“Spring into Summer” Strawberry Sponge Cake

Ingredients

Yield:

1 Dozen

• • white cake sponge (24” x 24” sheet cake)
  • 750g sweetened whipped cream
  • 250g toasted shredded coconut
  • Strawberry sauce, Lemon curd, and icing sugar for the plate

Preparation

Difficulty:

Easy

Time:

30 Minutes30-60

 

1. 1. Spread whipped cream nice and thin just enough to cover the cake (1/8")
   2. Top with thinly sliced strawberries
   3. Roll as tight as possible
   4. Cover with whipped cream (same thin layer as inside the roll)
   5. Roll in toasted coconut
   6. Use parchment paper to tighten the roll and keep the shape
   7. Freeze for a short time to make it easier to slice (15-30 mins)
   8. Slice ends off, wrap well with parchment and saran if not using yet
   9. When ready to serve slice into 1/2" rounds, dust with icing sugar
   10. Make a small dot of strawberry sauce at 7 o'clock on your plate and pull through into a 'swoosh' with a spoon
   11. Fill the inside of the 'swoosh' with lemon curd. Place dusted pieces of cake on top
   12. take 1 tbsp of strawberry sauce and add 1tsp lemon juice 1 tsp water, drizzle on top
   13. Garnish with mind and fresh strawberry rose to the right of the cake slices