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Strawberry Swiss Roll

100 comments
The Aspiring Bakers July's challenge is Swiss Rolling Good Times and I've seen many talented bloggers making beautiful Swiss Rolls with eggs separated method and created amazing patterns on the sponge. I had already tried the sponge new method on my Durian Ice Cream Roll and to my surprise the sponge is really very soft and easy to roll too. So today I made another sponge to go with my favorite Mark and Spencer strawberry jam. The jam has a nice rosy color and it gives a not too sweet and delicious flavor to my liking.  I hope you enjoy this post and let the good times roll :))



Here is the recipe 
70g Cake flour or All purpose flour
20g Sugar
4 Egg yolks
30g Cooking oil
30g Fresh milk or water
1tsp Vanilla extract

4 Egg whites
50g Sugar

sorry for the poor photography, my camera didn't seem to want to focus :(

  • Prepare a 11 x 11 (or 10 x 10) inch baking tray, line with parchment paper or baking sheet, grease some oil on it with a brush. 
  • In a large bowl, mix egg yolks, vanilla extract, sugar, cooking oil and fresh milk together with a hand whisk,  mix well and add in sifted flour, mix well again, set aside.
  • Whisk egg white to foamy and add sugar, continue to whisk egg white to smooth peak form at medium speed.
  • Take out 2 tbsp egg yolk mixture and 2 tsp egg white mix with little rose pink coloring and pipe dots on baking tray, using a skewer dragged outward from the center to create your own pattern and put in preheated oven at 170C for 1 minute.  
  • Then fold 1/3 of the egg white to the egg yolk mixture, fold well with a rubber spatula and fold in the remaining egg white.
  • Make sure the baking tray is completely cooled down before pouring the plain mixture into it.  Level the surface
  • Gently knock the tray on table top to remove air bubbles trapped in the batter and bake for 15 mins. 
  • Turn cooled sponge onto a plastic sheet. Gently peel off baking sheet from the bottom of sponge and invert the sponge with skin facing up. Trim one end on a 45 degree angle and trim the other end on a similar angle. Spread an even layer of strawberry jam over top of sponge.
  • Gently roll up the sponge to make a Swiss roll. (place a tea towel underneath to prevent plastic sheet slip) Wrap with plastic sheet or cling wrap and chill it for one hour.
I am submitting this post to Aspiring Bakers #9 Swiss Rolling Good Times (July 2011)

Enjoy!

For those of you who are new to Aspiring Bakers, please check on Obessedly Involved with Food's site  on 1st August and take a look at the amazing Swiss Rolls submitted by talented bloggers.


100 comments:

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  1. 近来真的流行卷蛋糕哦。。。。。

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  2. so pretty Ann. I know I need to have a go at making one of these ! Time to go looking for a swiss roll tin ...

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  3. Nice Strawberry swiss roll dear, looks sweet~ :) Is rolling everywhere now among bloggers..haha.. i am thinking to roll one and join the fun too..hehe

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  4. That's beautiful! I love swiss rolls.....can eat anytime, even when half asleep :P

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  5. in fact, your sponge look really soft and neat, this week i have yet to roll one, i need to try one more before the closing date. You too keep rolling ya, hehehe...

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  6. 有时候用果酱来做内馅也不错,因为没有鲜奶油那么肥。。。嘻嘻

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  7. Oh I really like this jam too! The soft set texture is what I always like for my jam. One of the better jam I can find in Singapore. I was looking through all our skillful bloggers who made these artistic Swiss rolls really impressive. Wonder when will I have the courage to make one. Like your Swiss roll texture. Looks so spongy and smooth!

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  8. Th cake looks soft and delicious! I'm sure with this simple strawberry jam is just as heavenly good as any other filling, yum!

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  9. look really soft and moist!! love it!! thanks for sharing!!

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  10. I think the photos are wonderful and this is so creative nicely done!

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  11. WOw~~~ Nice Nice!!! You also join in the group to make these lovely Swiss roll.... :) Going to try once i get the tray too :p

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  12. You are my baking queen! I love how smooth and airy those rolls look!

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  13. Wow, Very nice and neat :)looks soft and spongy too.

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  14. ann, this is a clean and flawless roll!! keep rolling!

