Strawberries and cream Swiss roll
<p>What better way to welcome the warmer weather than with a delicious, fresh-tasting Swiss roll? This strawberries and cream variation will definitely be a hit with kids and big kids alike.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 10 – 12</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>4 large eggs, at room temperature</li>
<li>¾ cup sugar</li>
<li>2 tbsp. vegetable oil</li>
<li>2 tbsp. buttermilk</li>
<li>1 tsp. apple cider vinegar</li>
<li>1 tsp. vanilla essence</li>
<li>1 cup all-purpose flour</li>
<li>1 tsp. baking powder</li>
<li>½ tsp. salt</li>
<li>170g cream cheese, softened</li>
<li>1 ¼ cup cream, whipped</li>
<li>½ cup icing sugar</li>
<li>½ tsp. vanilla essence</li>
<li>1/3 cup strawberry jam</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Preheat oven to 180°C. Grease a Swiss roll pan with cooking spray, cover with baking paper and spray again.</li>
<li>Lay a tea towel on a flat surface and sprinkle generously with icing sugar and set aside.</li>
<li>Combine flour, baking powder and salt in a medium mixing bowl and set aside.</li>
<li>Beat the eggs on high for three minutes in a large mixing bowl until pale in colour. Slowly add the sugar, continuing to beat. Add the oil, buttermilk, vinegar and vanilla, beating for another minute. Add the flour mixture and mix until combined.</li>
<li>Pour cake mixture evenly into pan and bake for 12-15 minutes.</li>
<li>Remove the cake from the oven and immediately flip onto the towel, removing the baking paper. Roll the cake into the towel, starting at the short end. Set aside and let cool.</li>
<li>To make the filling, beat the cream cheese, icing sugar and vanilla until smooth, then mix in whipped cream and refrigerate until cake is completely cooled.</li>
<li>Unroll the cake and spread evenly over the cake, leaving a 1cm border from the edges. Add the filling and spread evenly over the jam, then roll the cake back up – ignore any spillage.</li>
<li>Place the rolled cake on a plate, seam side down, cover with cling wrap and refrigerate for at least an hour before serving.</li>
<li>To serve, dust with icing sugar and garnish with fresh sliced strawberries.</li>
</ol>
<p>What’s your favourite afternoon tea treat? If you have a recipe, we’d love to hear it. Tell us about it in the comments below.</p>
<p><em><strong>Have you ordered your copy of the Over60 cookbook,</strong></em><strong> The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>
<p><strong>Related links:</strong></p>
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<p><a href="/lifestyle/food-wine/2016/09/coconut-cake/"><em><span style="text-decoration: underline;"><strong>Coconut cake</strong></span></em></a></p>
<p><a href="/lifestyle/food-wine/2016/09/triple-layer-chocolate-mousse/"><span style="text-decoration: underline;"><em><strong>Triple-layer chocolate mousse</strong></em></span></a></p>
