Every family has that one recipe that comes out for birthdays, Sunday visits and “just because” afternoons. For Erika, it’s this sponge roll: light as air, rolled around a ribbon of strawberry jam and plenty of whipped cream using Little Big Dairy's Pouring Cream or substitute with our Double Cream.
Ingredients
5 separated eggs
3/4 cup sugar
1 dessert spoon vanilla bean essence
⅓ cup arrowroot
⅓ cup rice flour
Strawberry jam
Little Big Dairy Co pure pouring cream
Method
- Sift 1/3 cup arrowroot and 1/3 cup rice flour (discard rice flour husks).
- Beat egg whites, add sugar bit by bit until thick.
- Add in yolks, beat for one minute.
- Add the vanilla, then the sifted flour, by folding gently but thoroughly.
- Spread onto a double lined flat grilling tray that belongs to your oven, spread evenly, then bake in a moderate oven for about 13 minutes.
- Dampen tea towel, place on the cake immediately, roll the cake in the tea towel. Gently lift the cake by the edges of the baking paper onto the cooling racks. Leave the paper on until fully cooled.
- Using a tea towel, gently turn the cake upside down and remove the paper.
- Dress the cake with slathers of strawberry jam and whipped cream.
- Roll, and sprinkle with raw icing sugar. Cut off the ends to show the cream, if you wish.
Enjoy!
