Straw­berry Swiss Roll

As lovely to eat as it is to look at, this fluffy cake re­ally hits the sweet spot. SARAH KHAW shares her recipe.

Simply Her (Singapore) - - Home & Food From The Oven -

IN­GRE­DI­ENTS 30g un­salted but­ter 60g plain flour 45ml milk 1 egg 3 eggs, whites and yolks sep­a­rated 75g caster su­gar 260g whip­ping cream 45ml syrup (boil 30g su­gar in 30ml wa­ter un­til the mix­ture thick­ens slightly)

10 large straw­ber­ries, 6 diced and 4 halved DI­REC­TIONS 1 Pre­heat the oven to 180 deg C. Line a 23cm by 30cm bak­ing pan with bak­ing paper. 2 Melt the but­ter in a saucepan over low heat. Turn off the heat, sift in the flour, and mix well. 3 Add 15ml milk and mix well. Re­peat, adding 15ml milk at a time. Cook over medium heat for 30 sec­onds un­til the mix­ture turns yel­low. Re­move from heat and trans­fer to a large bowl. 4 In an­other bowl, mix the whole egg and 3 egg yolks to­gether. With a hand mixer, blend in of the milk mix­ture. Re­peat, us­ing of the milk mix­ture at a time. 5 In a sep­a­rate bowl, whisk the egg whites with a hand mixer un­til it re­sem­bles beer foam. Add 15g su­gar and whisk un­til soft peaks form. Add 30g su­gar and whisk un­til stiff peaks form to make a meringue. 6 Fold half of the meringue into the milk-egg mix­ture. Beat in the re­main­ing meringue for about 10 sec­onds, then fold it in gen­tly un­til in­cor­po­rated. 7 Pour the bat­ter into the lined bak­ing pan and spread it evenly. Gen­tly tap the base a few times to re­move air bub­bles, and bake for 20-25min. 8 Whip the cream and 30g su­gar un­til soft peaks form to make the whipped cream. 9 When the cake has cooled, spread cling film over the top and tip it out. Re­move the bak­ing paper. 10 Brush the syrup over the top of the cake.Spread half of the whipped cream on the cake with a scraper, then top with diced straw­ber­ries. 11 Roll the sponge cake as tightly as pos­si­ble into a log. 12 Top the cake with the rest of the whipped cream and dec­o­rate with the halved straw­ber­ries. Keep chilled un­til ready to serve.

Note: Use the whip­ping cream straight from the fridge so it’s cold and holds well when it’s whipped.

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