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Swiss rolls, also called Swiss rolls or jelly rolls, have an ancient history dating back to 19th century Europe.
These desserts used to be made by spreading jam on a thin layer of sponge cake, which was then rolled into a log shape.
Over time, new versions were born, adding various decorations such as whipped cream, chocolate and fruit.
Strawberry Roll Cake is a new way to prepare this traditional dessert.
It takes the traditional cake and adds the fresh, bright flavor of strawberries, making it a delicious treat for the warmer seasons.
The softness of the sponge cake combines perfectly with the fresh fruits, creating a delicious but not heavy dessert.
List of ingredients and cooking instructions.
o make a strawberry roll cake you will need these ingredients:
Strawberries: Fresh strawberries are the highlight of this dessert, adding flavor and decoration. You’ll need them to make the cake, filling, and decoration.
Cake flour: Cake flour is very important to make a light and fluffy cake. It has less protein than regular flour, which helps to make the inside of the bread smooth.
Eggs are responsible for giving structure to the cake batter and helping it rise.
Crystallized sugar is used in cake batter and filling to give it sweetness.
A little vanilla improves the taste of the cake.
Cream Cheese: Cream cheese is the base for a rich, tangy topping.
Whipping cream: Whipping cream adds lightness and a smooth texture to the mixture.
Powdered sugar: used to sweeten the filling and sprinkle the finished roll.
Lemon juice: A little lemon juice enhances the flavor of the filling.
Step-by-step instructions for making a strawberry roll cake.
Prepare the strawberries: To start, wash and remove the stems from the strawberries. Set aside a few for decoration and cut the rest into small pieces. Sprinkle them with a little sugar and let them sit while you prepare the cake.
Make the sponge cake: Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line a cake pan with parchment paper.
In a bowl, mix the eggs and sugar until you get a thick, light texture.
Pass the flour through a sieve and mix gently. Pour the dough into the prepared pan, distributing it evenly.
Bake for 10 to 12 minutes or until cake is lightly browned and springs back when touched.
Roll the cake: Once the cake is warm, gently turn it out onto a clean tea towel dusted with powdered sugar. Remove the parchment paper and wrap the cake in the towel, starting from the short end. Leave it to cool completely in this rolled position.
Make the filling: In a bowl, beat the cream cheese until smooth. Mix the cream, sugar, vanilla, and lemon juice until light and fluffy. Add the chopped strawberries into three small pieces.
To make the rolled cake, open the cooled cake and spread the filling evenly over the top. Gently roll up the cake without using the tea towel to seal in the filling. Place the rolled cake with the union down on a plate.
Decorate: Spoon some whipped cream or topping on top of the bread. Add halved strawberries and sprinkle with icing sugar.
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