Fondant-iced Strawberry Swiss Roll
This light and fluffy Vanilla cake roll filled with whipped cream and fresh strawberries is one of my childhood favourites. When I was young, I always found various sweets and snacks in the kitchen, so it was no doubt my favourite place to hang out after school. Strawberry Swiss roll was one of the popular desserts and I could easily finished half of the roll by myself before my sister and brother came home, never having enough of it. I still crave it now as an adult and the best thing is I can easily make it myself and enjoy it together with my family at home.
This classic dessert requires only basic ingredients, is so simple to put together and most importantly, it never fail to please.
Ingredients – Cake:
- Egg 1
- Egg yolks 3
- Vanilla extract 1tsp
- Caster sugar 100g
- Glucose 10g
- Cake flour 80g
- Unsalted butter 25g
Ingredients – Filling:
- Whipping cream 120 g
- Caster sugar 15g
- Fresh Strawberries 8-10
Decorations – White fondant icing, store-bought macarons, fresh strawberries
- Preheat oven to 180ºC. Line a sheet pan (28x18cm) with baking paper.
- Melt unsalted butter using a microwave. Set aside.
- Using an electric hand-held mixer, beat egg, egg yolks and vanilla extract together on low speed in a bowl.
- Beat egg mixture and half of the caster sugar and glucose together on high speed until it is pale. Add remaining caster sugar and glucose, and continue to beat mixture on high speed until light and fluffy.
- In a separate bowl, sift flour. Then gently fold flour into whipped mixture with a spatula.
- Add melted butter in and gently fold through evenly.
- Pour batter into prepared sheet pan and spread evenly with a scraper.
- Bake on middle oven rack for 8-10 minutes.
- Place a piece of baking paper on kitchen bench. Carefully place the cake on the baking paper, with the topside down.
- Make filling – using electric hand-held mixer, whip cream and caster sugar until stiff peaks form.
- Carefully peel off the baking paper from the bottom of the cake.
- Spread whipped cream evenly over the cake. Arrange cut strawberries on it.
- Gently roll up cake into a log.
- Place it in the freezer to chill and set for 30minutes.
- Take cake roll our of freezer. Set aside.
- Roll our a thin piece of fondant icing with a rolling pin. Carefully place the set cake on the rolled fondant and gently roll it over the cake.
Optional – you can buy some macarons from your local supermarket or patisserie shop to decorate on the roll cake, or if you like to keep it simple, decorate the cake with some fresh berries or drizzle some chocolate sauce over the cake
- Use cake flour with less than 9 per cent protein.
- When folding in flour, keep turning the bowl and gently bring up the mixture from the centre and bottom of the bowl. Be careful not to over-mix the batter.
- When spreading the filling, leave 3cm boarder on the edges of the cake.