Strawberry & pistachio roulade

Strawberry & pistachio roulade

This gorgeous dessert combines all the tastes of summer – light sponge, juicy berries and rich cream.

By , 21 September 2015
Strawberry & pistachio roulade
  • Ready in: 80 mins
  • Serves: 8
  • Price: 65p per serving
Nutritional Info
Each 141g serving contains
  • Fat 26
  • Sat Fat 13
  • Sugar 18
  • Salt 0.2
  • Cals 376
of your reference intake.
Typical energy values per 100g: 1116kJ/267kcal.
  • 100g plain flour
  • 1⁄2 level tsp baking powder
  • 75g shelled pistachio nuts
  • 100g caster sugar
  • 3 large free-range eggs
  • Few drops vanilla extract
  • 300ml Asda Fresh Double Cream
  • 400g strawberries, sliced
  • Pre-heat the oven to 220C/200C Fan/Gas 7. Line a Swiss roll tin, about 33cm x 23cm and 1cm deep, with non-stick baking paper, allowing the paper to come 1cm above the edge.

  • Sift the flour, baking powder and a pinch of salt into a bowl, then stir in the nuts.

  • Put the sugar and eggs in a bowl and whisk with an electric mixer for 10 minutes or until really thick and mousse-like. Whisk in the vanilla.

  • Drizzle 1 tbsp water down the edge of the bowl, then add the flour mixture. Fold into the bowl very gently with a spatula, then pour into the tin, making sure the mixture goes into the corners. Bake for 12 minutes or until the top springs back when pressed.

  • While the cake is in the oven, put a sheet of baking paper on a work surface and dust with sugar. As soon as the cake is ready, turn it out on to the sugared paper and remove the lining paper.

  • Cut off the edges to help it roll, then fold the sugared paper over one short end and roll up firmly, using the paper to help you.

  • Leave to cool wrapped in the paper on a wire rack.

  • Whip the cream until it holds its shape. Unroll the cake carefully and spread with the cream. Top with half the strawberries and re-roll.

  • Dust with sugar and serve with the remaining strawberries.