Perfect for the “fika” basket that you bring to the gathering round the midsummer pole.
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- Preheat oven to 480°F (250°C). Add parchment paper in a roasting pan. Add another baking paper on a baking tray and sprinkle with sugar.
- Swiss roll: Beat eggs and sugar fluffy. Mix together the flour and baking powder and stir into the batter along with the water. Spread the batter onto the paper in the pan.
- Bake in center of oven for about 5 minutes. Turn the cake on the sugared baking paper. Remove the paper the cake is baked on. It is easy if back of the paper is brushed with cold water. Allow the cake to cool in the roasting pan.
- Filling: Clean and cut the strawberries into slices or chunks. Pour the cream into a bowl and add the vanilla seeds. Whip the cream until stiff and mix with strawberries.
- Spread the mixture over the cake and roll up into a tight roll with the help of baking parchment. Cut the roll into ten slices and pack them with greaseproof paper in between in a jar with lid. Put inrefrigerator till time for packing.
- Whip the cream to garnish and fill it in a disposable piping bag. Rinse the strawberries for garnish and pack them in a jar with a lid. Put inrefrigerator till time for packing.
- On site: Clear strawberries for decoration. Post roller wedges on paper plates. Pipe the cream and decorate with strawberries and flags.