Saturday, June 2, 2012

Strawberry and Cream Swiss Roll (草莓奶油瑞士卷)—With Pictorial


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Swiss Rolls are one of my childhood favorites.  Yes I know, I have many favorites.  If you’re not familiar with them, they are sponge cakes filled with whipped cream, jam, or sometimes fresh fruit.  The origin of Swiss Roll is likely from the United Kingdom.  Since Hong Kong (my home country) was a British Colony from the 19th to late 20th century, the Swiss Rolls are popular treats that are easily found in most Chinese bakeries. 

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If you have been following my blog, you will probably remember that I’ve made a chocolate version of this Swiss Roll last Christmas (Chocolate Yule Log—Bûche de Noël au chocolat).  Doesn’t sound familiar?  Never mind, here’s the link again for you to drool on.  It really is a simple cake to make and I’ll walk you through in the step-by-step pictorial in just a minute. 

Before the berries season ends, I want to indulge in as many fresh berries as possible.  The strawberries are so sweet, juicy and vibrant when they are in season.  I can’t help it but to make the Swiss Roll with fresh strawberries and cream this time.  It’s a heavenly combination that my kids could attest to that.  Their little faces lit up with a big smile when they saw this cake.  That made me feel so warm and happy that they loved and enjoyed my creation.

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Let’s move on to the pictorial, shall we?

1) Grease a 10 by 15-inch baking pan with cooking spray and line the pan with parchment paper. Set aside.
2) Beat the egg whites with cream of tartar and a pinch of salt until frothy
3) Then slowly add in around 1/2 of the sugar and beat until stiff peak forms.
4) In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow.

Pictorial A

5) Then add the vanilla, melted butter and heavy cream until incorporated
6) Sift the cake flour into the egg yolk mixture. Add the lemon zest and lemon juice and fold until all ingredients are just combined.
7) This is how the egg yolk mixture looks like after folding in the cake flour
8) Fold egg whites into the egg yolk mixture in three batches. Be careful not to deflate the egg whites too much.
Pictorial B

9) Gently spread the cake batter evenly onto the prepared cake pan. Bake at 375 degree F for 8 to 10 minutes
10) This is how the cake looks like when it’s out of the oven.  Place on a wiring rack until completely cooled.
11) Spread the whipped cream evenly onto the cooled cake. Sprinkle the strawberries onto the cream evenly.
12) Roll the cake up, from the shorter end. I trim off 1/2-inch of the cake on both ends for a prettier presentation.

Pictorial C

That’s it!  Simple enough, right?  I hope you’ll take advantage of the berry season and try this recipe out.  The sponge cake itself is silky, light and fluffy as clouds.  I used a little bit of lemon zest and juice to brighten up the flavor.  The juicy strawberries in the fillings are mingling with the smooth and freshly whipped cream.  You’ll get a burst of juicy freshness when you bite into the strawberries.  If that doesn’t sound heavenly, I don’t know what is.

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I hope you enjoy today’s recipe.  Thank you for stopping by and I’ll share another favorite treat with you real soon.

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Strawberry and Cream Swiss Roll (草莓奶油瑞士卷): (Printable Recipe)
Servings: 8-10

Ingredients for the cake:
5 egg whites
5/8 teaspoon cream of tartar
1/2 cup + 2 tablespoon caster sugar, divided
Pinch of kosher salt
5 egg yolks
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/4 cup heavy cream
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/2 cup cake flour

Ingredients for the filling:
3/4 cup heavy cream
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1 cup fresh strawberries, diced

To prepare the cake:
Preheat the oven to 375 degree F.  Grease a 10 by 15-inch baking pan with cooking spray. Then, line the pan with parchment paper.  Make sure the parchment pager is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.

Next, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add in around 1/2 of the sugar and beat until stiff peak forms.

In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, melted butter and heavy cream until incorporated. Sift the cake flour into the egg yolk mixture. Add the lemon zest and lemon juice and fold until all ingredients are just combined.
Fold egg whites into the egg yolk mixture in three batches.  Be careful not to deflate the egg whites too much.

Gently spread the cake batter evenly onto the prepared cake pan.  Bake at 375 degree F for 8 to 10 minutes, or until a tooth pick inserted into the cake and comes out clean.  Place on a wiring rack until completely cooled.  Mean while, work on the filling.

To prepare the filling:
Beat the heavy cream with powdered sugar and vanilla until stiff peak formed.

