How can I possibly resist sharing this recipe with you???

It’s another one of my decadent desserts that tempt me to indulge with wild abandon. ‘Wild abandon’ desserts is probably not what I need right now but you only live once!

There is another busy day on the cards in my world…with a corset fitting in just over an hour at Arwen Garmentry in Parkhurst. But before I head off, I am going to share the recipe and then tuck into a thick slice of luscious berry cream roll. I have to after all give the Corsetiere something to shape, pull at and lace up!

Shakira’s Hips Don’t Lie track is going to go platinum today!

Berry Cream Roll

Ingredients

4 large eggs, separated
20ml castor sugar
80ml castor sugar
Zest of 1 lemon
20ml lemon juice
30ml cold water
200ml cake flour
5ml baking powder
Pinch of salt

Filling:
200ml fresh cream
10ml sugar
Drop of vanilla essence
1 punnet fresh berries
Castor sugar, to dust cake

Here’s how:

Preheat the oven to 190 degrees celsius.
Grease and line a swiss roll baking tin.
Place the egg whites into a Kenwood mixing bowl.
Whisk the egg whites and gradually add 20ml castor sugar.
Place the egg yolks in a mixing bowl and whisk with a Kenwood electric beater.
Gradually add the 80ml sugar while whisking continuously.
When the egg yolks are light and fluffy, add the lemon zest and juice.
Sift the flour, baking powder and salt into the egg yolks.
Fold the mixture taking care not to over mix the batter.
Lastly fold in the stiff egg whites.
Make sure the ingredients are well combined.
Spoon the mixture into the prepared tin.
Use a spatula to evenly spread the batter.
Bake for 10 – 12 minutes or until a skewer comes out clean when the sponge is tested.
Remove the cake from the oven and turn out onto a slightly damp tea towel.
Remove the baking paper and trim the edges of the sponge.
Roll the sponge as quickly as possible and leave to cool.

For the filling:
Whisk the fresh cream with sugar and vanilla essence until stiff.

To assemble…
Unroll the sponge and spread a layer of cream over.
Sprinkle the raspberries over and tightly roll the sponge up again.
Dust the cake with castor sugar and serve slices with berries on the side.