Strawberry Swiss Roll Cake
Strawberry Swiss Roll Cake

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, strawberry swiss roll cake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Strawberry Swiss Roll Cake is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Strawberry Swiss Roll Cake is something which I’ve loved my whole life. They’re fine and they look fantastic.

Strawberry Swiss Roll Cake is so airy and light! A perfect cake to impress your guests but easier to make than it might look. This fluffy and creamy Cake Roll is made with a sponge cake that only has a few ingredients and uses whole eggs instead of only egg whites and the strawberry filling is super easy to make and tastes so delicious and flavorful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook strawberry swiss roll cake using 14 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Strawberry Swiss Roll Cake:
  1. Get 🍰 Cake
  2. Prepare 4 egg yolks (about 75 g)
  3. Make ready 35 g granulated white sugar, for yolks
  4. Take 1 tsp vanilla extract
  5. Get 40 ml (2 tbsp+2 tsp) whole milk
  6. Take 40 ml (2 tbsp+2 tsp) vegetable oil
  7. Take 72 g cake flour, sifted
  8. Get 1/4 tsp salt
  9. Make ready 4 egg whites (about 145 g)
  10. Make ready 56 g granulated white sugar, for egg whites
  11. Prepare 🍓 Filling
  12. Prepare 9 fresh strawberries, stems removed
  13. Get 180 ml heavy whipping cream
  14. Take 1/2 tbsp granulated white sugar, adjust to taste

Pipe the cream onto the strawberry Swiss roll. Then roll up the cake with the towel. You roll while the cake is fresh out of the oven. The towel gets rolled right with the cake to keep the cake from sticking to itself.

Instructions to make Strawberry Swiss Roll Cake:
  1. Line the baking tray with parchment paper hanging out the sides. I used 9.5"x 14.5" (24cm x 37cm) baking tray.
  2. Separate egg whites from yolks into different bowls. Wipe the bowl for egg whites with white vinegar to get rid of grease and residue. Egg whites containing broken yolk will also not beat properly.
  3. Add sugar into the bowl of yolks and mix using a hand whisk. Add in vanilla, milk, and oil. Mix again. Then mix in sifted flour and salt until combined. Set aside.
  4. Using a mixer, beat egg white until foamy. Once the bubbles become small and tightened, gradually add sugar with the mixer running. Beat until stiff peak.
  5. At this point, preheat oven to 350°F / 180°C.
  6. Add 1/3 of the meringue into the yolk mixture. Mix with a whisk until combined.
  7. Pour the yolk mixture into the leftover meringue. Switching to a silicone spatula, quickly but gently fold the mixture to combine. To preserve the airiness of this cake, do not overmix it.
  8. Pour the batter into prepared tray. Spread it evenly with a scraper. Then tap two times onto the counter to release little air bubbles.
  9. Bake for about 20 minutes. Meanwhile, wash the strawberries and remove their stems. Wipe dry and set aside in the fridge.
  10. As soon as the cake comes out of the oven, remove it from the pan onto a counter or cooling rack. Peel off the paper around the edges. Let it cool to room temperature.
  11. In a big bowl, beat heavy cream and sugar until stiff peak.
  12. Cover the cake with a parchment paper, then flip it over. Carefully peel off the bottom paper. Spread a thin layer of whipped cream, then line the strawberries horizontally.
  13. Spread the leftover whipped cream against the strawberries. Then holding the bottom paper, roll the cake over. Tuck as needed to tighten the rolling.
  14. Wrap it with the paper and store in the fridge for 30 minutes to an hour.
  15. Unwrap the cake. For a nice clean cut, dip the knife into hot water and wipe it dry. Then trim off the edge and slice the cake. Heat and wipe the knife before every cut.
  16. Https://youtu.be/0iuJDAFlPno

Once the cake is fully cooled, you can gently unroll, remove the towel and the cake will easily roll right back up again. Unroll the cake and spread the jam all over the cake ½-inch from the edges. Apply the filling evenly over the jam. Roll the cake back up and place seam side down on a platter. (Some of the filling will gush out while rolling. Just discard whatever comes out.) Cover with plastic wrap and place in the fridge for at least an hour before serving.

So that’s going to wrap this up for this special food strawberry swiss roll cake recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!