Strawberry Swiss Roll

We are enjoying our School holidays so far, sleeping late and waking up late, lol. I was so tempted to make a charaben today, but convinced myself I should do some baking instead, as I won't have time to bake once School reopens in a couple of days.

Decided to do a strawberry swiss roll as I've a lot of strawberries in my fridge. :)


Strawberries swiss roll for our tea. :)


The boys finished eating their slice of the roll, while I was busy taking photos, lol. :)

SWISS ROLL RECIPE

Ingredients:

Mixture A:
4 egg yolks
10g sugar
35g oil
20g milk
50g cake flour (sift 2 times)
1 tsp vanilla essence
1 tsp lemon zest
1 tsp lemon juice

Mixture B:
4 egg whites
30g sugar
1/2 tsp cream of tartar
pinch of salt

Cream mixture:
Half cup whipped cream
4 tbsp icing sugar

Method:

1. Prepare a 8 by 12 inch cake pan, by spraying some oil and lining with parchment paper.
2. Preheat oven to 180 degrees celcius.
3. Cream egg yolks and sugar till thick and light.
4. Add in oil, milk, vanilla essence, lemon zest and juice and mix well.
5. Fold in cake flour.
6. Beat egg whites till foamy, add in cream of tartar and pinch of salt. Continue beating and adding in sugar in 3 additions till stiff peaks.
7. Fold in 1/4 of mixture B into A. Fold in the remaining mixture B gently after that.
8. Pour mixture into prepared pan and spread evenly.
9. Bake for 20 minutes, leave to cool.
10. Whip cream with icing sugar till stiff peak, chill in the fridge.
11. Spread cream on the cake, top with strawberries. Slowly peel off the parchment paper as you roll up the cake.
12. Wrap your cake with new parchment paper and chill in the fridge for half an hour, before cutting it.