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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 Suggestions For Living Green And Saving Money Within the Kitchen.

Until fairly recently any individual who expressed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living much more environmentally friendly we won’t be able to fix the problems of the environment. These types of changes need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen is a good place to start saving energy by going more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not operating as economically as they should. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. You can certainly reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living just isn’t that difficult. It’s related to being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to strawberry swiss roll cake recipe. To cook strawberry swiss roll cake you need 14 ingredients and 16 steps. Here is how you do that.

The ingredients needed to cook Strawberry Swiss Roll Cake:
  1. Use 🍰 Cake
  2. Take 4 egg yolks (about 75 g)
  3. Get 35 g granulated white sugar, for yolks
  4. You need 1 tsp vanilla extract
  5. Prepare 40 ml (2 tbsp+2 tsp) whole milk
  6. Provide 40 ml (2 tbsp+2 tsp) vegetable oil
  7. Use 72 g cake flour, sifted
  8. Take 1/4 tsp salt
  9. Get 4 egg whites (about 145 g)
  10. Get 56 g granulated white sugar, for egg whites
  11. Prepare 🍓 Filling
  12. Prepare 9 fresh strawberries, stems removed
  13. Provide 180 ml heavy whipping cream
  14. You need 1/2 tbsp granulated white sugar, adjust to taste
Instructions 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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