Strawberry Spongy Roll Recipe

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Directions

For the syrup

• In bowl add sugar and water and mix it nicely and keep it in the refrigerator.

For the sponge roll

• Preheat the oven to 200 degrees C (400 degrees F) and line a 200 mm. into 300 mm. (8" into 12") cake tin with grease proof or waxed paper and keep it aside.
• Ina bowl add condensed milk, flour, baking powder, soda-bi-carbonate, butter, vanilla essence, orange rind and 30 ml. of water and whisk it well.
• Spoon the mixture into the prepared cake tin and smoothen the edges and bake in the preheated oven for 15 to 20 minutes or bake until the sponge is golden brown in color.

For the strawberry

• In a bowl add chopped strawberries and powdered sugar and mix it nicely and put it aside.

For the custard

• In a bowl dissolve the custard powder with a little cold milk and in a pan add the rest of the milk and sugar and then add the custard powder mixture and cook on low flame for a few minute.
• Cool it and keep in the refrigerator.

How to proceed

• Soak the sponge lightly with the prepared syrup and spread the cold custard on the sponge.
• Spoon the strawberry filling evenly over the custard and carefully lift one end of the grease proof paper and roll up the sponge.
• Transfer to a serving dish and arrange the strawberries over and around the roll and sprinkle the castor sugar over it and serve it chill.

• The baked sponge should be rolled while still warm as otherwise it could harden or crack and become difficult to roll.

Meghna Nath