Matcha Swiss Roll with a British Strawberry & Cream Filling

Preparation: 60 minutes

Cooking Time:  minutes

Serving: 6 serves

Ingredients

For the sponge:

Vegetable oil to grease

4 eggs, separated

75g caster sugar

1 tsp vanilla extract

50ml milk

75g plain flour

10g matcha green tea powder

For the coulis:

1 x pack Del Monte Frozen British Strawberries (300g)

The juice of ½ a lemon

1 tbsp caster sugar

For the whipped cream filling:

300ml double cream

25g caster sugar

1 tsp vanilla extract

To finish:

1 tbsp caster sugar

120g fresh British strawberries, hulled and chopped

1 tbsp matcha powder

HERE'S ALL YOU NEED TO DO:

STEP 1:

Preheat the oven to 180c / 160c fan / gas mark 4. Grease and line a deep A4 baking tray with parchment paper, lightly greasing the top of the parchment too.

STEP 2:

Whisk the egg whites in a medium bowl until stiff peaks form.

STEP 3:

In a separate large bowl, whisk the eggs yolks, sugar, vanilla extract and milk until combined.

STEP 4:

Sift in the flour and matcha powder and continue to whisk until well combined.

STEP 5:

Gently fold the egg whites through the egg and flour mixture and pour the sponge batter into the prepared baking tray. Transfer to the middle of the oven for 20 minutes.

STEP 6:

Meanwhile, add Del Monte Frozen British Strawberries to a small saucepan with lemon juice and caster sugar. Cover the saucepan with a lid and place over a low-medium heat for about 5 minutes, allowing the strawberries to thaw and eventually begin to simmer in their juices. Lower the heat and simmer the strawberries for a further 5 minutes, or until they are soft. Remove from the heat and set aside to cool.

STEP 7:

When the sponge is cooked, remove from the oven, cover with tin foil and allow to steam in the tray while you prepare the rest of the filling.

STEP 8:

Whip the cream, sugar and vanilla extract in a large bowl until soft peaks form.

STEP 9:

Blitz the cooled strawberry mixture in a blender until smooth.

STEP 10:

Lay a large sheet of parchment paper across your worktop, sift over 1 tbsp caster sugar and turn out the warm sponge, peeling off the old parchment paper. Smooth the whipped cream across the sponge, followed by the strawberry coulis, marbling it into the cream as you go. Save the remaining strawberry coulis for serving. Top with a handful of chopped fresh strawberries and roll the sponge from the short edge. Wrap the swiss roll in parchment, twisting the ends to seal and place in the fridge for up to 2 hours to ensure that it holds its shape.

STEP 11:

Remove the Swiss roll from the fridge 10 minutes before serving and dust with matcha powder to finish. Slice and serve with the remaining strawberry coulis.

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