Strawberry Swiss Roll
๐๐ฉ๐ฆ ๐ถ๐ญ๐ต๐ช๐ฎ๐ข๐ต๐ฆ ๐ฏ๐ฐ๐ด๐ต๐ข๐ญ๐จ๐ช๐ค ๐ต๐ณ๐ฆ๐ข๐ต, ๐ฎ๐ข๐ฌ๐ฆ ๐บ๐ฐ๐ถ๐ณ ๐ฐ๐ธ๐ฏ ๐๐ธ๐ช๐ด๐ด ๐ณ๐ฐ๐ญ๐ญ ๐ด๐ฑ๐ฐ๐ฏ๐จ๐ฆ ๐ธ๐ช๐ต๐ฉ ๐ฐ๐ถ๐ณ ๐๐ฐ๐ธ-๐๐ข๐ญ ๐๐ต๐ณ๐ข๐ธ๐ฃ๐ฆ๐ณ๐ณ๐บ ๐๐บ๐ณ๐ถ๐ฑ ๐ง๐ช๐ญ๐ญ๐ช๐ฏ๐จ. ๐คฉโฃ
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๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌโฃ
* butter, to greaseโฃ
* 2 large eggsโฃ
* 50g caster sugar, plus extra 2 tbsp to dustโฃ
* 50g self-raising flour, sievedโฃ
* 1 tsp Vanilla Flavo Drops โฃ
* 100g Low-Cal Strawberry Syrup
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๐๐๐ญ๐ก๐จ๐โฃ
1. Heat oven to 180C. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.โฃ
2. Beat the eggs, sugar and Flavo drops together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. โฃ
3. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.โฃ
4. While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment.โฃ
5. Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with syrup. Roll up from the short edge using the paper to help you then cool on a wire rack.โฃ