Hello, I am Kate. Today, I’m gonna show you how to make strawberry swiss roll cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Strawberry Swiss Roll Cake Recipe
Strawberry Swiss Roll Cake is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Strawberry Swiss Roll Cake is something that I have loved my entire life.
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 can achieve that.
The ingredients needed to make Strawberry Swiss Roll Cake:
- Get 🍰 Cake
- Get 4 egg yolks (about 75 g)
- Prepare 35 g granulated white sugar, for yolks
- Prepare 1 tsp vanilla extract
- Prepare 40 ml (2 tbsp+2 tsp) whole milk
- Prepare 40 ml (2 tbsp+2 tsp) vegetable oil
- Prepare 72 g cake flour, sifted
- Prepare 1/4 tsp salt
- Prepare 4 egg whites (about 145 g)
- Get 56 g granulated white sugar, for egg whites
- Make ready 🍓 Filling
- Prepare 9 fresh strawberries, stems removed
- Take 180 ml heavy whipping cream
- Take 1/2 tbsp granulated white sugar, adjust to taste
Steps to make Strawberry Swiss Roll Cake:
- Line the baking tray with parchment paper hang out the sides. I used 9.5"x 14.5" (24cm x 37cm) baking tray.
- 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.
- 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.
- 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.
- At this point, preheat oven to 350°F / 180°C.
- Add 1/3 of the meringue into the yolk mixture. Mix with a whisk until combined.
- 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.
- Pour the batter into prepared tray. Spread it evenly with a scraper. Then tap two times onto the counter to release little air bubbles.
- Bake for about 20 minutes. Meanwhile, wash the strawberries and remove their stems. Wipe dry and set aside in the fridge.
- 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.
- In a big bowl, beat heavy cream and sugar until stiff peak.
- 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.
- Spread the leftover whipped cream against the strawberries. Then holding the bottom paper, roll the cake over. Tuck as needed to tighten the rolling.
- Wrap it with the paper and store in the fridge for 30 minutes to an hour.
- 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.
- Https://youtu.be/0iuJDAFlPno
So that is going to wrap this up for this exceptional dish strawberry swiss roll cake recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
