Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
8
Prosecco cream
- 300milliliter thickened cream
- 2tablespoons prosecco
- 1/4 cup icing sugar mixture
Prosecco strawberries
- 250grams strawberries, hulled, finely chopped
- 1teaspoons vanilla-bean paste
- 2tablespoons icing sugar mixture
- 100milliliter prosecco
- 4 free range eggs, separated
- 2/3 cup caster sugar, plus 2 tsp extra
- 1 cup self-raising flour
- 2 1/2tablespoons milk, warmed
Nutrition per serving
1540kJ / 368Cal
1540 Kilojoules or 368 Calories
18% of daily energy intake*
Protein
9.5grams
Fat
20.5grams
Carbs
36.4grams
Sugars
24.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This irresistible prosecco and strawberry Swiss roll is perfect for any celebration. Every bite of the fluffy vanilla sponge cake coated in prosecco cream will take you to dessert heaven.
Method
Step 1 of 6
Preheat oven to 220°C/200°C fan-forced. Grease and line a 2.5cm-deep, 25x38cm baking pan with baking paper. To make prosecco strawberries, combine strawberries, vanilla, icing sugar and prosecco in a bowl. Set aside, stirring occasionally.
Step 2 of 6
Place egg whites in the bowl of a stand mixer and whisk until soft peaks form. Gradually add sugar, beating between additions until sugar dissolves.
Step 3 of 6
Add yolks, one at a time, beating well until thickened. Fold in sifted flour and milk. Pour mixture into pan. Bake for 8 minutes or until cake is golden and cooked through.
Step 4 of 6
Place a piece of baking paper, larger than the baking tray, on a clean bench. Sprinkle with extra sugar. Carefully flip the hot sponge out onto baking paper. Remove and discard lining paper from pan. Trim sides of sponge.
Step 5 of 6
Starting at one short end, use baking paper to tightly roll up the sponge cake. Stand cake for 2 minutes. Unroll and stand for 20 minutes until just cooled.
Step 6 of 6
To make prosecco cream, place cream, prosecco and sugar in the bowl of a stand mixer. Beat until just-firm peaks form. Spread sponge cake with cream. Re-roll sponge cake from the same short side using the baking paper as a guide. Cut roll into 8 slices. Spoon over strawberry mixture and serve.
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