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 Lyn, Eileen Lee, Sonia, Ann 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.