Swiss roll with strawberries

レシピ

材料・調味料

作り方

1: Separate eggs into whites and yolks, put egg whites in freezer (about 10min). Heat up oven to 170℃ and place a baking sheet in a baking tray (28x28 or 32x24).

2: Put 1/3 if sugar in egg yolk, beat it until it gets whitish and a little bit thick. Place oil and milk in a heat resistant container and warm it up in a microwave, 20sec, until it reaches about 55℃ to 60℃ (a bit warmer than body temperature), then slowly add to egg yolk mixture (like when u make mayo), mix well until the mixture gets fluffy. Then add shifted flour (at least twice), mix gently.

3: Take out the egg white from freezer, add a pinch of salt and beat it until egg whites get fluffy and slightly firm, then add 1/3 of the rest of sugar, beat it till firm, repeat this twice and make sure the meringue becomes firm each time after adding sugar.

4: Add 1/4 of the meringue to 2(egg yolk butter), mix it well till it gets smooth texture, then pour it into egg whites' bowl, mix it with hand beater or spatula very very gently.
Then pour into baking tray, gently spread it out, level surface and give some tap to release the air in the butter. Bake for 10-12min (depending your oven) or until a skewer inserted comes out clean. Drop the baking tray onto the bench straight after it comes out from oven to prevent it shrinking. Cover the top with a plastic wrap tightly and place it onto wire rack upside down. Remove the baking paper gently and put it back onto the cake, put the whole cake (incl wire rack) into a plastic bag and let it cool down.

5: Cut the strawberries and pit them in a bowl then add some sugar (1-2 teaspoons) and mix.
Whip the cream.
I usually use 200ml of thickened cream (35%) and 20g of condensed milk, beat it until it gets slightly thick and add 1-2 tablespoon of skim milk powder then whip it till fluffy and firm.

6: Place the cake leaving a baking paper underneath whichever the side you prefer to come outside, cut off diagonally the edge of cake ( the end part of the roll), spread whipped cream. Leave more cream in the foreground, (less cream towards to the back) and place strawberries then use the baking paper to support the cake and roll!
Place the end of the roll down wrap it with the baking paper that you used to roll the cake tightly, then wrap it with plastic wrap, place it in the fridge for at least 1hour to let set.
Cut out and serve.

ポイント

Do not squash the meringue too much when u mix it with yolk butter.

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