1. Preheat the oven to 170C and line a 24x34cm baking tray with baking paper.
2. In a clean, dry bowl, beat the egg whites till foamy. Add 20 g of sugar and beat till soft peak. Add the remaining 20g of sugar and beat till firm peaks form.
3. In another bowl, beat the egg yolks with 10g of sugar until they become thick and pale. Add the vanilla and beat to combine.
4. Sift the flour (either 10g corn flour - 30g plain flour, OR 40g cake flour) and add to the egg yolk mixture. Beat lightly to combine.
5. Fold in a third of the egg whites to the egg yolk mixture to loosen the mixture. Fold till well incorporated.
6. Then, add in the remaining egg whites and fold in gently, making sure not to deflate the mixture. There should be no white streaks running through the batter.
7. Pour the batter into the prepared tray and smooth out. Drop the tray a few times onto the counter to release the larger air bubbles from the batter.
8. Bake for about 25 minutes.
9. When the cake is baked, immediately invert it on another sheet of baking paper, and place a tray over it to keep the moisture in.
10. Prepare the filling by whipping the cream with the sugar, and slicing the strawberries.
11. Peel off the baking paper from the cake. If it seems stuck, moisten it slightly with water, then peel it off. Flip the cake over again so that the baking paper side faces the bottom.
12. Slice a 45° strip at one end (the video illustrates this more clearly). This creates a seam that will help the cake roll neatly.
13. Spread the surface of the cake with cream, arrange strawberries and roll up the cake tightly using the baking paper.
14. Place it seam side down and secure with a layer of cling wrap. Refrigerate for at least 2-3 hours before slicing and serving!
Originally Submitted
8/5/2013
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