Bumper crops of sweeter and juicier fruits are being enjoyed in larger quantities than ever before as we've tucked into a phenomenal four times as many tonnes over the last month than the same time last year. Meanwhile, strawberries were the top selling product in all of Waitrose last week while M&S have sold 20 million of the juicy berries in the last seven days (most of which, I'm quite certain, ended up on our kitchen table). And this is all thanks to the ideal conditions of recent months: a mild, wet winter and early, warm Spring.
Mostly, we've been eaten the strawberries gloriously au natural; on occasion with a dash of cream and for that rare lacklusture punnet with either a sprinkle of sugar or the smallest peppering of balsamic vinegar. But it was nigh on time to expand my repertoire. So I baked this Pimms and Strawberry Swiss Roll with Mascarpone. Strawberries soaked in boozy summery Pimms, enveloped in creamy mascarpone and tucked into a soft, lemony swiss roll.
I used a couple of new products from Oxo to help make this cake, their new strawberry huller and three piece berry bowl and colander set:
For a chance to win this set simply follow the instructions. The winner of the the giveaway will also be entered into a further Oxo competition to win an entire year's supply of Berry World Strawberries. You'll never have to worry about Wimbledon plundering the lion's share of berries ever again
Strawberry, Pimms and Mascarpone Swiss Roll
For the strawberries:
1 punnet of sensational strawberries, a few left whole to decorate; the rest hulled and roughly chopped
1 tbsp caster sugar
1 tbsp Pimms
For the Swiss Roll:
75g golden caster sugar plus extra for sprinkling
zest of one lemon
1 tbsp warm water
75g plain flour
For the filling:
50g sifted icing sugar
1. Place the chopped strawberries, caster sugar and Pimms in a bowl and gently mix together. Chill in the fridge until needed (ideally for at least thirty minutes):
2. Pre-heat the oven to 200C/180C fan/400F/Gas Mark 6. Grease and line a 23cm x 30cm swiss roll tin and prepare a large piece of parchment paper sprinkled with a little caster sugar and placed on a damp teatowel
3. For the sponge: beat together the eggs and sugar for ten minutes until light, pale, foamy and mousse-like. Beat in the lemon zest. Fold in the warm water followed by the flour being careful not to overmix
4. Pour the mixture into the prepared tin and bake for 10-15 minutes or until the sponge has come away from the sides of the tin and is springy to touch. Invert onto the prepared parchment paper.
5. Allow to cool for ten minutes before carefully removing the lining paper to cool completely.
6. To make the filling beat together the mascarpone and icing sugar and stir through the Pimms and strawberries
7. Make a small incision about 2-3 cm from the edge of one of the shorter sides of the cake. Spread the mascarpone and strawberry filling over the cake, leaving a small gap around the edges. Beginning with the incised end, roll the cake away from you as tightly as possible, using the sugared paper to assist:
8. Transfer onto a serving plate, seam side down, and decorate with a sprinkle of icing sugar and the leftover berries
- I reckon Swiss Rolls look ever so impressive. For a few tips on the ideal roll BBC Good Food has an informative how-to video and Delia documents her advice here
- Don't fancy Pimms? Orange juice can be used instead for little ones
- The addition of the water to the sponge is designed to reduce the cake cracking as it is rolled
- Raspberries would work just as well in this pud