Recipe: Vanilla Swiss Roll with Strawberries

Vanilla Swiss Roll with strawberries and Ice cream

After successfully baking the Pandan Swiss Roll, I’ve attempted on different types of Swiss rolls. Another of my favourite is vanilla Swiss roll with strawberries.

Here’s the recipe which has been adapted and modified from this:

Vanilla Swiss Roll with Strawberries (serves 7-8)


Ingredients:

(A)
5                  egg yolks
3 tbsp         caster sugar
2 tbsp         vegetable oil
1 tsp           vanilla essence
1/2 tsp       lemon zest
1/4 cup      double cream
1/2 cup      cake flour

(B)
5                   egg whites
4 tbsp         caster sugar
1/2 tsp       cream of tartar

Filling:
3/4 cup      double cream or whipping cream
3 tbsp         caster sugar
1/2 tsp       vanilla essence
300 g          strawberries

Directions:

1. Pre heat the oven to 160C. Grease a swiss roll tray and line with baking paper.

2. Separate the yolks and white of 5 eggs into 2 different mixing bowl.

Separated egg whites and yolks

3. Prepare (A):

• Add 3 tbsp of caster sugar to the egg yolks and beat well. Add the vegetable oil, vanilla essence, lemon zest and double cream into the mixture. Beat well.
• Add the cake flour slowly and beat until a smooth mixture is formed.

Beaten well after adding cake flour

4. Prepare (B):

• Beat the egg whites with cream of tartar until slightly foamy. While whisking, add the caster sugar gradually. Beat until stiff peaks are formed.

5. Combine (B) into (A):

• Add 1/3 of (B) into (A) and fold gently until smooth and light batter is formed. Fold the remaining of B into A gently without deflating the egg whites.

All ready to be folded together

6. Pour the mixture into the swiss roll tray. Spread the batter evenly and bang the tray a few times to remove air bubbles from the mixture.

7. Bake for 20-22 minutes in the pre heated oven. Check if the cake is ready by poking a toothpick or skewers into the cake. If the toothpick or skewer comes out clean, the swiss roll is ready.
TIP: For a darker brown top layer, bake the cake further for another 1-2 minute before removing from the oven.

8. In the meantime, prepare the filling. Add all the ingredients for the whipped cream and whisk until a thick cream is formed. Cut the strawberries into stripes and tap dry with kitchen towel
TIP: Set the fresh cream aside in the fridge if not used immediately. Make sure the strawberries are completely dry to prevent water from mixing with the fresh cream when assembling.

9. Once removing the swiss roll from the oven, leave it on a rack to cool completely.
TIP: Make sure the swiss roll cools completely. From my experiences, the top brown layer will peel off very easily when the cake is still warm and the heat will cause the fresh cream to become slightly watery.

10. After the swiss roll has completely cooled, line a piece of baking paper on the kitchen top/working area. Invert the swiss roll and remove the baking paper.

11. Spread the fresh cream onto the cake; leaving 2cm from the sides without cream. Arrange the strawberries on the fresh cream.

Arrange strawberries on the fresh cream

12. Using a knife, make 2 slits without cutting through at one of the shorter end of the cake. Hold the cake with both hands and roll up tightly.
TIP: Make sure the end of the swiss roll is bottom facing.

13. Refrigerate for 30 minutes and cut off about 2 cm from each side. Cut the rest into slices to serve.

Ready to be served

The fluffiness of the Swiss roll combined with fresh cream and strawberries is simply heavenly. Best eaten on its own or with a scoop of ice creams and extra strawberries.

ENJOY! :D

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