STRAWBERRY CREAM SWISS ROLL
Strawberry Cream Swiss Roll
- 4 eggs
- 50 grams granulated sugar
- 35 grams all purpose flour
- 5 grams cornstarch
- 150 ml heavy cream
- 1 tablespoon granulated sugar
- 1 tsp vanilla extract
Optional: Cream of tartar
- Begin by figuring out how many strawberries will fit your 10 x 10 inch pan and core the strawberries using a paring knife. Wash strawberries and dry.
- Line 10 x 10 inch pan with parchment paper. Cut all the corners with a pair of scissors so it’ll fit the edges more easily.
- Separate the whites from the yolks
- Sift together flour and cornstarch in a separate bowl.
- Using a stand mixer with clean bowls and whisk, whisk the egg whites until it becomes foamy and white. Add cream of tartar to stabilize egg whites if needed. Gradually add in half the sugar and whip until stiff. While the whites are whipping to stiff peaks, in another bowl, whip together the yolks with the other half the sugar until it becomes a pale yellow color.
- Once the egg whites have become a meringue with “stiff peaks” is when the whites have become white, glossy, and stiff. When you use the whisk to stir the meringue there will be some force against the whisk. This will take up to 6-8 minutes, but this time varies.
- Add the meringue into the yolks and fold this with a spatula, 1/3 at a time. While it is under mixed, add in sifted corn starch and flour, and fold together.
- Pour into prepared pans and bake for 10-12 minutes at 350°F
- Remove the cake from the pan around 5 minutes. Let it cool completely. Flip the cake onto a cutting board, gently peel off the parchment paper. Flip the cake over once again and place onto a cloth.
- Whip up heavy cream and the sugar until stiff. Half way scrape the bowl. and add vanilla extract and continue mixing until stiff.
- Add whipped cream onto the cake leaving the top and bottoms 1 inch free of cream and the sides 1/2 inch free of cream. Smooth cream out evenly. Add in strawberries connecting them together.
- Roll up the cake using the cloth and tucking in the cake tightly in front. Wrap the cake and refrigerate for a minimum of 30 minutes. For the best taste, 1 hour.
- Cut the cake in slices, cleaning off the knife with a cloth after each cut.