cut a piece of parchment paper slightly bigger than the sponge and dust heavily with caster sugar.

8. 8

   Turn the sponge out on to the paper and carefully peel away the lining parchment.

9. 9

   Leave to cool, covered with a tea towel.

10. 10

    To make the filling, whisk together the cream, sugar and vanilla seeds until the cream forms fairly firm peaks.

11. 11

    Spread over the sponge, leaving a 2cm border to allow for spreading when rolling up.

12. 12

    Lay the sliced strawberries on top, then gently roll up the sponge to form a thick log.

13. 13

    Transfer to a serving plate, making sure the seam of the sponge is facing down.

14. 14

    Garnish with the extra strawberries and serve in thick slices.

15. 15

    As an alternative to cream and strawberries, you could use good-quality strawberry or raspberry jam with some vanilla buttercream.