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.


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

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.


  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.....!!!

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

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

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

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

  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...

    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.

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

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

  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!

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

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

  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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