21.11.2013 - Batam. I have plenty of strawberries, so i decided to make strawberry swiss roll, its simple and easy. I use whole strawberry in the filling with whipping cream. i want the whole strawberry effect when cut. You can also cut strawberry into little cubes.
My first and 2nd attempt of baking swiss roll has been easy and either this one. I have no problem at all with the cake baking part. The only thing is that i don't have parchment paper to do the rolling in an appropriate way. So whoever out there has the same problem and now reading this blog, you are not along! :) hehe.. But don't worry. I have found a way! I have did my job! my experiment with the 1st and 2nd attempt of using aluminium foil and failed to keep the beautiful brown skin on the cake.
On my 3rd attempt, this time I managed to keep the skin on the cake!! Yeah!! When the cake was out from the oven, immediately line cling wrap on the skin side, then follow with aluminium foil. As cling wrap is very soft, so i used aluminium foil as a supporting material to roll up the cake. So far so good. My beautiful lovely brown skin nicely stick on the cake! im so happy!
Ingredients:
3 eggs, @ room temperature
65g / 1/3cup granulated sugar
80g / 2/3 cup all purpose flour / cake flour
20g unsalted butter, melted
2~3 drops vanilla extract
1tsp baking powder
Filling:-
Chocolate Whipping Cream for filling - 1 cup whipping cream, 2tbsp confectioner's sugar, Beat till stiff peak.
Fresh Strawberries
Method:
Melt butter set aside and in a clean bowl, sift flour & baking powder set aside.
Line a 22 x 22cm tray with parchment paper, set aside. Pre-heat oven to 180c. I used kitchen towel as i do not have parchment paper, absolutely no problem with my cake and the baking process.
With hand mixer, whisk eggs and sugar on high speed until batter double volume in ribbon stage (the batter should leave a ribbon-like texture when the beater is lifted up). In low speed whisk for a min to reduce big air bubbles in the batter.
Add in sifted flour into batter in 3 batch. with a spatula, gently fold in the flour mix well and lastly add the melted butter and vanilla extract, fold in with spatula until well combined.
Transfer batter into the tray. Spread and smooth batter and tap a few times to release air bubbles.
Bake in the middle rack/ center rack, for 25 mins till golden brown (Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling)
Bake until the surface turns golden browned or until a skewer inserted in the centre comes out clean.
Remove tray from oven. Give a few tap again on the table. Sponge cake should be easily removed from the tray from the tin.
As i dont have parchment paper ( to prevent the beautiful brown skin from removing ) Skin side up, place a cling wrap on top and follow by an aluminium foil on top. Get a flat plate to turn the cake skin side down. and remove the paper on the cake. Let it cool for 30mins.
cutting slits along the length of the sponge layer will help to prevent cracks when rolling. Spread a layer of whipping cream on the cake and line strawberries just about the edge, hold firmly and roll up. Place the rolled cake seam side down.
Refrigerate for an hour and served chill.
My first and 2nd attempt of baking swiss roll has been easy and either this one. I have no problem at all with the cake baking part. The only thing is that i don't have parchment paper to do the rolling in an appropriate way. So whoever out there has the same problem and now reading this blog, you are not along! :) hehe.. But don't worry. I have found a way! I have did my job! my experiment with the 1st and 2nd attempt of using aluminium foil and failed to keep the beautiful brown skin on the cake.
On my 3rd attempt, this time I managed to keep the skin on the cake!! Yeah!! When the cake was out from the oven, immediately line cling wrap on the skin side, then follow with aluminium foil. As cling wrap is very soft, so i used aluminium foil as a supporting material to roll up the cake. So far so good. My beautiful lovely brown skin nicely stick on the cake! im so happy!
Ingredients:
3 eggs, @ room temperature
65g / 1/3cup granulated sugar
80g / 2/3 cup all purpose flour / cake flour
20g unsalted butter, melted
2~3 drops vanilla extract
1tsp baking powder
Filling:-
Chocolate Whipping Cream for filling - 1 cup whipping cream, 2tbsp confectioner's sugar, Beat till stiff peak.
Fresh Strawberries
Method:
Melt butter set aside and in a clean bowl, sift flour & baking powder set aside.
Line a 22 x 22cm tray with parchment paper, set aside. Pre-heat oven to 180c. I used kitchen towel as i do not have parchment paper, absolutely no problem with my cake and the baking process.
With hand mixer, whisk eggs and sugar on high speed until batter double volume in ribbon stage (the batter should leave a ribbon-like texture when the beater is lifted up). In low speed whisk for a min to reduce big air bubbles in the batter.
Add in sifted flour into batter in 3 batch. with a spatula, gently fold in the flour mix well and lastly add the melted butter and vanilla extract, fold in with spatula until well combined.
Transfer batter into the tray. Spread and smooth batter and tap a few times to release air bubbles.
Bake in the middle rack/ center rack, for 25 mins till golden brown (Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling)
Bake until the surface turns golden browned or until a skewer inserted in the centre comes out clean.
Remove tray from oven. Give a few tap again on the table. Sponge cake should be easily removed from the tray from the tin.
As i dont have parchment paper ( to prevent the beautiful brown skin from removing ) Skin side up, place a cling wrap on top and follow by an aluminium foil on top. Get a flat plate to turn the cake skin side down. and remove the paper on the cake. Let it cool for 30mins.
cutting slits along the length of the sponge layer will help to prevent cracks when rolling. Spread a layer of whipping cream on the cake and line strawberries just about the edge, hold firmly and roll up. Place the rolled cake seam side down.
Refrigerate for an hour and served chill.
When the cake was out from the oven, immediately line cling wrap on the skin side
then follow with aluminium foil. As cling wrap is very soft, so i used aluminium foil as a supporting material to roll up the cake.
Turn the cake skin side down, remove paper
After paper remove, the cake will remain this position to cool for 30mins
Clean and cut strawberries and beat whipping cream till peak, set aside
After 30 mins cooling, apply whipping cream on top
Line the strawberries almost near to the edge
Gently roll up with the support of aluminium foil
Foil the aluminium on the cake and let it set in the refrigerator for few hours
After few hours, cling wrap can be removed, remove it slowly so as it won't damage the brown skin and it is ready to cut and eat!
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