Strawberry Swiss Roll

Fruity dream - looks great and tastes even better!

1. 1

   1. Heat the oven to 425F/220C/Gas Mark 7.
   2. Grease a 12"x9" Swiss roll tin,line the tin with greaseproof paper and grease the paper.
   3. Put the eggs,sugar and almond essence into the bowl of an electric mixer and beat together until the mixture is thick and holds a trail for 3 seconds.
   4. Sift one-third of the flour over the mixture and fold it in with a metal spoon,add the remaining flour the same way.
   5. Pour the sponge mixture into the prepared tin,spread evenly by gently tilting the tin.
   6. Bake for 7-10 minutes until golden and spongy to touch.
   7. In the meantime,lay a sheet of greaseproof paper on top of a clean,damp tea-towel,sift icing sugar over the paper.
   8. Turn the baked cake out onto the sugared paper.Trim the edges of the cake then loosely roll up the cake from the short end with the sugared paper inside.Place the roll seam-side down on a wire rack and leave it to cool.
   9. Whip the cream until thick then fold in the two tablespoonfuls of icing sugar,place one-third of the cream in a piping bag fitted with a nozzle.
   10. Crush three-quarters of the strawberries then fold into the rest of the cream.
   11. Unroll the cake and remove the paper.
   12. Spread the strawberry cream filling over the cake then roll up again.Sift a little icing sugar over and decorate with the reserved strawberries.