Swiss roll cake is always one of our family favorites. I usually try, if I have enough time to prepare, to make cake for a birthday celebration in our house. This year, my youngest requested for a Swiss roll cake for his birthday. He requested for a coffee roll cake and other variant of roll cake. However, since his birthday this year fell on the busy period of Easter celebration, and also an appointment with family friends, I negotiated with him to make 2 chocolate Swiss roll cake filled with fresh whipped cream and fresh strawberries.
At the beginning, he was dissapointed. However, when the cake was being made, he started to get enthusiastic and started to help around with the cake. And when we could cut and try the cake, he was completely happy. I was also happy with the results.
Let's get directly to the recipe of the cake, so you can try to make it at home.
Ingredients
(A)
4 egg yolks
20 gr fine sugar
25 gr vegetable oil
50 gr milk
50 gr cake flour
(B)
4 egg whites
0.5 teaspoon cream of tartar
45 gr fine sugar
Ingredients of the Filling
300 ml cream (minimum 35%, the one we use for making whipped cream)
20 gram powder sugar
Fresh strawberry - washed and dried with paper napkin
How to make the cake:
1. Preparation: Line the pan with baking sheet. Make sure the baking sheet is bigger than the baking pan/tray, so that we can take out the cake easier. This time, I used a rectangular tray from IKEA.
2. Mix all (A) ingredients except the flour. Sift the cake flour in, and mix it until it reaches smooth consistency. Put aside.
3. In another bowl, mix the egg whites until it is frothy. Add the cream of tartar and sugar, mix until it becomes soft peak.
4. In the mean time, preheat the oven, upper-and-lower heat at 160 degree Celcius.
5. Mix briefly the egg-flour mixture (A) to make sure that it is still smooth. Fold in 1/3 of the egg whites mixture (B) into the egg-flour mixture (A). After it is well incoporated, add every time 1/3 of the egg whites mixture (A) into the mixture gradually and fold it in well. Make sure that the (A) and (B) are fully incorporated.
6. Pour the mixture into the cake pan lined with baking paper and use the spatula to spread the mixture evenly. Note that the mixture is not really flowing, so you have to help the mixture to spread itself evenly.
7. Bake the cake at 160 degree Celcius, for around 20 minutes or until the tooth pick test comes out clean.
8. Let it cool in the oven with the oven door a little bit open for around 5 minutes.
9. Take the cake out of the pan and let it cool further on the cake rack. When it is still warm but cool enough to touch, roll the cake and let it sit in a roll shape.
10. When the cake is already cool, unroll it, spread the cream filling (see below on how to make it) and then add 1 line of strawberries.
11. Roll the cake and wrap it with the baking paper. Store it in the refrigerator for at least 1 hour before serving it, to make sure that the shape will hold.
How to make the filling:
Beat the fresh whipped cream and powder sugar until they are incorporated and forming a smooth whipped cream consistency.
Enjoy the cake!
