Monday, December 1, 2008

Strawberry Swiss Roll

Strawberries and cream, one of my kids favorite (mine too). So today I decided to make a strawberry cream filled Swiss Roll cake. It's going be a good practice for me too for making a Christmas log cake in a coming party. :)
Ingredients For Sponge Cake:
3 large eggs (about 200g )
100 grams of caster sugar
60 grams of Superfine Cake Flour
40 grams butter
40 ml fresh milk

  • In a heat proof bowl, place butter and milk and microwave for 40 to 50 secs until butter melts. Cool it before use.
  • Preheat oven to 180°C. Butter a baking tray of 8 by 10 inches and at least 1 inch in height. Then line it with parchment paper and butter it again.
  • In another big mixing bowl, place eggs and sugar and beat on high speed until mixture thickens and more then triple it's original volume. Mixture must be thick enough to form ribbons.
  • Sieve the cake flour into the egg mixture and fold in gently to prevent deflating the air bubbles.
  • Add the cooled butter and milk into the flour mixture, again gently until blended.
  • Pour the batter into the prepared baking tray and place in oven to bake for 12-14minutes. The surface will be golden brown.
Ingredients For Cream Filling:
125 ml of whipping cream
1/2 tsp vanilla essence
20g confectioner's sugar
6 to 8 fresh strawberries, cut into 1 cm cubes

  • Placing sugar and whipping cream in a big mixing bowl and beat mixture until thickens and more then double it's volume.
  • Add vanilla essence and beat for another minute.
  • Place in refrigerator until when use.
  • Place the cooled sponge cake on table with parchment paper below.
  • Spread whipped cream on the surface leaving 1 inch at the end.
  • Scatter the cubed strawberries on top of the cream, as shown below:
  • Using the parchment paper below, start rolling the cake until it reaches the other end with no whipped cream. Some cream might ooze out, that's okay.
  • Place the Swiss Roll into the refrigerator for 30 minutes to let the cream set before slicing.
Best eaten within 2 days. Enjoy!


Passionate About Baking said...

Nicely rolled swiss rolls. No "spillovers"! I always get spillovers when I rolled my swiss rolls! :p

Honey Bee Sweets said...

Actually some of the cream did ooze out! But I just scrap it away, no harm done, heehee.

Kitchen Corner said...

This is a simple and nice product! I think strawberry swissroll would be very refreshing.

Honey Bee Sweets said...

Thanks KC, but I will definitely try making a log cake for Xmas this year...will try to decorate it this time. :)