Strawberry & Spice Roll
Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
Grease and line a 15 x 28cm (7 x 11’’) Swiss roll tin with greaseproof paper.
Whisk eggs and sugar together until light and creamy and a spoonful of mixture leaves a trail when lifted with the whisk. Sieve flour and Mixed Spice together and gently fold into the whisked mixture. Fold in the water carefully and pour the mixture into the prepared tin. Cook for 15-20 minutes until well risen and firm to touch.
While still hot, turn the cake onto a sheet of greaseproof paper. Trim the side edges of the cake. Place another sheet of greaseproof paper over the cake and roll the cake up tightly. Leave the cake rolled in the paper until completely cold.
Meanwhile to make the filling, whip the cream until stiff, sieve icing sugar and fold into the cream. Slice the strawberries, reserving a few unsliced for garnish and stir into the cream.
When the cake is cold, unroll and spread the strawberry cream over. Re-roll, and decorate with remaining strawberries. Dust with a little icing sugar before transferring to a serving plate.