Strawberry Swiss Roll

We were on a flight back from Kathmandu and we got upgraded to first class and the air-hostess asked us what we wanted for dessert. I read the menu and Gulaab Jamun was the only familiar treat so I ordered that. Eissa, who was 10 years old back then and was sitting right next to me, ordered the swiss roll. When I saw it, I wanted a bite of it. A bite turned to two, three and so on. To this day, Eissa will tell you I stole his swiss roll so this is for him. I heart you, buddy!

Eissa found this recipe in a magazine, years ago and I am so glad to have made this again. Here’s what you’ll need. 

Ingredients: 

For the Roll:

100 gms ground white sugar + 2 tbsp for dusting
100 gms flour
2 tsp baking powder
4 eggs

For the Filling:

150 ml whipping cream
2 cups strawberries, washed dried and hulled 
3 tbsp icing sugar 

Whip the cream with the 3 tbsp sugar till well risen and thick. Refrigerate for two hours or overnight.

Pre-heat the oven to 180 C. Grease and line a 25 x 35 cm tin. Let the parchment lining stick out on the sides.

Whisk eggs and sugar together for ten minutes till light, fluffy and tripled in volume. You will have to be very patient, it might seem like its not turning light and fluffy. In another bowl sift the flour and baking powder. Slowly fold into the egg and sugar mixture till smooth. Pour into the greased tray and bake for ten minutes or until light golden on top. Take out and let it cool for a few minutes.

Cut out another parchment sheet slightly bigger than the size of the tray and dust with icing sugar. Flip the bakes swill roll sponge on the dusted parchment. The sponge will be flipped with the bottom side on top with the previous parchment layer. Remove this parchment.

Take the cream from the fridge and layer the sponge starting from one end. Make sure you leave a half an inch boundary on the longer edges. When you reach the other end, leave an inch wide boundary.

At about 2 inches from the starting edge, start lining the strawberries along the shorter end. Then, slowly and steadily start rolling the sponge till it comes full circle. Dust the top with more icing sugar and decorate with extra strawberries.

Refrigerate for another hour before serving. Cut up thick slices and serve! Happy Baking! Thank you for reading!

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