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swiss roll, giving 4 large slicesEasy
40 min
By Jo Pratt
Published 2009
This is my take on the classic Victoria sandwich - vanilla sponge, cream and strawberries. As well as serving this with tea, you could also serve it as a dessert.
Line the Swiss roll tin with non-stick parchment paper, leaving the edges sticking up over the sides to allow for the rising of the sponge when cooking.
Using an electric mixer, whisk together the eggs and sugar