A light, thin sponge filled with chopped fresh Strawberries, Roulade aux Fraises (roo-lahd oh frayz) makes a delicious dessert served on its ozon or zoith whipped cream.4 eggs
6 oz. plus
6 tablespoons castor sugar finely grated rind of 1 large orange 1 lb. fresh strawberries, washed and hulled
Preheat the oven to fairly hot 400 T (Gas Mark 6, 200CC).
Line a 10- x 18-inch Swiss roll tin with non-stick silicone paper and set it aside.
In a large mixing bowl, beat the eggs together with a wire whisk or rotary beater until they are well mixed. Add 6 ounces of the sugar and the orange rind and continue beating until the mixture is light and fluffy.
Spoon the egg mixture into the prepared tin and smooth it to the edges with the back of a spoon.
Place the tin in the centre of the oven and bake for 10 to 12 minutes or until the top of the sponge is golden brown and springs back when lightly pressed with a fingertip.
Meanwhile, chop half of the straw-berries coarsely and place them in a medium-sized mixing bowl. Add
3 table-spoons of the remaining sugar and stir well to mix.
Remove the tin from the oven. Spoon the chopped strawberries evenly over the sponge and, carefully lifting up one end of the silicone paper, roll up the sponge Swiss roll style.
Carefully transfer the roll to a large serving dish. Arrange the remaining whole strawberries over and around the roll and sprinkle over the remaining sugar. Set the roll aside to cool completely before serving.