My treat last week was something fresh and light. This Strawberry Swiss Roll is perfect for those
times you want cake minus all the frosting. This is so light, you can eat for breakfast and you wont
feel sluggish after.
Strawberry Swiss Roll
Cake Sponge ( recipe adapted here)
2 eggs separated
Cake Flour - 20g
Baking Powder - 1/3 Tsp
Salt - pinch
Sugar - 35g
Vanilla Extract - 1 Tsp
Butter, melted - 14g
Cream of Tartar - 1/4 Tsp
1/2 cup whipping cream ( Whip cream and sugar until stiff peaks form.)
1/4 cup icing sugar
2 sliced strawberries
Line the cookie sheet with parchment paper. Also prepare another parchment paper bigger than the
cake pan over which we will turn the baked sponge later.Preheat oven to 370F.
Beat egg yolks and sugar until the color becomes pale yellow. Add in vanilla, and then butter.
Sift the flour,salt and baking soda over the yolk mixture and fold using rubber spatula. Set aside.
Beat egg whites until frothy then add in the cream of tartar. Beat until stiff peaks form.
Gently fold the egg whites into the yolk in three additions. Fold until uniform.
Pour batter onto the cookie sheet and drop the pan twice to get rid of air bubbles.
Bake for about 3-5 minutes or until a toothpick tester comes out clean. This bake pretty fast!
Cool cake on a wire rack and when cool, turn over to another parchment paper and peel the bottom
parchment paper. Turn cake over and spread whipped cream on top,then lay strawberry slices
on top of cream.
Start rolling the cake using the parchment paper to lift the side. Wrap the parchment paper into the
rolled cake and refrigerate for 30 minutes.
Cut both sides for presentation and serve.