Hello, I am Joana. Today, I’m gonna show you how to make fluffy strawberry cream swiss roll recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Fluffy Strawberry Cream Swiss Roll Recipe
Fluffy Strawberry Cream Swiss Roll is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Fluffy Strawberry Cream Swiss Roll is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook fluffy strawberry cream swiss roll using 9 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Fluffy Strawberry Cream Swiss Roll:
- Prepare For the sponge cake layer:
- Take 60 grams Cake flour
- Prepare 20 grams Cornstarch
- Make ready 4 Eggs
- Make ready 70 grams Sugar
- Take Strawberry Cream (Recipe ID: 1667373):
- Get 1/2 packages Strawberries
- Prepare 200 ml Heavy cream
- Prepare 30 grams Sugar
Steps to make Fluffy Strawberry Cream Swiss Roll:
- Beat the egg whites to whip up a meringue.
- Add the sugar and egg yolks to another bowl and place it over a bowl of hot water. After the sugar melts, add the sifted cake flour and cornstarch and mix slowly to combine.
- Add the meringue from Step 1 to the mixture from Step 2 in 3 batches. Mix, being careful not to break the bubbles in the batter.
- Line a baking sheet with parchment paper and pour in the batter from Step 3. Drop the pan onto the counter to release air bubbles. Bake for about 10 minutes in an oven preheated to 180℃.
- When done baking and while the cake still hot, cover tightly with plastic wrap. (When it cools, slowly take off the plastic wrap to remove the browned color from the surface.)
- Add the strawberries to a food processor and process until it becomes a liquid.
- Add the heavy cream and sugar and beat until soft peaks form. Add the strawberries from Step 6 and beat again.
- When the strawberries are mixed in, the strawberry cream is done.
- Place the sponge cake on the baking sheet and spread the cream from Step 8 evenly over the cake. Mound some extra cream on the end of the cake closest to you.
- Starting from the edge closest to you, gently roll up the cake. Wrap in plastic wrap and refrigerate.
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