Strawberry cheesecake roulade

 

Fresh strawberries are the star attraction in this French-inspired creamy cake.

Ingredients

• Olive oil, to grease
• Plain flour, to dust
• 3 eggs
• 55g (1/4 cup) caster sugar
• 1/4 teaspoon vanilla extract
• 50g (1/3 cup) plain flour, sifted
• Icing sugar, to dust
• 1 x 220g pkt extra light cream cheese
• 2 tablespoons caster sugar, extra
• 1 x 170g ctn low-fat strawberry yoghurt
• 125g strawberries, washed, hulled, finely chopped
• 1 tablespoon water
• 1 1/2 teaspoons gelatine powder
• Strawberries, extra, washed, hulled, halved, to serve

Strawberry sauce

• 125g strawberries, washed, hulled
• 1 teaspoon caster sugar

Method

1. Step 1
   Preheat oven to 200°C. Brush a 25 x 30cm (base measurement) Swiss roll pan with oil to grease. Line base and 2 long sides with non-stick baking paper to reach 2cm above sides. Dust with flour.
2. Step 2
   Use an electric beater to beat the eggs, caster sugar and vanilla in a bowl until the mixture is thick and pale, and a ribbon trail forms when the beater is lifted. Use a metal spoon to fold in the flour. Spoon into the prepared pan. Bake for 8 minutes or until a skewer inserted into the centre comes out clean.
3. Step 3
   Dust a sheet of non-stick baking paper with icing sugar. Turn the cake onto the paper. Remove top sheet from cake. Cool.
4. Step 4
   Use an electric beater to beat the cream cheese and extra caster sugar in a bowl until smooth. Add the yoghurt and beat to combine. Stir in the strawberries.
5. Step 5
   Place the water in a heatproof bowl and sprinkle with gelatine. Place bowl in a saucepan. Add enough boiling water to come halfway up the side of the bowl. Stir until gelatine dissolves. Add to the yoghurt mixture. Stir until well combined.
6. Step 6
   Spread the yoghurt mixture over the cake, leaving a 1cm-wide border on 1 long side. Starting from the opposite long side, and using the paper as a guide, roll up the cake. Wrap in plastic wrap. Place in the fridge for 6 hours or overnight, or until firm.
7. Step 7
   To make the strawberry sauce, place strawberries and sugar in the bowl of a food processor and process until smooth.
8. Step 8
   Place the roulade on a serving platter and top with the extra strawberries. Dust with icing sugar and drizzle over the sauce to serve. (taste.com.au)