Hi, I am Clara. Today, I’m gonna show you how to make strawberry swiss roll cake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Strawberry Swiss Roll Cake Recipe
Strawberry Swiss Roll Cake is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Strawberry Swiss Roll Cake is something which I’ve loved my whole life.
To be with this recipe, we have to prepare a few components. 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:
- Make ready 🍰 Cake
- Get 4 egg yolks (about 75 g)
- Take 35 g granulated white sugar, for yolks
- Make ready 1 tsp vanilla extract
- Take 40 ml (2 tbsp+2 tsp) whole milk
- Take 40 ml (2 tbsp+2 tsp) vegetable oil
- Get 72 g cake flour, sifted
- Make ready 1/4 tsp salt
- Get 4 egg whites (about 145 g)
- Prepare 56 g granulated white sugar, for egg whites
- Make ready 🍓 Filling
- Get 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’s going to wrap this up for this special dish strawberry swiss roll cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