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  15. Wow... Anncoo, this is really beautiful! My hands are itching to roll too. Teach me leh... open a class for swiss rolls. Am sure it taste fantastic!

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  16. Wow!!! The swiss roll looks perfect. Would love to have a piece, please :-)

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  17. @Joelyn
    Joelyn ~ 就是咯!每个网友都很厉害,都做的很美,所以我也凑日闹 ^-^

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  18. @Sarah-Jane - SiliconeMoulds.com
    Sarah ~ Thanks! you can also use a rectangle tray instead.

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  19. @~Rachel Hei~
    Rachel ~ you must try it! Really easy and only takes about 35 mins to complete the rolling.

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  20. @Sonia (Nasi Lemak Lover)
    hahaa...Sonia! still want to keep rolling huh :DD

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  21. @Honey boy
    Honey boy ~ Totally agree with you. You can't find this texture anywhere.
    You can start to roll too, have a try :)

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  22. @Honey Bee Sweets
    Thanks Bee, yes can add blueberry jam too.

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  23. 小鲸,你没做吗?快点动手吧!你一定会做的很美:)

    Thank you Mary. You want to add this in your menu? hahaa...

    Esther ~ 是我懒啦!连图案都随便画 :D

    Beachlover ~ Thanks!

    Thank you Claudia :)

    Ellena ~ hehee... TKQ! Just to have fun :)

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  24. Your swiss roll really looks flawless - the outside looks perfect and your filling is so even! And I love how the pattern outside matches the filling too!

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  25. heehee.. thank you Ron!

    Angie ~ Thank you very much for your compliment :)

    Yummylittlecooks ~ Thanks :)

    Lena ~ you keep rolling too :D

    Chris ~ hahaa...just follow my recipes...放胆去做 :DD

    You're so sweet Rachana. Of course I can let you have not one but two big pieces :))

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  26. @Janine
    Thanks Janine! Come back on the 1st August to check on the Swiss roll posts, you'll WOW! WOW! hahaa...

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  27. Hi Ann ! Your swiss roll looks amazingly attractive. Thks for sharing the demo, I am going to try too :)

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  28. 你的作品总是很赞。

    我也很想卷,但先学好我的戚风蛋糕。

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  29. I love your swiss roll texture. It must be yummy. I also made the roll with strawberry jam, I still think it's best suit with vanilla swiss roll instead of green tea flavour swiss roll.

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  30. another beautiful swiss roll from you, really love the color scheme here...so pretty!

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  31. Love this roll look absolutely amazing and nice, gloria

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  32. OMG!!!! im drooling over.. its so neat and fabulous presentation ancoo..i had tried before and it was a big tragedy..After making i put it in a sugar sprinkles parchmnt paperabove a kitchen towel and covered it. but when i tried to open it to apply jam it was broken into pieces :(
    again tried with another recipe. but result was the same.. :( so now im afraid to try it.. this is so tempting and i would love to try. ..please tell me what i should do next time to avoid these problems.

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  33. wow i love the rosy pink patterns on the surface layer...will try this one day once i perfect my rolling skills -_-

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  34. This looks so good! I just want to grab my fork and come on over.

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  35. 好的谢谢你的encouragement. I will try .....

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  36. The two soft spongy cakes I like are chiffon cake and swiss roll :D ...and you seem to be a professional in all of them.

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  37. Hi first time dropping by your blog.. i love this swiss roll !

    can you tell how do you make the red star pattern? it is by sugar icing?

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  38. This is a "top-stars" rating Swiss Roll! What a great idea to add design into Swiss Roll.

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  39. @Lena Rashmin Raj
    Hi Lena, Thank you! Last time I used the basic sponge cake recipe, it was either too dry (cannot roll at all) or cracked after rolling.
    You must try this egg separation method, is really easy and its doesn't cracks.
    Please check on the Aspiring Bakers post on 1st August, those talented bloggers really done a good job on the rolls.

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  40. @Bobo
    Hi Bobo, thank you for dropping by.
    Is not icing sugar, the method of making the star is already written in the recipe....
    take out 2 tbsp egg yolk mixture with 2 tsp whisked egg white and mix together with some coloring. Pour it into a piping bag and pipe dots on the tray (not too close), then use toothpick or skewer to drag outward from the center to a star shape and bake for one minute.

