Helen @ Tartlette posted about dried strawberries & macarons, & it transported me back to remininsencing about the good days we enjoyed with strawberries this past Spring. There’s something about this berry that draws you to it. I want to grab a handful & enjoy them, but they also cast a spell on me. Can’t just eat them as is … got to do more.They’re done for the season here, but I had a couple of last things I did with them. This is one of them, & there’sne moreore, a meringue slice cake, that’s the last one! Of course, had they been here still, I would have made this beautiful Strawberry Bruschetta too that Chris @ Melle Cotte did.
I made this because I wanted something light & with minimum fuss to the baking. With high summer temperatures here, electricity has been playing truant … more not there, than there (same story,different year for those who read my blog last year…he he). Some say I’m playing with fire by still attempting to bake, but what’s life without adventure? I’ve been lucky so far, & tread the path carefully. My summer baking is often limited to stuff that needs to bake for under 30 minutes, & I never pop in something into the oven on the hour! You see, that’s how power cuts here work!!
I love the idea of a Swiss roll. Minimum ingredients, no recipe pages needed after you make it a couple of times, baking time of 10 minutes, & dress it or don’t … it tastes great either way. Play around with flavours if you like … the choices are unlimited!STRAWBERRY SWISS ROLL Ingredients: 3 eggs 1/2 cup Castor sugar (I used powdered vanilla sugar) 1/2 cup flour 1 tsp pure vanilla extract Filling: 100ml whipping cream (we get a 25% cream here/low fat) 1/2 cup curd cheese (or use just cream if you like) 200gms strawberries (reserve 1-2 for garnishing) 3-4 tbsps Castor sugar 3-4 (adjust according to tartness of berries) Vanilla sugar for sprinkling on top (optional)Method:
Preheat the oven to 180 degrees C. Line, grease & dust a Swiss roll tin.
Beat the eggs, essence & sugar till mousse like, & holds shape for 5 seconds (beat for almost 10 minutes).
Lightly fold the flour in 3 goes in figure 8 movements (so as not to release the air bubbles).
Gently turn into prepared tray & bake for 10-12 minutes till light brown & spongy.
Turn onto a kitchen cloth sifted with Castor sugar. Remove lining & roll the cloth into a firm roll.
Leave to cool. Unroll once cooled.
With an immersion blender, puree 4-5 strawberries into the curd cheese. You should get a nice thick mixture. Halve the remaining strawberries, reserving a couple for garnishing if you want.
Beat the cream with Castor sugar till it holds peaks.(put 3-4 tbsps in a plastic baggie & reserve for piping on top if desired)
Fold the whipped cream into the strawberry curd cheese gently so that it holds shape.
Open out the rolled sponge, & spoon it over the cake, leaving a border around. Dot the halved strawberries over the filling. Give it a dusting of vanilla sugar (optional; I like the flavour it lends). Don’t overdo the strawberries or the cream might ooze out.
Gently roll the sponge back into a roll, taking care not to squeeze the filling out. Place onto serving platter, seam side down. Trim the ends if you like. Chill for about 30 minutes & then pipe designs over it with the reserved whipped cream& sprinkle vanilla sugar.
I had promised myself not bloggin as it is a long weekend here but then saw this. I think i should come there to learn decotrationg like this. Beautiful and yumm. Just made today the same cake, but then with simple cream filling with strawberries. I like you pink filling more better. Will post mine one of these days.
The scroll work is beautiful, Deeba, how on earth could you bite into this delicacy after all that effort? I continue to be amazed and dazzled by your work. 🙂
You are so amazing! I have never seen decorations like this on a rolled up cake. It’s absolutely stunning! I always like your decorations… they’re always so creative and make for a showstopper dessert.
Too good it turned out.The frosting is too perfect that if given a piece I will take atkeast half an hour to admire the frosting. I can perfectly understand the ‘playing with fire atttempting to bake’ .here (Blore) also the problem is too severe- every half an hour the cut happens.I feel like giving up baking itself
Amazingly beautiful! I have to try this one. i am new to baking and new to blogging and these creations of yours are keeping me going to try create some cool new stuff!! Keep baking and keep blogging!!
Wow, the swirls at the top are fabulous. It really is a different spin on the typical Swiss roll. How much practise do you need to get those beautiful swirls??? Decoration is something I am NOT good at. A bit too heavy handed I think. 🙂
This is one of the prettiest desserts I have seen …so pretty nearly makes one sorry for cutting it up..but I have NO MERCY give us a slice or two. hehe super delicious really is 🙂 xxx
Helen @ Tartlette posted about dried strawberries & macarons, & it transported me back to remininsencing about the good days we enjoyed with strawberries this past Spring. There’s something about this berry that draws you to it. I want to grab a handful & enjoy them, but they also cast a spell on me. Can’t just eat them as is … got to do more.
They’re done for the season here, but I had a couple of last things I did with them. This is one of them, & there’sne moreore, a meringue slice cake, that’s the last one! Of course, had they been here still, I would have made this beautiful Strawberry Bruschetta too that Chris @ Melle Cotte did. 
Some say I’m playing with fire by still attempting to bake, but what’s life without adventure? I’ve been lucky so far, & tread the path carefully. My summer baking is often limited to stuff that needs to bake for under 30 minutes, & I never pop in something into the oven on the hour! You see, that’s how power cuts here work!! 
STRAWBERRY SWISS ROLL
Filling:
Method: 
59 Comments
Manggy
I love it when you do the Victorian swirls– very elegant decoration! 🙂
Zita
Agree with Manggy there, you pipe so beautifully, Deeba! Nighty..Night 🙂
Dragana
This is almost too pretty to eat! Very creative presentation and looks like it tastes just a good. Lovely!
