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“I love the flavour of a little cardamom with strawberries and chocolate. It is truly a marriage made in heaven.”
– Jo Wheatley
– Jo Wheatley
4 large eggs
100g caster sugar, plus 3 tbsp for sprinkling
40g cocoa powder
40g self-raising flour
hulled and sliced
3 tbsp cardamom sugar (see pages 248–9)
300ml double cream
150ml Greek yogurt
1 tsp orange zest,
50g white chocolate,
You will also need a 30 x 23cm Swiss roll tin lined with buttered baking parchment
Preheat the oven to 180°C/350°F/Gas Mark 4.
Using a free-standing mixer, whisk together the eggs and 100g of caster sugar until pale, light and fluffy. The mixture should double in volume.
Sieve the cocoa, flour and cornflour into another bowl and fold into the egg mixture, one third at a time, using a large metal spoon.
Carefully spoon the mixture into the prepared tin and bake on the middle shelf of the oven for about 10–12 minutes until puffy and well risen.
Lay a large sheet of baking parchment on the work surface and sprinkle with 3 tablespoons of caster sugar.
Turn out of the tin onto the parchment and peel off the baking paper. Roll the cake up, starting from one of the short ends, and with the sugared parchment inside the sponge. Cover with a slightly damp tea towel and leave to cool.
Sprinkle the strawberries with half of the cardamom sugar and leave to one side for 5 minutes.
Whip together the cream, Greek yogurt, orange zest and remaining cardamom sugar until it forms soft peaks.
Carefully unroll the sponge. Sprinkle with the white chocolate and lay the strawberries over them. Spread the cream mixture over the strawberries and re-roll the sponge as tightly as possible.
Cut into slices to serve.
Passion for Baking by Jo Wheatley (Constable, May 2012) is available in Sainsbury’s stores.