Saturday, 28 June 2014

Strawberry, Pimms and Mascarpone Swiss Roll and Oxo Giveaway



Strawberries are having a great year. Unlike the recent fortunes of the English national football team and suncream sellers at Glastonbury.

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:
3 eggs
75g golden caster sugar plus extra for sprinkling
zest of one lemon
1 tbsp warm water
75g plain flour

For the filling:
250g mascarpone
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

Baker's notes...
  • 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


16 comments:

  1. Lovely looking Swiss roll, but the instructions for entering the giveaway always disappears before I can click on it - does it have to keep shrinking away?

    ReplyDelete

  2. I'm ever so sorry you've had difficulty Suelle. I've just tested it and it seems to be working- you click on the icon with the method you'd like to use to enter, i.e. twitter or email etc. hope that helps but I'll keep a close eye on it as it's the first time I've used this

    ReplyDelete
    Replies
    1. What happens is that by the time I scroll down to the giveaway instructions, it's fading away from right to left, leaving a small blank area that isn't 'clickable'. I'm not particularly bothered by not entering, I was worried that if everyone else saw the same as me, you wouldn't get any entries!

      Delete
    2. Hey Suelle, can you shoot us a mail to hello@gleam.io so we can have a look into your issues?

      Thanks!

      Delete
  3. I love strawberries with lashings of cream...preferably at Wimbledon!

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  4. Wow, this looks so perfect. I'm such a massive strawberry fan and your photos have truly made my mouth water.

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  5. Lovely looking cake - summer on a plate, right there!

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  6. Gosh, just making me drool looking at the screen! Yum!

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  7. That looks glorious. And I just remembered I have some mascarpone in the fridge. I see a plan forming!

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  8. Such a pretty looking swiss roll. Lovely photography Kate!

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  9. Strawberries, pimms and swiss roll - it sounds like a page from the 'how to make me very happy' manual. It looks absolutely yum.

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  10. Those strawberries certainly look sensational! They are soooo vibrant! I haven't noticed the bumper crop you've been talking about up here in Scotland! I must track some down, they look delicious! jealous of your huller too, I've always wanted one!!

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  11. I am loving this! Have only tried making a swiss roll once but I really need to give it another go. Soft cake, cream and strawberries - heaven!

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  12. This looks lovely. I'm avoiding baking at the moment to try and lose weight but I'd love to eat the strawberries off this!

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  13. These photos make me so hungry !!!! look delicious

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  14. This is just the perfect summer cake! Your swiss roll is enviably neat too.

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Thank you very much for your comment- I appreciate every single one of them!