Strawberry roulade

Strawberry roulade

Serves 8

3 pts per serving

3 large eggs
115g/4oz caster sugar
115g/4oz plain flour
1 tbsp hot water
FILLING
200ml/7fl oz low-fat natural fromage frais
1 tsp almond essence
225g/8oz small strawberries
15g/1.5oz toasted flaked almonds
1 tsp icing sugar

Preheat the oven to 220C/gas mark 7.Line a 35 x 25cm/14 x 10 inch Swiss roll tin with baking parchment.Place the eggs in a bowl with the caster sugar.Place the bowl over a pan of hot water and whisk until pale and thick.
Remove the bowl from the pan.Sift in the flour and fold into the eggs with the hot water.Pour the mixture into the tin and bake for 8-10 mins until golden and set.
Transfer the cake to a sheet of parchment.Peel off the lining paper and roll up the sponge along with the parchment.Wrap in a tea towel and let it cool.
To make the filling, mix together the fromage frais and almond essence.Reserving a few strawberries for decoration, wash, hull and slice the rest.Leave the filling mixture to chill until ready to assemble.
Unroll the sponge, spread the fromage frais mixture over the sponge and sprinkle with the strawberries.Roll the sponge up again.Sprinkle with the almonds and lightly dust with icing suagr.Decorate with the reserved strawberries.