The Happy Cook over at My Kitchen Treasures shows us how to make a strawberry roulade without the stress by following Michel Roux’s delicious recipe (she says they’re some of the best rolls she’s ever had!). Her dessert came out perfect — I was impressed. How do you get the génoise to roll up that beautifully without cracking even once?

The Happy Cook will tell us how in this week’s Tutorial Tuesday post:

Ingredients:
For the Génoise
20 gm soft butter for the cake pan
126 gm flour plus extra for the cake tin
4 medium eggs, room temperature
125 gm fine castor sugar
30 gm butter melted and luke warm

For the filling:
400 ml full cream plus powder sugar ( 2 tbsp or more of you like it sweeter)
400 gm strawberries slices ( i mixed 2 tbsp of strawberry syrup, it is optional)
Powder sugar to dust.

Method:

Preheat the oven to 190° c.
Lay a piece of baking paper from 40×30 cm on a baking plate, butter the paper and dust with the extra flour.
Add the eggs and sugar into a big bowl and beat it til they are really fluffy. It will take some 8 to 10 minutes with a mixture as it should turn into a pale white colour.
Add the sieved flour and fold in carefully and then add the melted butter also carefully. Don’t stir as you will remove the air bubbles in the mixture.

Pour the batter into the prepared pan and with a palate knife smooth the top.
Bake in the preheated oven for 8 minutes.
When it is baked cover it immediately with a tea towel and remove from the baking tray to a rack.
Remove the baking paper carefully and cool for 5 minutes.

( In one of the other book it is written use wet tea towel or sprinkle with sugar, this one it is not written like that so i have no idea which method is the correct one, i just followed the recipe in the book)

In this book it is written roll the cake before it is cools, otherwise it will be difficult to roll.

In the mean time whip the cream with a bit of sugar .
And then spread the cream evenly on to the cake and the scatter the strawberries on top of the cream.
Roll the cake with the help of the tea towel from the long side.
Keep in the fridge for a hour and before serving sprinkle with powder sugar.

Enjoy one of the most soft rolls I have ever had or made.