Gail's Berry Cream Cheese Swiss Roll

Gail's Berry Cream Cheese Swiss Roll
Berries and cream cheese, all wrapped in a home-made swiss roll – what a treat!

Preheat oven to 200°C ( 180°C fan assist)
Line a Swiss Roll tin with parchment paper.
In a mixing bowl add
1 cup sifted self-raising flour
1 tsp baking powder
pinch of salt.
Separate 5 extra-large eggs. Whip whites until stiff. Set aside.
In a mixing bowl beat
5 egg yolks with
1 cup castor sugar for 3 mins until pale & fluffy.
Add 1 tsp vanilla essence and
1 Tbsp canola oil, beat a further min.
Add dry ingredients to egg mixture folding in with a metal spoon.
Add egg whites and continue with gentle folding until all combined.
Pour into prepared tray, bake for 10 min or until done.
Invert onto a clean dish towel. Remove parchment paper.
Allow to cool for 30 mins.
In a small bowl mix the
juice of 1 lemon,
1/4 cup warm water and
4 tbsp castor sugar.
Stir until dissolved, then glaze cold Swiss roll with this mixture.
In a mixing bowl add
1 x 230 g tub medium fat cream cheese,
8 tbsp soft butter,
1 cup icing sugar and beat for 3 mins until pale and smooth.
Add a few drops pink food colouring.
Add 1 cup whole blueberries and 6 chopped strawberries.
Stir in with spatula.
Smear filling over cake and roll up tightly.
Decorate with whipped cream & berries and dredging of icing sugar.
Source. Adapted from Natashas Kitchen
Prepared, tried and tested by: Gail Haselsteiner

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