My first really summery cake recipe for this year is my Pimm's roulade. Spring is in the air and it's the perfect time to start with the summer bakes! I adore Pimm's and use strawberries, cucumber and mint with everything I can. This easy Pimm's cake looks so fancy but is simple and fun to make at home.
Add the eggs and sugar to a heatproof bowl and place over simmering water making sure the bowl doesn’t touch the water.
Whisk until the sugar has dissolved and the mix is warm.
Remove from the heat and using an electric whisk, whisk on high for for 5 minutes and then reduce to a low speed for 3 minutes until the mixture has tripled in size.
Sieve the flour into a bowl and then gently fold into the egg and butter mix.
Melt the butter and add a spoonful of the egg mix to it and stir before folding it back into the egg/butter/flour mix.
Spoon into the roulade tin and bake for for 15 minutes.
When the roulade has cooked, remove from the oven, cover with a slightly damp tea towel. This will help it stay soft and easy to roll.
While it’s baking cut up a few strawberries (4-8), a quarter of a cucumber and a few mint leaves and mix together with the Pimm’s.
Once the roulade has cooled turn out on to a piece of greaseproof paper. This will help you to roll it.
Spread a layer of jam on the roulade.
Whisk up the double cream until it’s thick and holds it’s peaks. Spread a layer on top of the jam.
Add the Pimm’s soaked strawberries, cucumber and mint mix. Save the Pimm’s for later.
Using the greaseproof paper for grip start rolling.
Using the left over Pimm’s drizzle it over the roulade.
Add the remaining cream to the cake and stud with more strawberries, cucumber and mint.
Enjoy it straight away. If you do have any left over store in the fridge in an air tight container.
Video
Notes
If you don't have Pimm's you can use any summer cup or even Sipsmith's London Cup.