MAKES 1 x 23CM ROLL
4 medium eggs separated
70g golden caster sugar
70g plain flour sifted
15g unsalted butter melted
icing sugar for dusting
2 tbsp kirsch or other fruit liqueur
FILLING AND FROSTING
2 gelatine leaves cut into wide strips
200g zero-fat greek yoghurt
300ml whipping cream
60g icing sugar
½ tsp rose extract or to taste
rose petals and pomegranate seeds
- Preheat the oven to 190C/170C fan/ gas 5, butter a swiss roll tin (about 32cm x 23cm) and line the base with baking paper. Whisk the egg whites in a large bowl until risen and fluffy. Reserving a tablespoon of the sugar, whisk the remainder into the egg whites a tablespoon at a time, until you have a glossy meringue mixture.
- Whisk the egg yolks and reserved sugar in a medium bowl for a minute or two until pale and frothy. Fold into the egg whites, then fold in the flour half at a time, and finally the melted butter. Smooth the mixture evenly over the base of the prepared tin using a palette knife.
- Bake for about 10 minutes until set and puffy. The cake will sink level a few minutes out of the oven.
- Lay out a clean tea towel on the worktop and liberally sift over a thin layer of icing sugar, a little larger in area than the sponge. Run a knife around the edge of the sponge and turn it out on top, leaving the paper in place. Carefully roll it up with the tea towel, starting at the short end (and still with the paper in place) so you end up with a short fat roll. Leave to cool for an hour.
- When ready to assemble, make the filling. Place the gelatine in a large bowl, cover with cold water and leave to soak for 5 minutes. Drain, pour over 2 tablespoons of boiling water and stir to dissolve (if necessary you can warm the bowl over a pan of simmering water to help it dissolve). Whisk in the yoghurt a heaped tablespoon at a time. In another large bowl, whisk the cream with the icing sugar and rose extract until it forms firm, fluffy peaks. Fold the yoghurt mixture into the cream in two goes.
- Carefully unroll the sponge with the short side facing you and peel off the baking paper. Drizzle over the liqueur, then spread half the cream to within a centimetre of the edge and roll up again, using the tea towel to help, and lift on to a serving plate, seam downwards. Spread the remaining cream over the top and sides, swirling the surface decoratively. Chill for a couple of hours until set. If wished, decorate with rose petals and a few pomegranate seeds.
- Food styling Clare Lewis
- Styling Sue Radcliffe