Almond Roulade with Strawberries and Cream

Set aside 1 tbsp. of the caster sugar and place the rest of the sugar in a bowl, together with the egg yolks. Whisk until light and thick and almost doubled in size - like a mousse. Stir in the ground almonds.

In a separate bowl, whisk the egg whites with a pinch of salt until just stiff, then beat in the 1 tbsp. reserved sugar. Stir a large spoonful of the whites into the almond mixture to loosen it and make it easier for the rest of the egg whites to be folded in. Fold in the remaining egg whites carefully with a metal spoon, then turn the mixture into the prepared tin. Sprinkle over the 25 gr. (1 oz.) flaked almonds.

(Note: I once forgot to sprinkle over the almonds, (more than once actually!), so I sprinkled them over the filling and I must say they turned out very well, adding a crunch to the strawberries and cream).

Cook in the preheated oven for 12-15 minutes until golden brown and risen. Place the tin on a wire rack to cool.

Dust a large piece of baking parchment or greaseproof paper with icing sugar and turn out the roulade onto the paper, with the shorter edge nearest to you. With a sharp knife, cut off the rim all the way round, to neaten it. About an inch in from the shortest edge nearest to you and slightly in from the sides score a line across the width with your knife, making sure you don't cut all the way through the sponge. This will make it easier for you when you begin rolling it up.

Whip the cream until it is thickened but still slightly soft and just holding its shape, then spread it evenly over the sponge, spreading it more thinly nearer the edges. Cover the cream with the sliced strawberries.

To roll the roulade up: take the edge of the baking parchment/greaseproof paper nearest to you and lift it up and over to help you begin to roll the sponge up. Once you turn the first bit of the sponge inwards, using the paper and your other hand, gently pull the paper up and away from you and keep rolling gently. When you reach the end, pat it firmly and gently move it off the paper and place on a serving dish.

Dust the roulade with icing sugar and sprinkle over a few almonds. Put strawberry halves on top and place whole strawberries around the edge. Serve with a strawberry coulis.