To Assemble the cake:
Spread the whipped cream evenly onto the cooled cake.  Sprinkle the strawberries onto the cream evenly.  Roll the cake up, from the shorter end. I trim off 1/2-inch of the cake on both ends for a prettier presentation.   Top with fresh strawberries and serve.  Or, wrap in plastic wrap and refrigerate until ready to serve.


77 comments:

  1. your swiss roll is perfectly without cracks..I am impressed and will try out our recipe soon:-)

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    1. Thank you so much, Jehanne. I make this Swiss Roll all the time, with different flavors. It's a very spongy and moist cake so it's not easily crack. Hope you'll love the recipe. :)

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  2. Oh my that looks lovely. Swiss roll looks perfect and well photographed!

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    1. Thank you for your sweet compliment. :) I'm glad you like it.

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  3. Replies
    1. Thank you. Yes it was so good that my little boy ate 2 pieces in one sitting. :P

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  4. Love this Swiss roll especially with strawberries in it. Lovely pictures too!

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    1. Thank you, Ann. Glad you like this Swiss roll. This is one of my family's favorite so I make it quite often (but I try to make different flavor each time).

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  5. This is a different recipe for a roll than I usually make but it looks delicious. I am going to try it as soon as my strawberries are ready!

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    1. I'm envy that you're growing your own strawberries. I wish I have enough out door space to have my little garden. Let me know how you like this cake if you make it. :) Thanks for stopping by and leaving your comment, much appreciated.

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  6. Caught you from foodgawker swiss roll is simply superb!you desrve those awards!

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    1. Thank you, Dear. :) This Swiss roll really is one of my family's favorite. Gotta love the berry season.

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  7. Your strawberry swiss roll looks so beautifully done. I bet it must be soft and yummy and more so I just loves anything with strawberries! I have yet to make my perfect swiss roll yet as I have done once with a failure!

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    1. Yes, this is a wonderful soft and moist Swiss Roll, one of my family's favorite. :) It's pretty simple to make if you follow the recipe and pictoroal. I hope you'll give it a try. Don't get discourage by the past failure. I'm sure your next one will be way better. ;)

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  9. A perfect Swiss roll, Amy. Thanks for the detailed instructions and photos.

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    1. Thank you, Angie. I'm glad you like it. Wish you a wonderful week ahead.

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  10. This is absolute perfection! I've made roll cake before and it doesn't even come close to the way this looks. Well done!

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    1. Thank you for your sweet comments. This is a recipe that I developed long ago with many different attempts (finally got the results I love). I use this recipes all the time because it works really well. Hope you'll give it a try. It's easy to make and the cake is soft and moist. :) Wish you a wonderful week ahead of you.

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  11. Wow! Really perfect and pretty...You seem to make it effortlessly. You are very skilled. Hope to be able to try this soon.

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    1. Thank you for your sweet comment. It really is a simple recipe. Well, many also because I make it so often that I think I can do one with my eyes closed. LOL...Hope you'll give it a try. Have a nice week ahead.

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  12. Your Swiss roll is perfectly smooth and gorgeous! Looks so pretty with the strawberries in the filling:) Enjoy your week, Amy!

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    1. Thank you for your sweet comment, Sue. :) Wish you a wonderful week too.

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  13. Oh yes!! This too is one of my absolute favorites, but I have never dared to make it myself....

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    1. Don't be afraid, it's much easier to make than it looks. :) In case if they don't look the way you like, it still tastes wonderful, that I can guarantee. Have a wonderful week, Belinda.

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  14. BEAUTIFUL recipe Amy! I love your site here. So many wonderful recipes.

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    1. Thank you so much Karen. I'm glad you like my recipes. Enjoy!

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  15. Simply stunning photos and as always, love all of the details

    Dave

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    1. Thank you, Dave. I'm glad you enjoy the photos. :)

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  16. Oh Amy! You did it again! This is gorgeous!! I consider swill roll one of most difficult looking dessert... One positive about this cake is that you don't have to layer the sponge, but you have to still roll it beautiful and it must look pretty from the side. That seems like a lot of "commitment" haha! This is absolutely wonderful job Amy!

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    1. Thank you so much for your sweet comment, Nami. :) I love your list of "commitment". hahaha.....I'm glad that this is only a "difficult looking dessert", but actually very easy to make. Because my kids "request" it quite often.

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  17. This looks so summer and delicious!

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    1. Thanks, Barbara. Yes, it feels and taste like summer as well. :)

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  18. This looks so fantastic :)) Breathtaking!

