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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 Healthy Eating Doesn’t Have To Be Difficult.

The benefits of healthy eating are these days being given more publicity than ever before and there are good reasons for this. The overall economy is affected by the number of individuals who are dealing with health conditions such as hypertension, which is directly linked to poor eating habits. While we’re constantly being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. In all likelihood, a lot of people assume that it takes too much work to eat healthily and that they will have to drastically alter their way of life. In reality, however, merely making a couple of minor changes can positively impact daily eating habits.

You can get results without eliminating foods from your diet or make substantial changes right away. If you would like to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. As you get used to the taste of these foods, you will see that you’re eating more healthily than you did. Like many other habits, change takes place over a period of time and when a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.

As you can see, it’s not at all hard to start incorporating healthy eating into your daily routine.

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

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