Steam Combi Recipe: Strawberry and Cream Steam Oven Swiss Roll

This delicious light dessert is so quick to make. The longest time involved is in waiting for the sponge to cool so you can fill it.
If you don’t have a steam oven then just bake it in your dry oven at 200C with fan forced heat for 1 minute less than the recipe suggest.

METHOD

1. Line a 13x 9 inch swiss roll tin with baking paper and sprinkle with cornflour
2. Set oven to Hot Air + Steam ( 50%) 200C 7 minutes and preheat.
3. In kitchen mixer beat eggs and sugar for approximately 6 minutes or until eggs are creamy and very thick.
4. Fold in flour and cornflour with a large metal spoon.
5. Pour mixture into prepared pan and place in preheated oven 200 C Steam+ Hot Air 50% humidity. (Combi Steam Level 2 in Asko)
6. Cook for approximately 7 minutes or until sponge is cooked and skewer comes out clean when tested.
7. Immediately remove sponge from tin and tip onto baking paper sheet
8. Carefully remove the underneath baking paper and roll sponge up . For a short fat roll , start rolling from the short end. For a long thinner roll, start from the wide side.
9. Let sponge cool.
10. When sponge is cool unroll and spread with jam or lemon curd. (If jam is too stiff to spread, heat with a little water in a saucepan)
11. Whip cream till thick and spread over jam, and add strawberries over the top of the cream.
12. Carefully roll up again enclosing the filling.
13. Dust with icing sugar and serve with more strawberries.