This is another Australian-style cornflour sponge cake but made into a roll.
Serves 6 to 8
110g (1/2 cup) caster sugar
1/2 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
90g (3/4 cup) wheaten cornflour (wheat starch)
3/4 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda (baking soda)
extra 1 tablespoon caster sugar, for coating
pure icing sugar, for dusting (optional)
extra whole strawberries, for decoration (optional)
1/2 cup strawberry jam, lightly warmed for easier spread
1 quantity vanilla Crème Chantilly
1/2 cup finely chopped strawberries
1. Preheat oven to 180°C. Grease a 25cm x 30cm Swiss roll tin; line base and two long sides with baking paper, extending paper 2-3cm above edges of tin. Sift the cornflour, cream of tartar and soda three times, set aside.
2. Beat eggs and caster sugar until thick and the mixture leaves a trail of ribbon when you lift up the whisks and let the mixture falls back on the surface (the figure-8 test), total beating time can be 6 to 10 minutes depending on the power of your beater. Beat in vanilla.
The figure-8 test for ribbon stage.
3. Sift the combined flour mixture in two or three batches onto the egg mixture, folding in lightly after sifting in each batch. Pour batter into prepared tin, spreading into corners. Give the tin a light tap on the bench to get rid of any large bubbles in the batter.
4. Bake for about 12 minutes, or until top springs back when touched lightly.
5. Meanwhile, place a large sheet of baking paper on top of a clean tea-towel; sprinkle the extra caster sugar evenly and lightly on top of the paper (this will prevent cake from sticking to the paper).
6. When the sponge is cooked, turn immediately onto paper; quickly peel away lining paper (pic #1). Trim away edges from the short sides of the cake (pic #2).
7. Roll sponge tightly from long side with paper and towel inside (pic #3); let cool completely.
8. When the sponge is cold, gently unroll sponge (pic #4). Spread with jam (pic #5). Top with a thin layer of Crème Chantilly (pic #6), it is easier to pipe it on and you may only need to use about half the cream. Scatter chopped strawberries evenly over cream (pic #7). Gently roll up sponge to enclose filling, using the paper as a guide to roll into shape (pic #8).
9. Sift pure icing sugar over the roll if desired, and decorate with whole strawberries. Serve with remaining cream.
Taste: Very light and fluffy sponge with delicious strawberries and cream
Consume: Best served on the same day the sponge is filled
Storage: Sponge can be made up to 1 day ahead (roll up in baking paper and plastic wrap) and fill sponge on the day of serving
Recipe Reference: ‘Strawberry Sponge Roll’ recipe by Australian cookery writer, Barbara Northwood