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Berry Cream Swiss Roll
Egg yolks and whites whip separately in the Speedy Chef, then fold together with flour into a light sponge that bakes thin on the Tupperware silicone baking sheet. Rolled up warm and left to cool, it later unrolls to be filled with sweetened whipped cream, strawberry jam and fresh berries.
- Total time
- 45 min
- Prep
- 30 min
- Cook
- 15 min
Ingredients
Method
Heat the oven to 175 °C (345 °F).
In the Tupperware Speedy Chef, whip the egg yolks with most of the sugar and the vanilla until pale and thick. Transfer to a Tupperware bowl.
Whip the egg whites in the Speedy Chef until stiff peaks form, adding the reserved 2 tablespoons of sugar partway through. Transfer to a second bowl.
Fold the yolk mixture and the whites together gently, alternating with the flour, until you have a smooth, even batter.
Spread the batter over the Tupperware silicone baking sheet set on a baking tray and bake for 12 to 15 minutes.
As soon as it comes out of the oven, let it cool for a couple of minutes, then roll it up while still warm. Leave it to cool completely rolled.
Meanwhile, whip the cream with the powdered sugar to soft peaks, then fold in the vanilla and strawberry jam.
Unroll the sponge, trim the edges neatly, spread with the cream and scatter over the berries. Roll it back up gently and set it on a platter, dusting with more powdered sugar and extra berries.
