鲍鱼tv

Peach and strawberry Swiss roll

Serves 8–10

For the cake

4 large eggs
100g (31/2oz) caster sugar, plus extra for sprinkling
100g (31/2oz) strawberries, hulled
100g (31/2oz) self-raising flour
1/2 teaspoon ground cardamom

For the filling and decoration

3 peaches, peeled,
stoned and thinly sliced
50g (13/4oz) unsalted butter, softened
70g (21/2oz) caster sugar
1/2 teaspoon vanilla bean paste
300g (101/2oz) double cream
4 tablespoons golden caster sugar
150g (51/2oz) strawberries, hulled and finely chopped

Preheat the oven to 180°C (350ºF), Gas Mark 4. Grease a 33cm x 23cm (13in x 9in) Swiss roll tin and line it with nonstick baking paper.

First make the cake. Whisk the eggs and sugar together with an electric whisk or a stand mixer fitted with a whisk attachment for 5–7 minutes
until pale and thick and the mixture leaves a trail when the whisk is lifted from the bowl.

Pulse the strawberries in a food processor or blender just once, so that they are very finely chopped but not yet a purée. Add this to the egg
mixture with the flour and cardamom and fold together, ensuring that you do not lose too much air from the mixture. Pour the batter into the
prepared tin and bake for 12–15 minutes until the sponge bounces back when pressed. Leave to cool in the tin for 2 minutes.

Place a large sheet of nonstick baking paper on a work surface and sprinkle some caster sugar on top. Invert the Swiss roll tin to transfer the cake to
the baking paper. Carefully peel away the paper. Roll up the cake tightly from a short edge and leave it rolled up to cool completely.

To make the filling, cook the peaches in the same Swiss roll tin. Put the butter, caster sugar and vanilla bean paste in the tray and place the tray
in the oven for 2 minutes. When the butter has melted, remove the tray from the oven and mix well. Put the sliced peaches in the butter mixture,
turning to coat them in the mixture. Bake for 10–12 minutes to cook the peaches slightly, then leave them in the butter mixture in the baking tray
to cool completely.

Whisk the cream and golden caster sugar together in a bowl until medium-stiff peaks form. Peel and chop 4 slices of peach, then fold them into the
cream along with the chopped strawberries. Unroll the cake and spread about two-thirds of the fruity cream across the top surface, keeping the
edges clear. Roll up the cake and filling, then transfer the roll to a serving dish. Spoon the remaining cream on top and decorate with the remaining
peach slices. Serve immediately. This roll will keep, refrigerated, in an airtight container for up to 3 days.