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Archie's royal roulade
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Total Time: 1 hour
Indulgent English strawberry and cream dessert with elderflower, lemon, and vanilla. Fit for a royal celebration.
Ingredients:
400 g strawberries
6 large free-range eggs
200 g golden caster sugar plus 1 tablespoon extra
1tablespoonvanilla extract
1lemon
150 g plain flour
150 g quality strawberry jam
3tablespoons elderflower cordial
1vanilla pod
600 ml double cream
1tablespoonicing sugar plus extra for dusting
7 g freeze-dried strawberries
3sprigs of fresh mint
Instructions:
Prepare the strawberries: hull and thinly slice 6 strawberries. Line a 35x40cm baking tray with greaseproof paper and arrange the strawberries in six even rows. Preheat the oven to 180°C/350°F/gas 4 with the tray inside until the strawberries are slightly dehydrated and still vibrant, about 15 minutes. In a large mixing bowl, beat eggs, sugar, and vanilla extract for at least 5 minutes until pale and tripled in volume. Add lemon zest and fold in the flour. Pour batter over baked strawberries, smooth it out, and bake for 15 minutes until lightly golden. Remove and carefully flip the sponge onto a sugar-covered greaseproof paper to roll it up. Mix chopped strawberries, jam, and elderflower cordial in a bowl and leave to set. Whisk cream, vanilla seeds, and icing sugar to soft peaks. Pipe most of the cream onto the sponge, roll it up, then decorate with remaining cream, strawberries, and mint leaves. Sprinkle with strawberry dust. Enjoy!