Strawberry Roll (Eggless)

Ingredients:

For the sponge cake

100 grams condensed milk
70 grams plain flour
1/2 teaspoon baking powder
a pinch soda-bi-carbonate
30 ml. melted butter or margarine
1/2 teaspoon vanilla essence
rind of 1 large orange or 1 teaspoon marmalade

To be mixed into a soaking syrup

3/4 cup water
3 tablespoons powdered sugar

To be mixed into a strawberry filling

1/2 cup strawberries, washed, hulled and chopped coarsely
6 tablespoons powdered sugar

For the custard

1 cup milk
2 tablespoons custard powder
1 tablespoon sugar
For the garnish
1/4 cup fresh strawberries
2 tablespoons castor sugar

Method:

For the sponge roll

1. Preheat the oven to 200 degree C (400 degree F).
2. Line a 200 mm. into 300 mm. (8" into 12") Swiss roll tin with grease-proof or waxed paper and set aside.
3. Ina bowl, mix the ingredients with the orange rind and 30 ml. of water and beat well.
4. Spoon the mixture into the prepared Swiss roll tin and smoothen the edges.
5. Bake in the preheated oven for 15 to 20 minutes until the sponge is golden brown and springs back when lightly pressed with the fingertips.

For the custard

1. Dissolve the custard powder in a little cold milk.
2. Boil the rest of the milk with the sugar.
3. Add the custard powder and simmer for a few minutes.
4. Cool and keep aside in the refrigerator.

How to proceed

1. Soak the sponge lightly with the refrigerated soaking syrup.
2. Spread the cold custard on the sponge.
3. Spoon the strawberry filling evenly over the custard.
4. Carefully lift one end of the greaseproof paper and roll up the sponge.
5. Transfer to a serving dish. Arrange the whole strawberries over and around the roll. Sprinkle the castor sugar over it.
6. Serve chilled.