Sakshi
The prettiest roll I have ever seen…looks like an elegant bygone era fabric with all that piping..Can’t take my eyes off them..
Steph
The swiss roll looks so good and pretty!
Happy cook
I had promised myself not bloggin as it is a long weekend here but then saw this.
I think i should come there to learn decotrationg like this.
Beautiful and yumm.
Just made today the same cake, but then with simple cream filling with strawberries.
I like you pink filling more better.
Will post mine one of these days.
Elra
THis got to be the prettiest Swiss Roll on earth! Beautiful and delicious Dee!
oneofagrind
ahh and once again my mouth started watering after reading your blog! looks just too yum 😀
Helene
What a great way to eat strawberries. I love the swirls on top. It’s beautiful.
Parita
Love the strawberry swiss rolls..what an elegant design..fabulous
Coffee and Vanilla
Beautiful! Love the design you made on the roll 🙂
MyKitchenInHalfCups
Ahem. . . do you realize how very beautiful that is? Then the flavors: strawberry, whip cream and cake to put them together . . .WOW, beautiful!
Linda
Deeba, These are just so beautiful! You are so talented and they are almost too pretty to eat!!
HoneyB
I’ll bet it was as delicious as it is beautiful!
coffeegrounded
The scroll work is beautiful, Deeba, how on earth could you bite into this delicacy after all that effort? I continue to be amazed and dazzled by your work. 🙂
Elissa
You are so amazing! I have never seen decorations like this on a rolled up cake. It’s absolutely stunning! I always like your decorations… they’re always so creative and make for a showstopper dessert.
Soma
So elegant Deeba! I wish again i could make these, with SO many strawberries around.
How much flour to use Deeba? or did I miss anything?
Soma
Never mind! i read the ingredients 3 times & I still could not see it:-D.. I came back again & saw it the first time.:-)
Kerstin
Wow, it’s gorgeous! And you can’t go wrong with strawberries – it looks delicious!
Prathibha
Lovely roll and nice decoration…
Nags
Love the designer frosting 😉 So glad your blog is back up!
Curry Leaf
Too good it turned out.The frosting is too perfect that if given a piece I will take atkeast half an hour to admire the frosting.
I can perfectly understand the ‘playing with fire atttempting to bake’ .here (Blore) also the problem is too severe- every half an hour the cut happens.I feel like giving up baking itself
Curry Leaf
I think you can send it to MM:Springcakes. This being a spongecake roll made with spring fresh strawberries,fits the bill.
Maya
That’s such a beauty, I would feel so bad cutting it :)..Awesome as always Deeba!
Rachel
gorgeous piping
pigpigscorner
It looks gorgeous!
Donna-FFW
This looks unbelievably delicious. Your talent amazes me. Sounds like a fantastic tasting dessert.
Marci
They’re so pretty!
Risa
Wow! This is a beautiful cake!!
Shari@Whisk: a food blog
What a beautiful, elegant looking dessert. The whipped cream swirls give it an extra special touch. Beautiful job! Keep cool!
Gloria
WOW!!!! This is absolutelly wonderful and beauty dear Deeba I love it!!!xxGloria
You are a master!!! wow!!!!
meeso
Wow, you have decorated the outside with such care, it looks beautiful!
A_and_N
I love the deco! You’ve done this in the past too, right? They are so pretty!
Maria
a work of art. such a beautiful dessert!
giz
I can’t even speak – just simply gorgeous and could adorn the most festival and elegant of tables.
Richa
Amazingly beautiful! I have to try this one. i am new to baking and new to blogging and these creations of yours are keeping me going to try create some cool new stuff!! Keep baking and keep blogging!!
Snooky doodle
wow this looks so nice . I just made a swiss rill too but mine didn t come so nice. I ll try this one if I find some strawberries 🙂
ivorypomegranate
I’ve never made a swiss roll before, but it doesn’t seem too bad! And your piping is beautiful!!!
Chris
Deeba, that is stunningly beautiful and classy looking! Thanks for the mention!
Aparna
That must be the prettiest swiss roll I’ve ever seen, Deeba. I guess this style of piping is your signature now. 🙂
Julia @ Mélanger
Wow, the swirls at the top are fabulous. It really is a different spin on the typical Swiss roll. How much practise do you need to get those beautiful swirls??? Decoration is something I am NOT good at. A bit too heavy handed I think. 🙂
Ria Mathew
Just a simple 3 letter word for your creation…WOW!! 🙂
noobcook
wow! I absolutely love the beautiful swirl designs … yum yum!
Kelly
Your cake is beautiful! I am very inpressed with the piped decorations. I love strawberry and that sounds like a lovely way to have it!
Ricardo
This is one of the prettiest desserts I have seen …so pretty nearly makes one sorry for cutting it up..but I have NO MERCY give us a slice or two. hehe super delicious really is 🙂 xxx
The Blonde Duck
That icing is gorgeous!
Arwen from Hoglet K
Beautifully decorated Deeba! Good luck with the electricity outages. I hope they don’t catch you at the wrong moment.
chocolatecup
very very pretty!:)
Darius T. Williams
2 words:
simply fantastic!
Marija
Unbelievably beautiful decoration!
amritac
Oh wat a pretty swiss roll! Love that icing!
Bharti
That is the prettiest swiss roll I have ever seen.
Lynnco
Did you use cake flour or all purpose flour?
stephchows
I would have never guessed this would be a simple ingredient recipe. It looks beautiful!!!!
Arlette
what an elegant and gorgeous looking swiss roll….
WOWW
nazia
ohhh ur cake is gorgeous
Lara
Beautiful, could you tell me what size was your tin?
Menaka
Swiss roll pans come in different sizes so may I know what pan size you used for this recipe?
Thank you.