DESSERTS,  ROULADES, SWISS ROLL

Sweet Times with Swiss Rolls & Strawberries

‘This one smells like strawberry.”
Lusy Garcia
Str+swiss+roll6Helen @ 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.str+swiss+rollThey’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. Str+swiss+roll3

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). 2009 04 17+strbry+swiss+roll,phalsa+sherbet9Some 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!! str+swiss+roll2

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!Str+swiss+roll9STRAWBERRY SWISS ROLL
Ingredients:
3 eggs
1/2 cup Castor sugar (I used powdered vanilla sugar)
1/2 cup flour
1 tsp pure vanilla extract Str+swiss+roll7Filling:
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)Str+swiss+roll1Method:

  • 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.
  • Chill well & serve in slices.Str+swiss+roll8

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

59 Comments

  • 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..

  • 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.

  • oneofagrind

    ahh and once again my mouth started watering after reading your blog! looks just too yum 😀

  • 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!!

  • 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.:-)

  • 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.

  • Donna-FFW

    This looks unbelievably delicious. Your talent amazes me. Sounds like a fantastic tasting dessert.

  • 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!!!!

  • 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!!!

  • 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. 🙂

  • 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

  • Arwen from Hoglet K

    Beautifully decorated Deeba! Good luck with the electricity outages. I hope they don’t catch you at the wrong moment.

  • stephchows

    I would have never guessed this would be a simple ingredient recipe. It looks beautiful!!!!

  • Menaka

    Swiss roll pans come in different sizes so may I know what pan size you used for this recipe?
    Thank you.

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