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INSTRUCTIONS

Preheat the oven to 220’C / 425’F / Gas Mark 7. Line a 35 x 25-cm / 14 x 10-inch Swiss roll tin with baking paper.

Place the eggs in a mixing bowl with the caster sugar. Place the bowl over a saucepan of hot, but not boiling, water and whisk until pale and thick.

Remove the bowl from the pan. Sift in the flour and fold into the egg mixture with the hot water. Pour the mixture into the prepared tin and bake in the preheated oven for about 8-10 minutes, until golden and springy to the touch.

Remove from the tin and transfer to a sheet of baking paper. Peel off the lining paper and roll up the sponge tightly along with the baking paper. Wrap in a clean towel and set aside to cool.

For the filling, mix together the fromage frais and almond extract. Cover and chill in the refrigerator until required. Wash, hull and slice the strawberries.

Unroll the sponge, spread the fromage frais mixture over it and sprinkle with the sliced strawberries. Roll the sponge up again (without the baking paper this time) and transfer to a serving plate. Sprinkle with the toasted flaked almonds and serve.

INGREDIENTS

• 3 Large eggs
• 125 g / 4 1/2 oz Cater sugar
• 125 g / 4 1/2 oz Plain flour
• 1 tbsp Hot water
• 1 tbsp Toasted flaked almonds, to decorate

FILLING

• 200 ml / 7 fl oz Low-fat fromage frais
• 1 tsp Almond extract
• 225 g / 8 oz Small strawberries