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    1. Thank you. Glad you like it. Have a wonderful day.

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  19. I want to move over! Can I? haha....
    This looks so inviting.
    Krisyt

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    1. :) Yes, you're welcome to move over. I think we'll have lots of fun cooking and baking together.

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  20. This looks like the perfect summer dessert! How beautiful too.

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    1. Thank you, dear. Hope you're having fun and enjoying the Summer so far. :)

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  21. Hi Amy, I made a Swiss roll using someone else's recipe n it asked to be put in a tied bag then pre-roll it. So ur recipe doesn't require to do this? My Swiss roll also cracked when I roll it. Why is that? Please help. Thx!

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    1. Hi there, sorry that your Swiss Rill cracked. Since you did NOT use my recipe, I can't really tell you exactly why your roll cracked. My guess would be because the cake was too dry and not spongy enough? Or, the cake is too thick to roll? I hope you'll try my recipe next time. I make this Swiss roll all the time, with different flavor as well and never cracked. And you are correct, you don't need to pre-roll with my recipe because the cake itself is very flexible and spongy. Hope you'll have a beautiful Swiss Roll next time. Happy baking and have a wonderful weekend.

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  22. The roll cake is wonderful ! You nailed it Amy.
    Thanks for submitting your photo to DMBLGiT July.

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    1. Thank you for your sweet commend, Tika. And thanks for hosting another DMBLGiT. ;)

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  23. This Looks So Tasty && I Would Like To Try It....But Can I do It Without The Strawberries?

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    1. most definitely. You can just use the cream without strawberries.

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  24. I Wanted To leave out the Strawberries and just use strawberry jam instead....Is That Possible?

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    1. Yes, you can do that. But since you might only need a thin layer of jam as fillings, your roll might not look as full as using cream and strawberries. Or, you can even make a chocolate Swill Roll like this one. (http://utry.it/2011/12/chocolate-yule-log-buche-de-noel-au.html)

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  25. Hi Amy, i made the swiss roll last night and the result was great. No problme in the process at all. i used smoked salmon creamchesse filling so it is a savory roll instead of sweet. i share the cake w/ my friends and co-worker and she likes.

    i like the texture of the cake, mosit, soft and spongy..but, the only thing i find the cake is not as fluffy and high as yours. i don't know it is becasue i use the spatula to fold the egg white and using chopping movement to get the egg white into the egg yoke mixture and that make the batter deflate a bit. Any advice?

    i took some pictures and ish i can show them to you.. but, don't know how post them on your site.

    Anyway, love your recipe and this is one of the moist and smooth swiss roll iever made! ;)

    Thanks for sharing your wonderul recipe and keep them coming! :)
    Evonne

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    1. Hi Evonne,

      I'm so glad to hear that I've tried and love my recipe. Smoked salmon and cream cheese filling sounds wonderful. What a nice way to turn this into a savory treat. :)

      To get the light and fluffy texture of the cake, make sure the egg whites are beat to stiff peaks and carefully fold into the yolk mixture so the air in the egg white is not deflated. (also, the size of the baking sheet matters too, the bigger the pan, the more flat the cake will be. So, it's good the make sure the baking sheet size is correct as well)

      Wish I can look at the picture of your finish product. You can upload to http://www.flickr.com/ and share the link if you have an account. If not, you can always email me if you want to. Here's my email address: amy [at] utry [dot] it

      Thanks again for taking the time to let me know you've tried the recipe. Happy Friday and have a wonderful weekend.

      Amy

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    2. Thanks for the adivce, Amy. I will send you the pix but, could you please confirm your email for me?
      Amy@utry.it.com

      Thanks,

      Evonne

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    3. You're very welcome, Evonne. Hope it helps. My email address is. Amy (at) utry (dot) it

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    4. This comment has been removed by a blog administrator.

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    5. Hi Evonne, I just replied to your email. Thank you so much for sending me the pictures. They are beautiful. Sorry but I have to remove the previous comment since having the whole email address all spell out is an easy way to attract junk emails. Hope you understand. Once again. Thank you for sharing your creation. Have a wonderful day. :)

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  26. Hi just wanted to ask what is the 2 tablespoon of sugar for? And why does it have to be divided from the rest of the sugar?

