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For the filling:
30 ml/2 tbsp cornflour (cornstarch)
75 g/3 oz caster (superfine) sugar
120 ml/4 fl oz apple juice
120 ml/4 fl oz lemon juice
2 egg yolks, lightly beaten
10 ml/2 tsp grated lemon rind
15 ml/1 tbsp butter
For the cake:
3 eggs, separated
3 egg whites
A pinch of salt
75 g/3 oz caster (superfine) sugar
15 ml/1 tbsp oil
5 ml/1 tsp vanilla essence (extract)
5 ml/1 tsp grated lemon rind
50 g/2 oz plain (all-purpose) flour
25 g/1 oz cornflour (cornstarch)
225 g/8 oz strawberries, sliced
Icing (confectioners') sugar, sifted, for dusting |
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Method:
To make the filling, mix together the
cornflour and sugar in a pan, then gradually add the apple and lemon
juices. Stir in the egg yolks and lemon rind. Cook over a low heat,
stirring continuously, until very thick. Remove from the heat and stir
in the butter. Spoon into a bowl, place a circle of greaseproof
(waxed) paper on the surface, cool, then chill.
To make the cake, beat all the egg whites with the salt until they
form soft peaks. Gradually beat in the sugar until stiff and shiny.
Whisk together the egg yolks, oil, vanilla essence and lemon rind.
Stir in a spoonful of the whites, then stir the yolk mixture into the
egg whites. Fold in the flour and cornflour, do not overmix. Spread
the mixture into a greased, lined and floured 30 x 20 cm/12 x 8 in
Swiss roll tin (jelly roll pan) and bake in a preheated oven at
200°C/400°F/ gas mark 4 for 10 minutes until golden. Invert the cake
on to a sheet of greaseproof (waxed) paper on a wire rack. Remove the
lining paper, trim the edges and run a knife about 2.5 cm/1 in in from
the short edge, cutting half-way through the cake. Roll up the cake
from the cut edge. Leave to cool.
Unroll and spread the cool cake with the lemon filling and arrange the
strawberries on top. Using the paper to help you, roll up the roulade
again and dust with icing sugar to serve.
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