5 Medium Eggs
1/2 tsp Baking Powder
1 tsp Vanilla Extract
100g Fresh Strawberries
200g Extra Thick Double Cream (or use a whisk to make whipped cream using 200g Double Cream)
100g Soft Cream Cheese
Truvia / Natvia / Pure Via Sweetener to taste (we used 15g)
Strawberry Cream Filling
Preheat the oven to 170°C.
Whisk the eggs, sweetener and vanilla extract together.
Add the Panda Flour and baking powder and whisk until fully combined.
Pour the mix into a baking tray - it needs to be fairly thin. We use a 25cm x 30cm silicone tray (click here for the one we use). If you’re not using a silicone tray, line it with siliconised greaseproof baking paper (we use this).
Bake for 10 minutes- ensure you don't over-bake it. It should be firm but not too golden.
The cake needs to be rolled whilst it's still hot. Turn the baking tray over on a flat surface to remove the cake. Pick up one of the short sides and start to roll it. Once rolled, place it in the fridge / freezer to fully cool whilst you make the filling. Wrap it in a tea towel if it starts to unravel.
Finely chop the strawberries and add them to a mixing bowl with the rest of the filling ingredients. If you have double cream, whisk this first (either by hand or with an electric whisk) until it forms soft peaks.
Taste the mix and add sweetener if needed.
Once the cake is cool, carefully unroll it and spread the cream evenly, leaving space at the edges.
Roll the cake back up and place it on a plate. Use any leftover filling to serve on the side. Enjoy!