Search This Blog

19 Apr 2013

Strawberry and Cream Swiss Roll (草莓奶油瑞士卷)

Recipe [烹飪法] • 19 APRIL 2013
There is something so special about a classic swiss roll. They never go out of style! 
Stawberries and cream swill roll
Serves 4-6
4 eggs
100g caster sugar
100g self-raising flour
For the filling
150ml double cream
25g caster sugar
Seeds from 1 vanilla pod
100g strawberries, thinly sliced, plus extra whole strawberries to garnish (depends on the season if no strawberries I will apply jam instead. I add some chocolate chips on top. 

Line a Swiss roll tin measuring about 25cm x 15cm with non-stick parchment paper, leaving the edges sticking up over the sides. Preheat the oven to 180°C/gas 4. Whisk together the eggs and sugar until pale and creamy and doubled in volume.
Sift the flour and fold into the mixture a little at a time. Pour into the prepared tin, spreading it evenly. Bake in the oven for 10 to 12 minutes until the sponge is just golden and lightly springy to the touch.
Cut a piece of parchment paper slightly bigger than the sponge and dust heavily with caster sugar. Turn the sponge out on to the paper and carefully peel away the lining parchment. Leave to cool, covered with a tea towel.
To make the filling, whisk together the cream, sugar and vanilla seeds until the cream forms fairly firm peaks. Spread over the sponge, leaving a 2cm border to allow for spreading when rolling up.
Lay the sliced strawberries on top, then gently roll up the sponge to form a thick log. Transfer to a serving plate, making sure the seam of the sponge is facing down.
Garnish with the extra strawberries and serve in thick slices. As an alternative to cream and strawberries, you could use good-quality strawberry or raspberry jam with some vanilla buttercream.


Template developed by Confluent Forms LLC; more resources at BlogXpertise