Strawberry and Cream Swiss Roll









I've always wanted to try to make this! A swiss roll, also called jelly roll or a roulade. Hope to try others in the future! Here are some tips from better home and gardens: http://www.bhg.com/recipes/how-to/bake/how-to-make-a-cake-roll/



Here's what I did:
  1. Preheat oven to 375 (which means temperature reads 350 on convection oven)
  2. Line jelly roll pan (15x10) with parchment paper. Then spray parchment paper with baking spray
  3. Beat 4 eggs with vanilla for 5 min. hen gradually add in 3/4 cup sugar until dissolved.
  4. Gently fold in the flour mixture (3/4 cup cake flour, 1 teaspoon baking powder, 1/4 teaspoon salt)
  5. Pour into pan, and tilt so that batter coves entire pan.
  6. Bake for 12 min
  7. Meantime, get a clean kitchen towel and spread with confectioner's sugar
  8. When cake is done, put it upside down on towel and take parchment paper off.
  9. Roll cake when still warm and leave in the towel to cool
  10. For filling- combine the 1 cup heavy whipping cream, 1/4 cup confectioner's sugar, 1/2 teaspoon vanilla
  11. Cut up 4-5 strawberries into very fine cubes
  12. Spread strawberry jam on cake, leaving 1 inch margins, top with whipped cream, and then chopped strawberries. Next time, might use less jam, or omit
  13. Roll up. Cut off edges. Covered with leftover whipped cream and strawberries and blueberries.

Strawberry Cream Cake Roll (~from taste of home)

Ingredients

  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3/4 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • CREAM FILLING:
  • 1 cup heavy whipping cream
  • 1/4 cup sugar (used confectioner's sugar) 
  • 1/2 teaspoon vanilla extract
  • Also used strawberry jam                           
  • 2 cups fresh or frozen strawberries, cut up (used 4-5 strawberries finely chopped)                           
  • Additional whole strawberries
  • Whipped cream, optional

Directions

  • 1. In a bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375° for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners' sugar. Peel off paper from cake; roll up cloth and cake. Cool.
  • 2. For filling, whip cream, sugar and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners' sugar; garnish with strawberries, and additional whipped cream if desired. Yield: 10 servings.

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