Saturday, April 20, 2013

Strawberry Swiss Roll

I wanted to do a Strawberry Swiss Roll using 孟老师's recipe. I am a strawberry lover. Anything that has strawberry won't go wrong! I used to have strawberry as my breakfast every morning - this is how crazy I am to my lovely & kissable strawberry! :)

I wanted to buy the recipe book of  孟老师 to start making my favourite Swiss Roll but I was too busy to go searching for this book. A quick and easy way to find the recipe is always "G.O.O.G.L.E". I found 孟老师's recipe for the strawberry Swiss Roll  from Eileen's diary.

The Strawberry Swiss Roll was tasted so light and nice. It was not too sweet. The sponge cake is super moist. The sourness of the strawberry has compliment the sweetness of the whipped cream and sponge cake. Overall, my colleagues love it! :)

Here is the recipe, give it a try! You won't regret! The original recipe was in Chinese and I've translated it and adapted it to my own version in English.

Strawberry Swiss Roll
(recipe source adapted from Eileen's diary)

* make one 11" x 14" (28cm x 36cm) Swiss Roll

35g unsalted butter
100g egg yolks (around 5)
25g caster sugar
55g cake flour

160g egg whites (around 4)
75g caster sugar

180g whipped cream
20g caster sugar
Some fresh strawberries

To make Swiss Roll sponge
1. Whisk egg yolks and sugar over a pot of hot water till thicken and pale in color.

2. Add green tea powder into egg yolk mixture, stir well and set aside.

3. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.

4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.

5. Gently fold the sifted flour (in 3 batches) into the batter. Take some batter and add into melted butter to incorporate and add back to the remaining batter and mix well.

6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.

7. Bake in preheated oven at 180C for around 13mins.

8. When cake is done, remove from pan and place on a wire rack to cool.

To make Whipped cream
1. Beat whipped cream and sugar till stiff peaks form, chill in the fridge for later use.

To assemble Swiss Roll
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.

2. Slowly peel off the attached baking/parchment paper from the cake.

3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.

4. Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling.

5. Make two slits across the breadth of the cake at the side nearest to you with a knife.

6. Spread evenly a layer of whipped cream over the entire sponge and followed by a layer of strawberries.

7. With the shorter side/breadth facing you, roll the cake up tightly to form a Swiss Roll. Wrap with cling wrap and chill in the fridge to allow the Swiss Roll to set. Slice to serve.

No comments:

Post a Comment