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Strawberry Swiss Roll Cake
Strawberry Swiss Roll Cake

Before you jump to Strawberry Swiss Roll Cake recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

For the most part, people have been conditioned to believe that “comfort” foods are terrible for the body and should be avoided. If your comfort food is candy or junk food this can be true. Otherwise, comfort foods may be really nourishing and good for you. There are a number of foods that really can boost your moods when you eat them. If you feel a little bit down and need a happiness pick me up, try a couple of these.

If you wish to beat depression, try eating some cold water fish. Herring, trout, tuna, wild salmon, and mackerel are all rich in omega-3 fatty acids and DHA. These are two things that really help the grey matter in your brain work a lot better. It’s true: eating a tuna fish sandwich can greatly elevate your mood.

Now you realize that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try a few of these instead!

We hope you got insight from reading it, now let’s go back to strawberry swiss roll cake recipe. You can cook strawberry swiss roll cake using 14 ingredients and 16 steps. Here is how you achieve it.

The ingredients needed to cook Strawberry Swiss Roll Cake:
  1. You need 🍰 Cake
  2. You need 4 egg yolks (about 75 g)
  3. Use 35 g granulated white sugar, for yolks
  4. Get 1 tsp vanilla extract
  5. Prepare 40 ml (2 tbsp+2 tsp) whole milk
  6. Use 40 ml (2 tbsp+2 tsp) vegetable oil
  7. You need 72 g cake flour, sifted
  8. Take 1/4 tsp salt
  9. You need 4 egg whites (about 145 g)
  10. Provide 56 g granulated white sugar, for egg whites
  11. Prepare 🍓 Filling
  12. Get 9 fresh strawberries, stems removed
  13. Provide 180 ml heavy whipping cream
  14. Take 1/2 tbsp granulated white sugar, adjust to taste
Steps to make Strawberry Swiss Roll Cake:
  1. Line the baking tray with parchment paper hanging out the sides. I used 9.5"x 14.5" (24cm x 37cm) baking tray.
  2. Separate egg whites from yolks into different bowls. Wipe the bowl for egg whites with white vinegar to get rid of grease and residue. Egg whites containing broken yolk will also not beat properly.
  3. Add sugar into the bowl of yolks and mix using a hand whisk. Add in vanilla, milk, and oil. Mix again. Then mix in sifted flour and salt until combined. Set aside.
  4. Using a mixer, beat egg white until foamy. Once the bubbles become small and tightened, gradually add sugar with the mixer running. Beat until stiff peak.
  5. At this point, preheat oven to 350°F / 180°C.
  6. Add 1/3 of the meringue into the yolk mixture. Mix with a whisk until combined.
  7. Pour the yolk mixture into the leftover meringue. Switching to a silicone spatula, quickly but gently fold the mixture to combine. To preserve the airiness of this cake, do not overmix it.
  8. Pour the batter into prepared tray. Spread it evenly with a scraper. Then tap two times onto the counter to release little air bubbles.
  9. Bake for about 20 minutes. Meanwhile, wash the strawberries and remove their stems. Wipe dry and set aside in the fridge.
  10. As soon as the cake comes out of the oven, remove it from the pan onto a counter or cooling rack. Peel off the paper around the edges. Let it cool to room temperature.
  11. In a big bowl, beat heavy cream and sugar until stiff peak.
  12. Cover the cake with a parchment paper, then flip it over. Carefully peel off the bottom paper. Spread a thin layer of whipped cream, then line the strawberries horizontally.
  13. Spread the leftover whipped cream against the strawberries. Then holding the bottom paper, roll the cake over. Tuck as needed to tighten the rolling.
  14. Wrap it with the paper and store in the fridge for 30 minutes to an hour.
  15. Unwrap the cake. For a nice clean cut, dip the knife into hot water and wipe it dry. Then trim off the edge and slice the cake. Heat and wipe the knife before every cut.
  16. Https://youtu.be/0iuJDAFlPno

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