Monday, 16 June 2014

How to Make Strawberry Swiss Roll Cake 草莓瑞士卷 - Josephine's Recipes 107



















































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Have you ever bought a Swiss roll cake in the bakery shop and you were unhappy with 
how the work because too sweet or you were not impressed with the flavor and texture

However you've done manytimes but still very unhappy with how your most recent cake turned out? Paul & I was quite impressed with the texture which is as soft as cotton, yummy, and so easy! I did not lie. 


This is so impressive! Try It | Josephine's Recipes 107


For the cake:

Ingredients (A) Egg yolks: 
• 3 egg yolks
• 2 tbsp sugar
• 2 tbsp milk powder
• 55ml fresh milk
• 1 tsp vanilla extract

• 2 tbsp corn oil
• ½ cup cake flour
• 1 tsp baking powder

Ingredients (B) Egg whites: 
• 3 egg whites
• ¼ tsp cream of tartar
• 4 tbsp sugar


For the Filling:
Tesco British Extra Thick Fresh Double Cream 
( Sugar added if desired)
Some Fresh Strawberry


Method:
1. In a large bowl, add 3 egg yolks, 2 tbsp sugar, 2 tbsp milk powder, 
2 tbsp corn oil, 1 tsp vanilla extract and Stir until well combined. 

Sift in the ½ cup of cake flour and 1 tsp baking powder into the egg yolk mixture. 
Stir until smooth and Set aside.

2. Use a large clean bowl, add 3 egg whites, beat the egg whites with an electric mixer until barmy, 
Add ½ cream of tartar, continue beating for a few seconds. 

Add 1 tbsp sugar for 4 times, beat them to half solid until stiff peaks form. 
it will take approximately 15 to 20 minutes. 

3. Gently fold the whipped egg whites into the egg yolks mixture until all of the ingredients are evenly incorporated. 

4. Grease and line a 33cm x 23cm prepared tin with baking parchment.
Gently pour the batter into the tin and spread with a spatula so the base of the tin is evenly covered 
then bang it on the work surface a few times to expel any large air pockets. 

5. Preheat the oven, set the temperature to 170°c. 
Bake for 15 minutes or until well-risen, golden-brown and firm to the touch.
Carefully remove the cake from the oven and let it cool completely.

6. In the meantime whip the double cream until fluffy. 
Refrigerate it before using if needed. 

7. Once the cake is cool, remove the lining, place the cake on a piece of parchment paper. 
Spread the fresh cream and place some strawberries.

8. Using the parchment paper, slowly roll the cake up from one of the short ends and refrigerate 
for 30 minutes to make a good round shape. 

9. Use a sharp knife to cut each roll into 5 equal pieces. 
Repeat with the remaining. 
Decorate with some fresh cream and strawberries on top before serving. 

Enjoy & Happy Baking!

Helpful Tips:
Do not flatten it or it could crack.
Double cream is thicker than whipping cream.
Using a sharp knife, cut off the crusty edges. 



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