Fresh, Serving Recipe Strawberry Swiss Roll Cake Delicious Simple

Home recipe ultimate Strawberry Swiss Roll Cake easy, fast, practical. This is a delicate refreshing cake perfect for warm days of spring and summer. A vanilla sponge cake is filled with fresh homemade strawberry jam and vanilla flavored cream cheese frosting, served with fresh strawberries, such a wonderful dessert to prepare for your family and. Strawberry Swiss Roll - a delicate refreshing cake perfect for warm days of spring and summer. It is very easy to prepare and looks totally impressive not. Strawberry Swiss Roll Cake recipe is easy to make.

A spongy, fluffy cake filled with quick, homemade strawberry jam. Perfect for picnics and Strawberry Swiss Roll Cake. Gosh, never ever have I craved strawberry desserts more than I crave them now that I'm pregnant.

14 ingredients, 16 steps, cooking Strawberry Swiss Roll Cake

Hi every body, now you can cook recipe Strawberry Swiss Roll Cake with 14 ingredients and 16 steps. Next this is how to cook, please read carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 14 ingredients and 16 stages of easy cooking Strawberry Swiss Roll Cake.

Ingredients all Strawberry Swiss Roll Cake

1. It’s : 🍰 Cake.
2. You need 4 : egg yolks (about 75 g).
3. It’s 35 g : granulated white sugar, for yolks.
4. It’s 1 tsp : vanilla extract.
5. Prepare 40 ml : (2 tbsp+2 tsp) whole milk.
6. It’s 40 ml : (2 tbsp+2 tsp) vegetable oil.
7. Prepare 72 g : cake flour, sifted.
8. It’s 1/4 tsp : salt.
9. You need 4 : egg whites (about 145 g).
10. It’s 56 g : granulated white sugar, for egg whites.
11. You need : 🍓 Filling.
12. You need 9 : fresh strawberries, stems removed.
13. Prepare 180 ml : heavy whipping cream.
14. Prepare 1/2 tbsp : granulated white sugar, adjust to taste. Strawberry Swiss Roll Cake is a light and refreshing cake that's perfect for summer!A fluffy cake roll that is easier to make than you think and tastes so Tips and Tricks for making this Strawberry Swiss Roll Cake.You can bake the cake roll one day in advance and store it (with the towel) tightly.Roll into strawberry season with this gorgeous strawberry cake roll: a delicate almond sponge cake decorated with a cute strawberry design and filled with strawberry whipped cream. If all composition Strawberry Swiss Roll Cake it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Process Cooking Strawberry Swiss Roll Cake

1. Line the baking tray with parchment paper hanging out the sides. I used 9.5"x 14.5" (24cm x 37cm) baking tray.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. At this point, preheat oven to 350°F / 180°C.
   
6. Add 1/3 of the meringue into the yolk mixture. Mix with a whisk until combined.
   
7. 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.
   
8. Pour the batter into prepared tray. Spread it evenly with a scraper. Then tap two times onto the counter to release little air bubbles.
   
9. Bake for about 20 minutes. Meanwhile, wash the strawberries and remove their stems. Wipe dry and set aside in the fridge.
   
10. 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.
    
11. In a big bowl, beat heavy cream and sugar until stiff peak.
    
12. 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.
    
13. Spread the leftover whipped cream against the strawberries. Then holding the bottom paper, roll the cake over. Tuck as needed to tighten the rolling.
    
14. Wrap it with the paper and store in the fridge for 30 minutes to an hour.
    
15. 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.
    
16. Https://youtu.be/0iuJDAFlPno
    
17. Finish and Enjoy.

The Japanese are really on to something with these patterned cake rolls..In a bowl, mix the cream cheese, remaining sugar, and vanilla.Place the cake on the counter and unroll.This strawberry Swiss roll cake, an almond chiffon cake filled with fresh strawberries and a mascarpone, white chocolate, and whipped cream mixture is light, not too sweet, and perfect for a tea time snack or dessert.This is my first time attempting a cake roll!

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