Tuesday, July 22, 2014

Strawberry Swiss Roll



I've had my fair share of Swiss roll failures.  I can count on my one hand the number of Swiss rolls I've had made so far.  I tended to avoid making Swiss rolls out of fear of failure.  The technique in rolling a perfect Swiss roll intimidates me.   I loved Swiss rolls and I can only admired the beautiful and perfect Swiss rolls some of  my fellow bloggers like Joceline LynEileen LeeSoniaAnn Low - just to name a few - shared. 

I saw a quote that said "Thinking will not overcome fear, but action will".  So yesterday, I plucked up my courage to give it another go since I have a tub of fresh cream sitting in my fridge unopened for more than a week.  And I have a big punnet of strawberries too.  

VERDICT:  My sponge turned out quite beautiful -  light and airy.  However,  I failed miserably when rolling the sponge.  Part of the smooth and nice surface of the sponge peeled off.  As I didn't spread the cream evenly, my roll turned out one end fatter than the other. FAILED!

I wasn't discouraged because my son said the Swiss roll tastes good.  The next morning, I decided to make another one.  Didn't they say 'Practice makes Perfect'?  

Anyway, here is  my second Strawberry Swiss Roll.  

VERDICT:  Far from perfect ... but I think good enough to post, agree?  


Adapted from  Joceline Lyn's Chocolate Strawberry Swiss Roll.

Ingredients:  

(A)
3 egg yolks (57g), room temperature
10g caster sugar
1/4 tsp salt
1 tsp vanilla extract
20g oil
60g milk
50g plain flour
5g corn flour

(B)
3 egg whites (109g), room temperature
40g caster sugar


Filling: (Beat thickened cream and icing sugar together until light and fluffy)
95g thickened cream
10g icing sugar

7 strawberries, cut into halves


  • Preheat oven to 160°C.  Brush a 22 x 32 cm Swiss roll pan with melted butter and line with baking paper.
  • Sift plain flour and corn flour together.  Set aside.
  • Using a hand mixer, beat egg whites in a clean, dry mixing bowl until foamy. Gradually add in sugar and beat until until soft peaks form . Set aside.
  • Using the same hand mixer, beat egg yolks, salt, sugar and vanilla extract until pale and thick. Beat in oil and then milk.  Fold in flour mixture.
  • Pour one third of the meringue into the egg yolk mixture using a hand whisk.  Then gently fold in the remaining meringue in two additions using a spatula.  
  • Pour the batter into the prepared tray.  Spread evenly using a scraper.  Knock the tray on the benchtop to remove air bubbles trapped in the batter.
  • Bake in a preheated oven for about 20 minutes or until the sponge feels springy to the touch.
  • Remove from pan.  Cover with baking paper and place on a wire rack to cool.

How to roll up a Swiss Roll:
  • Flip the sponge onto a baking paper larger than the sponge and peel away the lining paper.
  • Trim off the stiff edges with a sharp knife. 
  • Slice out a small strip of sponge on a 45 degree angle on both ends.
  • With one of the shorter edges of the sponge nearest to you, score a line approximately 2.5 cm away from the edge, cutting right across the sponge, making sure the cut is not too deep; this will help you when you start to roll the sponge.
  • Spread evenly whipped cream over the sponge and place cut strawberries over the sponge.
  • Starting with the short edge and using the baking paper as a guide firmly roll up the cake.  Wrap in baking paper and place, seam-side down, on a baking tray.
  • Chill in the refrigerator for about 30 minutes to set.  Cut into slices to serve.

19 comments:

  1. It sure does, practice makes perfect and your swiss roll looks more than perfect to me.....gorgeous and Im sure it taste good as well. I know it is.....!!!

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  2. Good morning Mel. Thank you very much for your kind words. They mean a lot to me. Have a beautiful day.

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  3. I think your Swiss roll looks perfect! You did a great job, Veronica.

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    1. Thanks, Angie for your encouraging words.

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  4. Hi Veronica, lovely swiss rolls. I daren't try making swiss rolls. Looks so delicate.

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    1. Hi Kimmy, if I can do you, I am sure you can. Look at those lovely cakes you've made.

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  5. Veronica, your Swiss Roll looks perfect to me! Lovely strawberry and cream filling. I have not attempted a swiss roll yet and probably never will hah..hah...

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    1. Never say never PH. When you see so many beautiful Swiss rolls shared by your blogger friends you might be tempted to try one day.

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  6. how smooth a swiss roll... it's so beautiful

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    1. Thanks Victoria, it means a lot to me 😊

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  7. Veronica you're being way too hard on yourself. It looks gorgeous! I have always thought that Swiss rolls were so special :D

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  8. it has been ages since i last made swiss roll and i know if i were to make one, i would be just as nervous ! you did very well on the swiss roll, the skin and the crumbs look very good!

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  9. yes, practice makes perfect, I am sure one day you can make a perfect swiss roll.

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  10. Hi Veronica, you've done a good job! Love your never give up spirit ~ 加油!

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    1. Ann, thanks for your encouragement.

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  11. Look at the pretty swiss roll you have gotten here Veronica. I think its fabulous. You have done well...
    My swiss roll will probably depends on the "luck" on tat day.. :P

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