Strawberry Roulade

Serves 8 Cals per serving 185

• 3 large eggs
  
• 115g/4oz caster (superfine) sugar
  
• 115g/4oz plain (all-purpose) flour
  
• 1tbsp hot water
  
  Filling:
  
• 200ml/7fl oz low-fat natural fromage-frais
  
• 1tsp almond essence (extract)
  
• 225g/8oz small strawberries
  
• 15g/1/2 oz toasted almonds
  
• 1 tsp icing sugar
  

Method

Preheat the oven to 220C/425f/Gas Mark 7.  Line a 35 x 25cm/14 x 10inch Swiss roll tin with parchment.
Place the eggs in a bowl with the caster sugar.  Place the bowl over a pan of hot water and whisk until pale and thick.  Remove the bowl from the pan.  Sift in the flour and fold into the eggs with the hot water.  Pour the mixture into the tin (pan) and bake for 8-10mins until golden and set.  Transfer the mixture to a sheet of parchment.  Peel off the lining paper and roll up the sponge along with the parchment.  Wrap in a tea towel and allow to cool.  To make the filling, mix together the fromage frais and almond essence.  Reserving a few strawberries for decoration, wash, hull and slice the rest.  Leave the filling mixture to chill until ready to assemble.  Unroll the sponge, spread the fromage frais mixture over the sponge and sprinkle with the almonds and lightly dust with icing sugar.  Decorate with the reserved strawberries.