Strawberry Swiss Roll
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
20g Sugar
4 Egg yolks
30g Cooking oil
30g Fresh milk or water
1tsp Vanilla extract
4 Egg whites
50g Sugar
- 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.
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.
近来真的流行卷蛋糕哦。。。。。
You are my baking queen! I love how smooth and airy those rolls look!
those star things are genius!
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!
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
heehee.. thank you Ron!
Angie ~ Thank you very much for your compliment 🙂
Yummylittlecooks ~ Thanks 🙂
Lena ~ you keep rolling too 😀
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 :))
That's beautiful! I love swiss rolls…..can eat anytime, even when half asleep 😛
@~Rachel Hei~
Rachel ~ you must try it! Really easy and only takes about 35 mins to complete the rolling.
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 …
@Honey Bee Sweets
Thanks Bee, yes can add blueberry jam too.
@Sarah-Jane – SiliconeMoulds.com
Sarah ~ Thanks! you can also use a rectangle tray instead.
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…
look really soft and moist!! love it!! thanks for sharing!!
@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 ^-^
Wow, Very nice and neat :)looks soft and spongy too.
很有水准的蛋糕卷,赞:)
ann, this is a clean and flawless roll!! keep rolling!
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
@Honey boy
Honey boy ~ Totally agree with you. You can't find this texture anywhere.
You can start to roll too, have a try 🙂
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
I think the photos are wonderful and this is so creative nicely done!
Wow!!! The swiss roll looks perfect. Would love to have a piece, please 🙂
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!
@Sonia (Nasi Lemak Lover)
hahaa…Sonia! still want to keep rolling huh :DD
Th cake looks soft and delicious! I'm sure with this simple strawberry jam is just as heavenly good as any other filling, yum!
Looks so nice and spongy! I really agree! This month't theme is so fun and all the swiss rolls are great!
this roll is so beautiful Ann. love the pink starts
whoaaaa… perfect Roll! difinately will try this soon… thx for sharing Ann..
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 😀
Beachlover ~ Thanks!
Thank you Claudia 🙂
Ellena ~ hehee… TKQ! Just to have fun 🙂
@Biren @ Roti n Rice
Biren ~Have a try. It is quite easy to make this roll and add any filling you prefer.
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 🙂
Wow Ann!
This is a "top-stars" rating Swiss Roll! What a great idea to add design into Swiss Roll.
@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
The two soft spongy cakes I like are chiffon cake and swiss roll 😀 …and you seem to be a professional in all of them.
so nice and beautiful…
Very nice roll cake..:)
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?
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.
@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.
好的谢谢你的encouragement. I will try …..
wow i love the rosy pink patterns on the surface layer…will try this one day once i perfect my rolling skills -_-
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.
很美的蛋糕卷。
Lovely swiss roll, yum yum…..
Hi Ann ! Your swiss roll looks amazingly attractive. Thks for sharing the demo, I am going to try too 🙂
Love this roll look absolutely amazing and nice, gloria
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!
another beautiful swiss roll from you, really love the color scheme here…so pretty!
你的作品总是很赞。
我也很想卷,但先学好我的戚风蛋糕。