Prep time: 
Cook time: 
Total time: 
Serves: 23 mins
  • 3 free-range eggs
  • 75g/3oz golden caster sugar
  • 75g/3oz self-raising flour
  1. Preheat the oven to 200C/400F/Gas 6.Grease and line a 23cm x 30cm/9in x 12in Swiss roll tin
  2. Whisk the eggs and sugar in a bowl until really pale and fluffy, I use my electric mixer.
  3. Fold in the flour by hand and spoon the mixture into the tin.
  4. Bake in the oven for 7-10 minutes, or until light and springy to the touch.
  5. Remove from the oven and turn the sponge out onto another piece of greaseproof paper.
  6. For the filling, spread some whipped cream onto the sponge but don't over fill and a small gap around the edges.
  7. Slice the strawberries finely & lay across the sponge. Although not quite to the edge as I had a few strawberrries pop out once rolled.
  8. Pull the greaseproof paper over the sponge to begin the roll, once you've got the start of the roll then pull the paper towards you keeping the pressure so that the sponge rolls up fully
Recipe by This Mama at