Ingredients
Scale
Roulade
- ½ cup self-raising flour
- 2 TBS cocoa powder
- ¾ cup caster sugar
- 4 eggs, separated
Filling
- 125g Cream Cheese, softened
- ¾ cup caster sugar
- 1 cup cream, whipped
- 1 cup sliced strawberries
- Icing sugar for dusting
Instructions
- Preheat the oven to 200°C
- Line a Swiss roll tin with wax paper. The tin I used was 385 x 275 x 15mm.
- Whisk the egg whites until stiff.
- In a separate bowl, whisk the egg yolks until thick and pale in colour
- In a separate bowl, sift the dry ingredients together.
- Now fold the egg whites into the egg yolks and then gently stir in the dry ingredients just until well combined. Do not over stir.
- Pour the mixture into the tin and then bake for 10-12 minutes.
- Allow the cake to cool slightly for 5 minutes in the pan and then using a clean tea towel to support the cake, turn the cake out onto a flat surface, remove the wax paper and gently roll up the cake and allow it to cool completely, making sure to cover it with wax paper so it doesn’t dry out.
- In the meantime, place the cream cheese and sugar in a blender and blend until smooth.
- Add the whipped cream and half the strawberries. Stir through.
- Now unroll the roulade and spread with the filling – be careful not to get too much towards the edges as the mixture will spread to the edges when you roll it up again.
- Gently roll the roulade up again and place the rest of the strawberries along the top and dust with icing sugar. Voila!
- Prep Time: 15 minutes
- Cook Time: 10 minutes