Elderflower and Strawberry Swiss Roll

Inspired by the wonderful Xanthe Clay's picnic feast in a recent Saturday Telegraph, I thought I'd bring a bit of the magic of elderflowers and fresh jam into a Swiss Roll.  At the same time, gluten free was also part of the brief, to see if the roll could stand up to such treatment.   Lacking strawberry jam, I poached some strawberries in elderflower cordial (home made, of course), and whipped the mixture through the fresh cream.    Success!   Yes, it did crack a little, which is not surprising, as gluten free flour gives a different crumb to standard white flour.  I did add a little Xanthan gum (Wow - two Xs in one paragraph!) to keep it all together.  

Here is the luscious result, together with one of my elderflower heads - yes, they are pink... Try to make this with real cordial, it is just so good!   Here's the recipe:  http://katespuddings.blogspot.co.uk/2013/07/elderflower-cordial-bottled-summer.html

Elderflower and Strawberry Swiss Roll

Elderflower and Strawberry Swiss Roll

3 eggs

4oz/110g caster sugar

4oz/110g plain flour (or rice flour with ¼ tsp Xanthan Gum)

1tbsp hot water

caster sugar

1lb/350g strawberries, half for decoration

Elderflower cordial

½ pint (200ml) double cream

Pre-heat oven to 220 deg C, and line a baking tray/Swiss roll tin with baking parchment.   The tin should be approx the size of a piece of A4 paper or slightly larger.  Snip the the baking parchment diagonally into the corners of the tin – this helps the parchment mould into the tin better and gives a better shape to the roll. 

Whisk the eggs and sugar, hard, for at least 5-8 minutes (preferably in a Kenwood/Kitchen Aid mixer to save your arms!).   The mixture should be really light but stiff enough to keep the impression of the whisk for a few seconds when it has been removed.  

Sift half the flour over the mixture and fold it in, then add the remaining flour and the tablespoon of hot water.    Pour the mixture into the prepared tin and bake for 7-9 minutes until it is well risen and pale gold.  

While it is baking, wring a tea towel out in hot water, put it onto the work surface and put a piece of baking parchment on top, sprinkling caster sugar over it. 

Turn the cake onto the paper, and peel off the baking parchment (if it doesn’t come off easily, tear a strip off at a time).    Cut the crusts off with a knife.    When it is cool, you can fill it as described below.   Roll up, using the paper to help you.   Transfer (carefully!) to a plate, dredge with sugar and decorate with strawberries and fresh elderflowers.

To make the “jam”, quarter half a 350g/1lb punnet of strawberries, and put into a small pan.  Nearly cover with neat elderflower cordial, add 2 tbsps water, bring to under the boil and simmer for a bit.  Take out the strawberries and put them onto a metal plate to cool as quickly as possible.  Boil the syrup for a minute or so to thicken/reduce it, then cool it too.   Whip the cream to soft peaks, add the syrup and strawberries and spread it all over the inside of the roll.   Roll up …. Roll up… eat!