"Strawberry shortcake swissroll "
Homemade Strawberry Shortcake Swiss Roll
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Strawberry Shortcake Swiss Roll
RECIPE:
Ingredients:
3 eggs (separated)
70g caster sugar
35ml whole milk
30g vegetable oil
60g plain flour (sifted)
¾ tsp baking powder
250g double cream
100g icing sugar
Vanilla extract
Strawberries
Equipment:
9x9inch cake square pan
Method:
Preheat oven to 180C fan
Whisk the egg whites until foamy and then add in 45g of caster sugar one tbsp at a time until it forms soft peaks. Be careful not to overwhisk as this will create lumps of meringue that cannot be properly incorporated in the cake batter
Whisk the egg yolks together with 1 tsp of vanilla extract and 25g of caster sugar until pale and fluffy
Add the milk into the yolk mixture and whisk briefly
Add the vegetable oil into the yolk mixture and again, whisk briefly
Gently fold in the flour and baking flour into the yolk mixture
Fold the meringue into the yolk mixture until well combined. Ensure that the batter is fluffy and be careful not to overfold because this will beat the air out of the batter and make it runny. The key to this recipe is the air.
Transfer the batter into the square pan that has been lined with baking paper
Bake for 10 minutes. Alternatively, you can gently press the cake with your fingers, and if the cake bounces back, it’s time to get it out of the oven!
While the cake is still warm, place another sheet of baking paper on top of the cake. Roll it into a log and set aside to cool.
While the cake is cooling, you can move on to make the Chantilly cream. Simply whisk the double cream together with the icing sugar and 1 tsp of vanilla extract until stiff peaks.
To assemble the swiss roll, first remove the ‘skin’ of the cake. This will allow the cream not to slide off the cake.
Spread the Chantilly cream on one side of the cake. Make sure to leave a 0.5inch border around the cake. Place your chopped strawberries at one end of the cake and start rolling!
Decorate the top of the swiss roll with the leftover cream and sliced strawberries Tip: If you want to make another flavour, simply substitute 10g of the plain flour. You can add cocoa powder, matcha powder, earl grey powder etc.
Ingredients:
3 eggs (separated)
70g caster sugar
35ml whole milk
30g vegetable oil
60g plain flour (sifted)
¾ tsp baking powder
250g double cream
100g icing sugar
Vanilla extract
Strawberries
Equipment:
9x9inch cake square pan
Method:
Preheat oven to 180C fan
Whisk the egg whites until foamy and then add in 45g of caster sugar one tbsp at a time until it forms soft peaks. Be careful not to overwhisk as this will create lumps of meringue that cannot be properly incorporated in the cake batter
Whisk the egg yolks together with 1 tsp of vanilla extract and 25g of caster sugar until pale and fluffy
Add the milk into the yolk mixture and whisk briefly
Add the vegetable oil into the yolk mixture and again, whisk briefly
Gently fold in the flour and baking flour into the yolk mixture
Fold the meringue into the yolk mixture until well combined. Ensure that the batter is fluffy and be careful not to overfold because this will beat the air out of the batter and make it runny. The key to this recipe is the air.
Transfer the batter into the square pan that has been lined with baking paper
Bake for 10 minutes. Alternatively, you can gently press the cake with your fingers, and if the cake bounces back, it’s time to get it out of the oven!
While the cake is still warm, place another sheet of baking paper on top of the cake. Roll it into a log and set aside to cool.
While the cake is cooling, you can move on to make the Chantilly cream. Simply whisk the double cream together with the icing sugar and 1 tsp of vanilla extract until stiff peaks.
To assemble the swiss roll, first remove the ‘skin’ of the cake. This will allow the cream not to slide off the cake.
Spread the Chantilly cream on one side of the cake. Make sure to leave a 0.5inch border around the cake. Place your chopped strawberries at one end of the cake and start rolling!
Decorate the top of the swiss roll with the leftover cream and sliced strawberries Tip: If you want to make another flavour, simply substitute 10g of the plain flour. You can add cocoa powder, matcha powder, earl grey powder etc.