Strawberry Spring Roll

Ingredients:

For the sponge cake

Condensed Milk - 1/4 can
Plain Flour (Maida) - 70 gms
Baking Powder - 1/2 tsp
Soda-bi-carbonate - a pinch
Melted Butter - 30 ml
Vanilla Essence - 1/2 tsp
Large Orange - 1

To be mixed into a soaking syrup

Water - 3/4 cup
Powdered Sugar - 3 tbsps

To be mixed into a strawberry filling

Strawberries - 1/2 cup
Powdered sugar - 6 tbsps

For The Custard

Milk - 1 cup
Custard Powder - 2 tbsps
Sugar - 1 tbsp

For the Garnish

Fresh Strawberries - 1/4 cup
Castor Sugar - 2 tbsps

Method:

For the sponge roll

• Preheat the oven to 200 degree Centigrade.
• Line a 200 mm. into 300 mm. (8" into 12").
• Swiss roll tin with grease-proof or waxed paper and set aside.
• In a bowl, mix the ingredients with the orange rind and 30 ml. of water and beat well.
• Spoon the mixture into the prepared Swiss roll tin and smoothen the edges.
• Bake in the preheated oven for 15 to 20 minutes until the sponge is golden brown and springs back when lightly pressed with the fingertips.

For the custard

• Dissolve the custard powder in a little cold milk.
• Boil the rest of the milk with the sugar.
• Add the custard powder and simmer for a few minutes.
• Cool and keep aside in the refrigerator.
• Soak the sponge lightly with the refrigerated soaking syrup.
• Spread the cold custard on the sponge.
• Spoon the strawberry filling evenly over the custard.
• Carefully lift one end of the grease proof paper and roll up the sponge.
• Transfer to a serving dish.
• Arrange the whole strawberries over and around the roll.
• Sprinkle the Castor sugar over it.
• Serve chilled.