Strawberry Swiss Roll

For the pattern, you sketch an outline on wax paper, and then flip it over on the jelly roll pan. You then pipe whatever pattern you want, and put it in the fridge for 30 min to set.
After the cake bakes, I added some strawberry seeds using black food coloring and a toothpick.
Made this swiss roll with whipped cream and strawberries

I have been going through this phase of trying different Swiss rolls. Tried putting a design on a Swiss roll. I would definitely try this again.  This recipe is nice in that the measurements are in cups/teaspoons for the cake batter instead of needing to weigh it out. Next time, I might try a different design and look up more information about rolling with fresh fruit. Perhaps cut the strawberries thinner or only put it towards the center so that it would be easier to roll up. I would also add more whipped cream.

Here's what I did:
1) Made the pattern batter below, combining flour+sugar, adding in butter, and then finally eggs. Then put most in 1 Ziploc bag and then a smaller amount in another Ziploc bag. I then added red food coloring to the Ziploc bag with most batter, and then green food coloring to the other one.
2) I drew the strawberry pattern on the wax paper and then flipped it over. I taped it with masking time in place to the jelly roll so that it wouldn't move around.
3) I piped the red and green food coloring on the jelly pan and then put it in the fridge for 30 min.
4) I preheated the over to 300 degrees.
5) Made cake batter as described in the recipe below except doubled up the recipe since I had a larger jelly roll pan (10x15x1 in/ 25x38x2.5 cm).
6) Poured batter onto pan. I found that a little bit of the red dye got into the rest of the cake, but the cake still turned out ok.
7) Baked at 300 degrees for 8 min.
8) Let the cake cool, and then flipped it over onto another wax paper. I put some black gel food coloring in a small Dixie cup and painted some seeds on the strawberries.
9) Whipped 1 cup heavy cream with 1 tablespoons of sugar. Next time- would maybe use 2 cups of heavy whipping cream.
10) Spread cream and fresh strawberries, and then roll.

Designer Swiss Roll (~from kitchen herald blog)

INGREDIENTS


FOR PATTERN



  • 1 egg white
  • 30 gms sugar(powdered)
  •  40 gms flour (used cake flour)
  • 20 gms butter (microwaved in 20 seconds to soften)
  • food colour  as needed (used red, green, and black)



FOR CAKE

  • 2 eggs (4 eggs)
  • 2 tbsp sugar(powdered) (4 tablespoons powdered sugar)
  • 3 tbsp flour (6 tablespoons cake flour)
  • 1/2 tsp baking powder (1 teaspoons baking powder)
  • 1 tsp vanilla (2 teaspoons vanilla)
  • Whipped cream (dream whip) (1 cup whipped cream and 1 tablespoons powdered sugar. next time- will use 2 cups!)
  • jam (used fresh strawberries)

PROCEDURE









FOR PATTERN :



  1. Mix together all the items listed under  "for pattern"and make a paste.
  2. Fill this mixture into a piping bag and set aside .
  3. In a baking tray line a parchment paper and a design of your choice .
  4. you can use any template to do so .
  5. Place it the fridge for 30 mints.

FOR THE CAKE


  1. Sieve flour,sugar and baking powder and set aside .
  2. Separate the egg whites and beat it with a hand blender or a whisk attachment till stiff peaks r formed.
  3. preheat the oven at 150 c .
  4. Beat the egg yolks till creamy,add vanilla and mix the flour mix in it.
  5. Gently mix the flour batter in egg whites by cut and fold method.
  6. Pour the cake batter over the pattern and bake for 7 mints.
  7. Mean while its baking ,take kitchen towel and dust it with sugar ,and set aside 
  8. Remove it from the oven ,peel off the baking paper and place it on the sugar dusted towel,so that the design is down wards.
  9. place another towel dusted with sugar on top of the cake and roll it to make a stiff roll .
  10. Set aside to cool to room temperature .
  11. Melt jam in the microwave for 30 secs .
  12. Whip the cream as per the instructions on the pack .
  13. Slowly undo the roll and spread jam on it followed by whipped cream .
  14. Roll it once again and place it in the fridge.
  15. Your designer roll is ready .



NOTES



  1. Beat the egg whites till stiff peaks r formed and slowly fold in the cake mix.
  2. The first roll had become hard since I had baked at 180 c for 8 mints.
  3. Always bake sponge cake at lower temperature .
  4. I haven't given the measure for jam and whipped cream since it entirely depends on your taste.

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