Vanilla Swiss Roll with fresh strawberries
Vanilla Swiss Roll
Course: DessertDifficulty: DifficultServings
8
servingsPrep time
30
minutesCooking time
15
minutesTotal time
45
minutesIngredients
- Sponge
60gm (½ cup minus 1 tbsp) all-purpose flour
7gm (1 tbsp) cornflour
3 eggs (separated, room temp)
30gm (2 tbsp) + 30gm (2 tbsp) white sugar
30ml (2 tbsp) oil
30ml (2 tbsp) milk
½ tsp vanilla extract
¼ tsp vinegar
- Cream filling
½ cup (125 ml) thickened cream
7gm (1 tbsp) icing sugar
¼ tsp vanilla extract
- Decoration
¼ cup sugar
¼ cup finely chopped strawberries
sliced strawberries to decorate
Directions
- Preheat the oven to 190C. Line a 9 x 13-inch baking pan with baking paper.
- Sift the flour and cornflour together.
- Separate the eggs (yolks and whites in separate bowls).
- In a large bowl use a handheld electric beater to whisk the egg yolks and 30 gm of sugar together (about 1 min). Add oil, milk, and ½ tsp vanilla. Beat until combined (another 30 seconds). Add in the flour mix and mix for 15 seconds. Set aside.
- In a separate bowl (and clean whisks), beat the egg whites until frothy. Slowly add the vinegar and remaining 30gm sugar, and continue whisking on high speed until soft peaks form.
- Add a third of the egg whites into the egg yolk mixture and, using a silicon spatula, gently fold the whites in. Repeat this with the remaining whites (a third at a time) until the batter is well combined. Make sure to not overmix or the batter will deflate.
- Gently pour the batter into the lined baking pan. Use the spatula to gently smooth the top (don’t press it).
- Bake for 14-15 minutes, until golden on top. Do not open the oven while it’s baking. When it’s ready, the cake will spring back when gently poked.
- While the cake is baking, lay a tea towel on a dry countertop and sprinkle 1/4 cup sugar into an evenly layered rectangle (roughly the size of the cake).
- When ready, take the cake out of the oven and immediately invert it onto the tea towel. Peel off the baking paper. Position the cake so that the narrow end is facing you. Use a knife to score a fairly deep line along the bottom about 1″ from the edge. Be careful not to cut all the way through to the bottom (you want the piece to remain attached to the cake). While the cake is still hot, fold over the scored line to start rolling the cake with the towel. Set aside to cool at room temperature.
- In a large bowl whip the cream, icing sugar, and ¼ tsp vanilla until fluffy and doubles in quantity. Stir in finely chopped strawberries.
- Unroll the cooled cake carefully and spread an even layer of the cream on it. Roll it back up, wrap it in cling film, and chill in the fridge for 3 hours.
- Dust with icing sugar and top with fresh strawberries.
Notes
- The eggs and milk should be at room temperature.
- Use white sugar.
- It’s preferable to measure ingredients by weight rather than cups for precision. However, if you don’t have a weighing scale, the recipe includes cups/tbsp measurements too.
- The thickened cream should be chilled before you start to whip it.
- Work quickly — have all the ingredients ready and measured out before you start. You don’t want to take too many long breaks between steps or the batter will deflate.
- Be gentle and don’t overmix — use a silicon spatula to gently fold the batter until just combined. Overmixing can cause the eggs to deflate, making your cake dense instead of soft and fluffy.
- Don’t overbake — or the cake will crack while rolling
- Use the right size pan — I use a 9 x 13 inch (22 x 33 cm) pan. If you use a bigger or smaller pan it would effect the thickness of the cake and make it harder to roll.
