Wimbledon: Strawberry Trifle Roulade

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Wimbledon: Strawberry Trifle Roulade

Wimbledon: Strawberry Trifle Roulade

Serve alongside a jug of pimms for a guaranteed crowd-pleaser.


Serves 6 - 8

For the sponge
Oil, to grease
85g plain flour
Pinch of salt
1 lemon
3 eggs
85g caster sugar, plus extra to dust
1.5 tbsp warm water

For the filling
200g small strawberries
2-3 tbsp Pedro Ximenez sherry
1.5 tbsp icing sugar, or to taste, plus extra to finish
3 tbsp good quality strawberry jam
150ml crème pâtissière

To serve
Strawberry sugar (see note) or freeze-dried strawberries


  1. To serve, carefully remove the paper. Dredge the roulade with strawberry sugar or icing sugar and a sprinkling of crushed free-dried strawberries. Cut into slices.
  2. Transfer the strawberries to a plate, with a slotted spoon. Stir a little of the syrupy juice from the bowl into the crème pâtissière, to taste (but don't make it too thin), then spread over the jam layer. Distribute the strawberries evenly over the crème pâtissière. Using the paper under the sponge to help, roll up the sponge firmly and evenly from the shorter side, enclosing the filling. Chill the roulade, wrapped in the paper, to set its shape, for 15–20 minutes.
  3. Make a shallow cut across the width of the sponge, 1cm in from the edge. Spread the jam over the warm sponge.
  4. Remove from the oven and, while still warm, invert the sponge onto a sheet of greaseproof paper sprinkled with caster sugar and carefully peel off the baking parchment, using a palette knife to support the cake. Trim off the dry edges.
  5. Sift the flour and salt again over the whisked mixture and fold in carefully, using a large metal spoon or spatula. Spread in the prepared tin, gently smoothing it to the edges. Bake in the middle of the oven for 12–15 minutes until light golden brown and, when lightly pressed, no indentation remains.
  6. Place the bowl over a saucepan of just-boiled water, making sure the base of the bowl is not touching the water, and whisk for 3–4 minutes. Increase the speed and continue whisking until the mixture becomes very fluffy, mousse-like and holds a ribbon for 5–6 seconds. Remove the bowl from the pan and continue whisking until the bowl has cooled slightly, a further 2–3 minutes. Lastly, whisk in the water.
  7. Break the eggs into a large heatproof bowl. Add the sugar and lemon zest and, using an electric whisk, start whisking on a low speed without moving the whisk, until combined.
  8. Heat the oven to 180°C/gas mark 4. Lightly oil the baking tin and line with baking parchment. Sift the flour and salt onto a sheet of greaseproof paper. Finely grate the lemon zest.
  9. To prepare the strawberries for the filling, hull and chop into small pieces. Put in a bowl with the sherry, add the icing sugar and stir gently. Leave to macerate while you make the sponge.

To make strawberry sugar…
Blitz a handful of freeze-dried strawberries in a spice grinder to a fine powder, then mix with icing sugar to taste and use as required. Any freeze-dried fruit, such as rhubarb or raspberries, can be used to make fruit sugars, and will last for several weeks in an airtight container. Freeze-dried fruit can be found in large supermarkets or from online food specialist companies.

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