Recipe by Jane Tan from Naked Cakes

Serves 6


For the Swiss roll:
225g or four large eggs, whisked
55ml water
12g sponge gel (available at baking supplies chain Phoon Huat)
50g sugar
40g flour, sifted
20g corn flour, sifted
3g baking powder
10 strawberries, sliced

For the cream:
200g topping cream (available at Phoon Huat)
1 to 2 drops red food colouring
For the caramel sauce
100g sugar
80g cream


For the Swiss roll:
1 Preheat the oven to 190 deg C.
2 Place eggs, water, sponge gel, sugar, flour, corn flour and baking powder in an electric mixer and mix on high speed until they form a creamy batter.
3 Line a 32x26cm baking tray with baking paper. Pour the batter onto the tray and spread it out evenly with a spatula.
4 Bake the cake for 10 to 14 minutes, until the top is lightly browned.
5 Remove the cake from the tray and peel off the baking bpaper. Leave to cool to room temperature.

For the cream:
1 Whip the cream until firm.
2 Scoop out half of the whipped cream and mix in the food colouring to get a pink hue.
3 Leave both portions of whipped cream in the fridge until ready to use.

For the caramel sauce:
1 In a small pot, melt the sugar over a low fire until it turns light brown.
2 Remove from heat and stir in the cream. Strain the caramel to get a smooth sauce. Leave to cool in the fridge until ready to use.

To assemble the cake:
1 Lay the cooled cake on a large sheet of baking paper. With a small spatula, spread the whipped cream over the cake.
2 On half of the cake, place the sliced strawberries in rows.
3 Using the baking paper, gently lift the cake on the side with the strawberries and roll the cake over.
4 Wrap the rolled cake tightly in clingwrap and leave to set in the fridge for 1 hour.
5 When ready to serve, remove from the fridge and spread the pink cream over the top with a spatula.
6 Slice the cake and drizzle the caramel sauce over. Garnish with more strawberries and serve.

This article was originally published in Sunday Life!, 11th January 2015.