    10:34 AM

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  41. SCP79 ~ You're welcome :) Quickly make and submit to Aspiring Bakers :D

    Shan ~ 我觉得这个蛋糕比戚风蛋糕容易做,不用当心它会沉。

    Hankerie ~ Oh you made with strawberry jam? Must be very yummy :)

    Thank you everyone :))

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  42. I have never made a jelly roll but am tempted to try as you make it look so easy. The cake looks really soft and fluffy and I like the pink spots on it :)

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  43. this roll is so beautiful Ann. love the pink starts

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  44. Looks so nice and spongy! I really agree! This month't theme is so fun and all the swiss rolls are great!

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  45. whoaaaa... perfect Roll! difinately will try this soon... thx for sharing Ann..

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  46. @Biren @ Roti n Rice
    Biren ~Have a try. It is quite easy to make this roll and add any filling you prefer.

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  47. Anncoo, Im so envy that your blog has so much comments. Can we exchange links in both of our website? I would like to dedicate my blog post to all the bakers :)

    I will drop by your blog daily :)

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  48. @hankerie
    Thank you hankerie. Of course you're welcome but I can't get into your blog?

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  49. Such a pretty roll, perfectly done! I have not made any yet, everyone seems to be rolling fine! Two days left for me!! :)

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  50. I learn a no. of tips from your steps and pictures. :) Must put into practise. :)

    Btw, I have the pastry mat too. How do you make it stick well or not movable on the table top?

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  51. Joyce, I thought you already posted the Swiss roll. Hurry up... still got time to make one.

    Hanushi, hehee.. I used scotchtape to tape the four corner :)

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  52. Anncoo, hugs!! Your reply is so honest and straightforward. And you don't laugh at my question or my lack of intelligence. Thanks!!! I will follow suit and tape it too. :D

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  53. Dear @Anncoo, Thanks for telling me on my profile limitation as now I only realized that my profile is not share with public. So nice meeting you, seriously. Can I reconfirm with you to put your blog link in my website? Also, do you have foodbuzz account?

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  54. @hanushi
    Aiyo! why should I laugh at you. Maybe one day I need your help too :)

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  55. @hankerie
    Hi Hankerie, sure, can you leave your email address in my contact above? Hopefully you can invite me to your blog as friend.
    Sorry I'm no longer with foodbuzz but you still see my blog photos there.

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  56. Wow, loverly, that's all I can say, Ann!

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  57. it looks sooo soft and inviting! perfect for afternoon tea!

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  58. hi Ann

    I LOVE YOU !!!!!

    I have no idea why, but swiss roll / sponge rolls were one thing I knew I had to try and make this year but was really scared to do.

    You make it look so easy, so I HAVE had a go. Mine is chilling in the fridge now (just rolled it in a silicone mat)

    It isn't as pretty as yours - but hey - I've done it :-)

    Can I blog the recipe and link back to you. I'm scared to fiddle with it when it already loooks sooooo good !

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  59. Thanks Cheah and Daphe :)
    Hope both of you have a wonderful weekend :))

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  60. @Sarah-Jane - SiliconeMoulds.com
    HURRAY!! Sarah, I'm so happy to hear that (n_n). Of course you can blog the recipe and I can't wait to see your swiss roll.
    Keep rolling!

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  61. Hi,

    If my tray is 12x12, is it possible to use this recipe? Tks.

    Wanna

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  62. @Anonymous
    Hi Wanna, yes you can use 12 x 12 but the sponge will be thinner like the Durian Ice Cream roll.

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  63. This is the perfect swiss roll ..look too perfect..ur really baking queen Dear.

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  64. hey Ann, I am very curious.. what are those pinkies? where do you get them? it makes the cake sweet looking.. yummy!

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  65. @Pavithra
    Thank you Pavithra! I'm flattered by your comment :)

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  66. @reanaclaire
    hehee Claire, that's the batter mixed with little red coloring and pipe on it, bake for a minute then add the remaining plain batter over it.

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  67. Stary stary pink! You look so pretty on this roll that made me admire on the one rolling you :)

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  68. What a lovely pretty pattern! Your swiss roll looks perfect -- if only I could get a slice!

