3 eggs
1/4 cup caster sugar
2 T plain flour
1 T cornflour
1/3 cup jam or lemon curd
1 c cream
200gms strawberries, hulled and sliced
Icing sugar for dusting
Line a 13x 9 inch swiss roll tin with baking paper and sprinkle with cornflour
Set oven to Hot Air + Steam ( 50%) 200C 7 minutes and preheat.
In kitchen mixer beat eggs and sugar for approximately 6 minutes or until eggs are creamy and very thick.
Fold in flour and cornflour with a large metal spoon.
Pour mixture into prepared pan and place in preheated oven 200 C Steam+ Hot Air 50% humidity.
Cook for approximately 7 minutes or until sponge is cooked and skewer comes out clean when tested.
Immediately remove sponge from tin and tip onto baking paper sheet
Carefully remove the underneath baking paper and roll sponge up . For a short fat roll , start rolling from the short end. For a long thinner roll, start from the wide side.
Let sponge cool.
When sponge is cool unroll and spread with jam or lemon curd. (If jam is too stiff to spread, heat with a little water in a saucepan)
Whip cream till thick and spread over jam, and add strawberries over the top of the cream.
Carefully roll up again enclosing the filling.
Dust with icing sugar and serve with more strawberries.