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    1. Actually, the total of sugar used in this recipe is 1/2 cup + 2 tablespoons, just the amount of sweetness I like. Of course, you can add more or less according to your own taste. But read the recipe carefully, as I put "divided" next to the ingredient so you know not to add all the sugar to a particular step all at once. You need half of the amount of sugar to beat the egg whites and half to beat the egg yolk mixture. (not just divide that 2 tablespoons of sugar to somewhere else) Hope it helps. :)

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  27. I just found your blog from a comment link. I love these types of cake when I go to bakeries, thanks for sharing this recipe, I hope I get to try it soon hopefully when strawberries are in season.

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    1. Thank you for stopping by and leaving a comment. Oh, this is one of my family's favorite Swiss Roll! :) Hope you'll give it a try soon. :) I'm just glad that I get strawberries all year-round here. At the mean time, maybe you can try the chocolate swiss roll first before the you get fresh strawberries.

      Chocolate Yule Log recipe: (http://utry.it/2011/12/chocolate-yule-log-buche-de-noel-au.html)

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  28. Dear Amy,

    I'm trying to make green tea swiss roll. How can I modify this recipe for green tea flavour swiss roll? Or do you have a recipe for green tea swiss roll instead? Greatly appreaciate for your help.

    Thank you.

    Regards,
    Cheryl

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    1. I am so glad that you ask. I'll have a green tea Swiss Roll recipe out soon. Please stay tuned. :) Have a great weekend, Cheryl.

      Amy

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  29. Dear Amy,
    I have been on a long quest to find a great Swiss roll cake recipe. This is just what I am looking for! The roll cake came out so spongy and moist. It's also not stuck on the parchment paper like the other recipes that I tried. I double the whipped cream filling only because I am crazy about the cream in my roll cake. Thank you soooo much for sharing this wonderful recipe and the great pictorial. Next try will be the paper wrapped cupcakes of yours =).

    Thanks a bunch,
    Laishan

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    1. Hi Laishan, Thank you so much for trying my recipe. Oh...doubling the whipped cream sounds tempting. :) I sometimes serve extra whipped cream on the side for whoever wants extra. I'm so glad you love the recipe as I've tried and tested many times to get this result for a spongy and moist texture roll cake.

      Let me know how it goes with the paper wrapped cakes, I'm sure you'll love those too. This Roll cake and the paper wrapped cakes are my family's favorites.

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  30. What an elegant swiss roll.

    I'm featuring recipes from around the world for Ramadan on my blog and featured this today.

    http://www.withaspin.com/eat/ramadan-2013/ramadan-july-16/

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    1. Thank you so much for featuring my recipe. Can't wait to check out what others are cooking.

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  31. I just saved this recipe and can't wait to make it! The Swiss roll looks so delicious and I can still remember having it when I was in japan. Pretty miss this one since it's difficult to get the fresh kind in Beijing.
    By the way, your blog looks awesome!

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    1. Thank you so much, Maggie. I'm sure you'll love this recipe. :) I'm happy to hear that you like my blog. Take care.

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  32. Hi Amy! What a lovely recipe! I love it! Thanks for sharing! I have one question, what are the egg whites? why they look like they where solid? I thought the egg white was the liquid transparent part of the egg.. Thanks in advance! (:

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    1. You're most welcome and I'm glad you like the recipe. You are correct, egg whites are supposed to be the translucent part from the eggs in "liquid" form, that is if you haven't do anything with them. Referring back to step number 2 and 3 from the pictorial, I whipped the egg whites with a pinch of salt, cream of tartar and sugar. The egg whites turned into meringue, which is a like foam, very firm foam at stiff peak. I hope that answered your question. :)

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    2. Thank you for replying! you are so kind! What do you mean with cream of tartar? I'm new to this.. Thank so much!

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    3. You're most welcome. :) I'm glad to help.

      Cream of tartar is an egg white stabilizer. It'll help your whipped egg whites stay foamy longer. You can find it in the spice isle in the supermarket. For your reference, the link below will show you how it looks.

      http://www.amazon.com/gp/product/B0005XNA18/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0005XNA18&linkCode=as2&tag=a0464-20

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  33. I JUST made this and tried it. This is SO good!!! So light and heavenly!!! Very easy and doesn't take time. Thank you so much!!!

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    1. Thank you so much for trying the recipe, Sally. :) I'm so glad to hear that you loved it. Yes, it's actually quite simple to make and tastes so good. Have fun baking.

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  34. I just made this and it's delicious. The only I did wrong was forgot to take the cake out of the pan and cool it in a cooling rack. Therefore, I don't have the skin on the cake.

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    1. Thank you so much for trying the recipe. I'm glad that you liked it. It's okay, skin or no skin, I'm sure it tastes just a good. ;)

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