Prince Archie is celebrating his fifth birthday today, and what better way to enjoy the occasion than by making the royal’s own specialised cake.
Jamie Oliver created this “good classic English dessert” recipe five years ago when Archie was born to congratulate Prince Harry and Meghan Markle on having their first child.
On Instagram at the time, Jamie wrote: “A massive happy congratulations to the Duke and Duchess of Sussex on the arrival of Archie Harrison Mountbatten-Windsor! To celebrate I’ve created this gorgeous Royal Roulade.
“It’s the timeless classic of strawberries, sponge and fresh vanilla cream, all rolled up into a real showstopper. Perfect for a very special afternoon tea! Big love from all the Olivers.”
This strawberry and cream roulade cake is an “absolute joy to eat” according to the chef, and only takes one hour to make and can serve up to 12 people
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Instructions
How to make the roll-up cake
Line the baking tray with baking paper, then finely slice six strawberries. Arrange the strawberry slides in six evenly spaced rows across the tray.
Place the tray in a cold oven and slowly heat up the oven at 180C (or Gas Mark 4). Keep a close eye on the strawberries and once the oven has heated up remove them from the oven. The strawberries should be slightly dehydrated but still vibrant and red.
Meanwhile, crack the eggs into a mixing bowl, then add the sugar and vanilla extract. Beat the mixture for around five minutes until you have a pale mixture which has tripled in volume.
Grate in the lemon zest into the mixing bowl and then sift and fold in the flour until the mixture is smooth. Pour the mixture over the baked strawberries and smooth out evenly on the baking tray.
Tap the tray on your kitchen surface a few times to get rid of any air bubbles, then bake in the oven for 15 minutes or until the sponge is a light golden colour.
While the sponge cake is baking, line another baking tray with baking paper. Once the sponge is ready, take it out of the oven, turn it out onto the other tray and carefully peel off the original baking paper to reveal a striped strawberry pattern on the sponge.
Place another sheet of baking paper onto the kitchen counter and scatter one tablespoon of caster sugar onto it. Flip the sponge onto the paper so that the strawberries are face down.
Use the baking paper to tightly roll up the sponge and then leave it to cool.
How to make the decorations for the cake
Finely slice the rest of the strawberries, and set a few aside for decoration later. Place the strawberries in a bowl with the jam and elderflower cordial, then give a good mix and set aside for now.
Half the vanilla pod and scrape the seeds into a mixing bowl. Add the cream and mixing sugar and whisk together, then transfer to a large piping bag with a star nozzle. Place the frozen strawberries in a food processor and blitz until they are a powder.
How to put the cake together
Carefully unroll the cooled sponge cake and spread it with the strawberry and elderflower mixture. Pipe in most of the cream into the sponge as well, but reserve a little for decoration.
Gently roll the sponge cake up and transfer to a serving place. Decorate the cake with the remaining cream, strawberries and mint leaves, then sprinkle over the strawberry dust.
Your delicious strawberry and cream roulade cake is now ready to serve.
