Strawberry Cheesecake Swiss Roll

The sponge for Swiss roll is normally a basic Genoise, where a thick frothy texture is created with the eggs and sugar (sabayon) before folding in the flour. This recipe is a little different, separating the eggs, then whisking the whites to a meringue consistency and folding into the cake mixture at the last minute. The texture is lovely to eat but, when rolling, the cold sponge does sometimes crack. But that’s the beauty of home-made dishes – the flavours must come first, and who minds if