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  69. @DG
    Oh DG! This is my favorite song! Thank you :)

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  70. Ann this is beautiful, I love the bright pink stars. You never cease to amaze me with your baking skills and presentation. I don't think I'v ever seen a questional photo from you! The texture looks perfect, I want to try one now! :)

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  71. Complimenti! Hai un blog fantastico ;-)

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  72. Muy lindo luce precioso y muy tentador,abrazos grandes.

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  73. Ann, I just managed to roll out my first REAL Swiss roll after three failed attempts. I think I a break from rolling for a bit although your lovely Swiss roll is calling my name.

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  74. Looks wonderful! I would love a piece. Thanks for sharing

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  75. Esto está fantástico. Me gusta.
    Un beso.

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  76. Hi Lindsey, Thank you very much for your compliment. Have a try on this roll, you'll love it!

    Thank you Lucia :) Thank you for coming to my site, hope to see you again :)

    Thanks Rosita.

    Quay Po ~ I saw your post of Swiss Roll.. hey! you had done a good job. I'm so happy for you :)

    Thank you very much Christine. Have a wonderful weekend :)

    Irmina ~ Thank you for your nice words :)

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  77. Creative touch on swiss roll, love the design!

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  78. So pretty Anncoo! The pinky patterns really beautify the otherwise plain looking swiss rolls! :)

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  79. I didn't see anything wrong with your photography. All the photos look great. This sponge cake looks fantastic! NY kiddies would go crazy over it. Yummy in our tummies for sure.

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  80. I need to attempt this swiss roll again. Love it but keep breaking it when I roll.

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  81. The swiss roll looks amazing. I love the pattern. I would never think of doing that.

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  82. You're really too good Ann! Have you consider having your own bakery shop? I'm sure there'll be lots of customers!
    This swiss roll is beautiful and I love that pink design on it!
    Wish you all the best and good luck for your swiss roll contest! ^.^
    Have a nice day!

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  83. Hi Kris, thank you for your
    compliment :)

    Thank you Jane. Your Swiss roll also looks very good.

    Oh LeQuan, you're so sweet with your comments. Thank you :)

    Penny, Have a try on this method, don't worry not easy to break.

    Joy ~ This is really easy. Have a try.

    Lyn ~ Thank you dear. If I'm going to open a bakery shop one day, I'll give you a 50% discount.. ;DD
    Why don't you join the event next round, I'm sure you can do it too :)

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  84. Ann this is amazing..what a beautiful roll...wow, you always amaze me with your creations!:)

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  85. This is the prettiest cake roll I've ever seen! Thanks for linking it up to Sweets for a Saturday.

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  86. Thank you very much Sandra & Lisa.
    Hope both of you have a wonderful weekend :)

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  87. Ann, I want to do this also....but I don't understand 2 points. How to cut the end at an 45 degree angle and how to roll up the cake? Do you have any link on how to roll? Thanks, Ann!

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    Replies
    1. Sorry Ann, I bought a 10"x10"x3" baking tin. Can I use it for baking this swiss roll? Thanks

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    2. Ai Li, Actually making Swiss roll is practice makes perfect. You can omit to cut the end 45 degree angle and try to roll up the cake first. I saw this video from this site that I think can help you by watching it.
      http://www.poiresauchocolat.net/2013/02/raspberry-redcurrant-jam-swiss-roll.html
      Your baking tin is not suitable for making thin sponge cake like Swiss roll as the height is too high. Get one with one inches in height for nice and even baking.

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    3. Thanks, Ann. Will have to bring back to the shop to change

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    4. Hi Ann, my first attempt of this cake today. I have encountered the following :-

      when I turned the brown side onto the parchment paper, some parts stick to the paper
      some of the pink stars came out together with the parchment paper
      some of the jam came out and stained the swiss roll after it was rolled up
      some cracks after rolling up

      Nonetheless, it is a very soft and fluffy cake. it is now being chilled in the fridge.

      Thanks, Ann for sharing such a wonderful recipe!

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    5. Ai Li, This is consider a very good result for your first attempt. Keep it up, I'm sure you can do a better job next time.
      I used the non greased paper to make this roll cake. You can buy this from PH.
      I think you have spread too much on the cake. So when you roll the cake, the jam will definitely being squeeze out at the end. For the cracks... as I said before, you need to practice a few times for a perfect roll.

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    6. Hi Ann, thanks for your encouragement and the precious tips. Appreciate it! Yes I will definitely try again!!!

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