Strawberry Swiss Roll Recipe
This delightful Strawberry Swiss Roll is a perfect dessert for any occasion. With its delicate sponge cake, smooth white chocolate cream, and juicy strawberry filling, it’s an indulgent treat that is sure to impress. The preparation involves a few detailed steps, but the result is worth every bit of effort. Make sure to prepare the white chocolate cream at least two hours ahead to let it set properly. This recipe serves 8 people and is guaranteed to become a favorite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 type) | 50g |
| Almond flour | 50g |
| Sugar | 80g |
| Egg whites | 4 |
| Egg yolks | 5 |
| Wildflower honey | 12g |
| White chocolate, chopped | 140g |
| Fresh liquid cream | 100g |
| Whole milk | 100g |
| Brown sugar | 45g |
| Egg yolks (for cream) | 40g |
| Gelatin sheets | 4g |
| Fresh strawberries, sliced | 200g |
| Sugar (for strawberries) | 20g |
| Lemon juice | 1 |
| Powdered sugar (for dusting) | As needed |
Instructions:
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Prepare the White Chocolate Cream:
Begin by chopping the white chocolate finely. In a separate bowl, whisk the egg yolks and brown sugar together. Heat this mixture gently over low heat, stirring constantly and checking the temperature with a thermometer. Once the mixture reaches 85°C (185°F), remove it from the heat. Soak the gelatin sheets in cold water for a few minutes, then add them to the egg mixture. Stir until completely dissolved, and pour this over the chopped white chocolate. Mix until smooth and set aside. Refrigerate this mixture for at least two hours or overnight for best results.
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Prepare the Sponge Cake:
Preheat your oven to 180°C (356°F) in static mode. Separate the egg yolks and whites into two bowls. Beat the egg yolks with half of the sugar until light and fluffy, using a hand mixer or stand mixer. Gradually add the wildflower honey to the yolk mixture. In a separate bowl, whisk the egg whites with the remaining sugar until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture using a spatula, taking care not to deflate the batter.Next, add both the all-purpose flour and almond flour, mixing gently until fully incorporated. Line a 30×38 cm baking sheet with parchment paper and pour the batter onto it. Spread it out evenly with a spatula to ensure the mixture covers the entire surface.
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Bake the Sponge Cake:
Bake in the preheated oven for 10-12 minutes or until the cake is lightly golden and firm to the touch. Check by pressing lightly on the surface; if it springs back, it’s done. Once baked, remove the cake and immediately place another sheet of parchment paper on top. Flip the cake over onto a flat surface carefully and allow it to cool slightly. Gently peel off the parchment paper from the top and allow the sponge to cool completely. -
Prepare the Strawberries:
Wash and slice the strawberries into medium-thick rounds. Place them in a small saucepan with lemon juice and sugar. Cook on low heat for 2 minutes, just enough to dissolve the sugar and release some of the strawberry juice. Once done, strain the strawberries and set aside both the fruit and the strawberry syrup. -
Assemble the Roll:
Once all the components are ready, take the chilled white chocolate cream from the fridge. Stir the cream with a spatula to soften it. Spread the cream evenly over the cooled sponge cake using a spatula. Add the sliced strawberries on top of the cream, distributing them evenly across the surface. -
Roll the Cake:
Carefully lift the shorter edge of the parchment paper and begin rolling the cake up gently, ensuring that you do not press too hard to maintain the sponge’s softness. Continue rolling until the entire cake is rolled up tightly. Seal the ends with the parchment paper, and let it rest in the fridge for at least an hour to set. -
Finishing Touches:
After the resting time, remove the roll from the fridge and carefully peel off the parchment paper. Brush the outer surface of the roll with the reserved strawberry syrup. Dust the top with powdered sugar for a lovely finishing touch. For a more decorative effect, you can place strips of parchment paper diagonally across the surface and dust with powdered sugar for a striped look.
Serving Tips:
Slice the Strawberry Swiss Roll into thick rounds and serve chilled. This dessert pairs wonderfully with a dollop of whipped cream or a drizzle of extra strawberry syrup. It’s an elegant addition to any gathering or simply a treat for your family after dinner.
Nutritional Information (Per Serving):
Calories: 300
Protein: 4g
Carbs: 35g
Fats: 15g
Sugars: 25g
Sodium: 50mg
Enjoy this beautifully layered dessert and let its smooth white chocolate cream and refreshing strawberries transport you into a world of flavor!
