Few weeks back, we went to a restaurant for Sunday Buffet Lunch where they had a huge spread of sweet dishes apart from the starters and main course menu. They had this beautiful, little, Strawberry Swiss Rolls which were out of the world!!! I kept looking at them, wondering why it never occurred to me that I could enhance a simple Swiss Roll to something as delicious as this…
Swiss roll is a type of sponge cake baked in a very shallow rectangular baking tray, and then usually filled with jam or buttercream, rolled up, and served in circular slices. The origins of the term “Swiss” roll are unclear, since the cake does not have its origins in Switzerland, nor is it widely consumed there. It’s a Central European cake, a traditional German, Hungarian and probably Austrian type of cake. (Info Source: Wikipedia)
I knew I had to try this out. I gave it some thought about what should be included to make it Strawberry Swiss Rolls…
Honestly, to someone who’s never tried this before or are trying there hands in baking…this might look very intimidating…but please trust me on this…its absolutely easy and hardly takes about 30 mins to mix & bake and maybe another 30 mins for the frosting.. In this post, I’ll take you through a step-by-step process which will help while you try this out….
Ingredients for the Swiss Roll: Makes 1 log of sponge cake
1 cup flour,
1 cup powdered sugar,
1 tsp baking powder,
1-1/2 tsp vanilla essence,
2 sheets butter paper
Method for baking the cake:
1.) Pre-heat the oven to 180 degree C for 10 mins.
2.) Sift the flour and baking powder and set aside.
3.) Beat the eggs, vanilla, and sugar until thick in consistency.
4.) Fold in the sifted flour to the wet mixture.
5.) Pour the mixture into the paper lined and greased Swiss Roll tin. I’ve used a baking sheet.
6.) Bake for 10-15 mins or until skewer comes out clean.
Method for rolling the cake:
Steps as per the above pictureStep 1: Take the cake out of the oven.
Step 2: Keep a fresh butter paper on a flat surface and sprinkle granulated sugar over it. Take the hot cake and turn it upside down on this butter paper. Remove the butter paper which was used to line the baking sheet slowly ensuring not to tear the cake.
Step 3: From the width end of the cake start rolling the cake along with the granulated butter paper, away from you. Ensure its tightly done.
Step 4: The rolled cake should look as per the above picture (4). Keep it this way in the refrigerator for 20 mins.
Ingredients for Strawberry Frosting: Makes approximately 2 cups
1-1/2 cup double cream, chilled,
1/2 cup strawberry crush or fresh strawberries, pureed,
3-4 tbsp of powdered sugar, (optional)
Steps as per the above pictureStep 1: Measure out the cream and the strawberry crush in separate containers. In case you are using fresh strawberries, then add add 3-4 tbsp (or more as per taste) of sugar to the pureed strawberries.
Step 2: Whip the cream using an electric beater until soft peaks. Ensure to not over beat as it will turn into butter. Fold in the strawberry crush to the whipped cream very gently.
Step 3: Open the baked roll. Remove the butter paper from the back. Spread dollops of frosting and level it using a palette knife. Roll back the roll into its original shape.
Step 4: Place the rolled log onto a turntable or serving plate. Using the pallette knife, cover the roll with the remaining frosting except the circular ends.
Step 5: Sprinkle coloured sugar threads or anyt other decoratives or sprinklers of your choice. Chill for atleast 1-2 hrs before serving.
Step 6: Cut the rolls into 1/2-inch pieces and serve.
It tasted delicious..and I was very happy with it overall…I didn’t expect the end result, after frosting, would look so good. This is my second attempt at frosting…and I’m glad I’ve kind of got a hold over the palette knife now!!!