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Ingredients

3 eggs
1/4 cup caster sugar
2 1/2 tablespoons plain flour, sifted
250g strawberries, hulled, chopped
1/4 cup pure icing sugar, sifted
250g mascarpone cheese
2 tablespoons flaked almonds, toasted
Pure icing sugar, to serve

Method

Step 1 Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour.
Step 2 Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. Bake for 5 minutes or until a skewer inserted into the centre comes out clean.
Step 3 Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash strawberries roughly with a fork. Add icing sugar and stir to combine. Fold strawberry mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling.
Step 4 Place sponge, seam side down, on a plate. Top with almonds. Dust with icing sugar. Serve.

Almond strawberry roulade

How to make Almond strawberry roulade

Ingredients

Method