2/3 cup superfine sugar
1 scant cup all-purpose flour
1 tbsp. hot water
3/4 cup mascarpone cheese
1 tsp. almond extract
1 1/2 cups small strawberries
1 tbsp. silvered almonds, toasted
1 tsp. confectioners sugar
Line a 14 x 10-inch jelly roll pan with parchment paper.
Place eggs in a heatproof bowl with the superfine sugar. Place bowl over a pan of hot water and whisk until pale and thick.
Remove bowl from pan. Sift flour and fold into eggs along with the hot water.
Pour mixture into jelly roll pan and bake in a preheated oven at 425 degrees F/220 degrees C for 8-10 minutes until golden and set.
Turn out the cake on to another sheet of parchment paper. Peel off the lining paper and roll up the cake tightly in the paper. Wrap in a dish cloth and let cool.
Mix together the mascarpone and almond extract. Slice the strawberries, reserving a few for decoration. Chill until required.
Unroll the cake. Spread the mascarpone mixture over the surface and sprinkle with the strawberries.
Roll cake back up and place on serving plate. Sprinkle with almonds and dust with confectioners sugar. Garnish with reserved strawberries and serve.
Makes 8 servings.
Source: 1000 Vegetarian Recipes from Around the World
Submitted By: miaplacidus
Date: May 20, 2006