Summer Fruit Swiss Roll

Summer Fruit Swiss Roll
By: Reader’s Digest Baking with Love

For the cake:
3 large eggs
½ cup superfine (Bakers) sugar
1 cup flour
1 Tablespoon lukewarm water

For the filling:
½ cup whipping cream
1 teaspoon vanilla
1/3 cup plain yogurt
1 cup sliced strawberries
1 ripe peach or nectarine, chopped

For decoration:
2-3 Tablespoons confectioners’ sugar, sifted
Few slices of strawberry and peach or nectarine

Grease and line with parchment paper a bar pan. Preheat oven to 400 degrees.

Place eggs and sugar in a large bowl. Use an electric mixer and beat until very thick and pale and the mixture leaves a trail on the surface when beaters are lifted out.

Sift half the flour over the egg mixture and gently fold it in with a large metal spoon. Sift remaining flour over the top and fold it in with the lukewarm water.

Pour mixture into bar pan. Give pan a gently shake to spread the mixture evenly into the corners. Bake for 10-12 minutes or until the sponge is well risen, springs back when pressed gently with a finger and is pale gold in color.

Turn out onto a sheet of baking paper slightly larger than the sponge cake. Peel off parchment paper. Trim the crusty edges of the sponge cake with a sharp knife, make a score mark 1 inch from one of the short edges (this will make the sponge cake easier to roll up).

Roll up loosely from the short side, with the paper inside, and place seam-side down on a wire rack to cool.

When sponge cake is cold, carefully unroll it and remove the parchment paper. Whip cream and vanilla until soft peaks form, then fold in the yogurt. Spread over the sponge, leaving a ½ inch border all the way around. Scatter fruit over the cream. Carefully re-roll the sponge cake and place it seam-side down on a serving plate.

Put 1 inch wide strips of baking paper diagonally, at an equally distance apart, over the cake. Dust with the confectioners’ sugar to create a striped effect (this step is optional). Carefully remove the paper. Decorate with extra fruit. Keep roll in the refrigerator until ready to serve. This sponge cake is best eaten within a day of making.

Serves 8