STRAWBERRY SWISS ROLL
A fluffy, delicious and beautiful cake that you can enjoy at any time.
Prep Time 35minutes mins Cook Time 15minutes mins Total Time 50minutes mins Servings: 10 slices
Ingredients
4 eggs room temperature
½ cup Gourmet Strawberry sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups strawberries finely diced
1 ½ cups heavy cream cold
½ cup powdered Gourmet Strawberry Sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F
Line a 13×9 baking sheet with parchment paper and set aside.
Using a mixer, beat the eggs on a high speed until foamy.
Gradually add Gourmet Strawberry Sugar and 1 teaspoon of vanilla extract
Continue beat on a high speed for 6-7 minutes, until the mixture is thick and tripled in size
In a separate mixing bowl, mix together all-purpose flour, baking powder, and salt
Sift while adding the dry ingredients to the mixture.
Using a spatula, fold it in until smooth consistency. Do not overmix
Pour the batter on the baking sheet.
Bake for about 10-12 minutes until the top is golden and a knife comes out clean.
While it's baking, place a clean towel on a counter and sprinkle it with powdered Strawberry Sugar.
Remove the cake from the baking pan to the clean linen towel (face down)
Remove the parchment paper.
Roll into the towel and let it cool off
While it's cooling off, finely cut the strawberries.
Using a mixer, whisk cold heavy cream, powdered Strawberry sugar, and vanilla extract until stiff peaks.
When the cake is cooled off, carefully unroll and loosen it from the towel.
Spread ⅔ of the whipped cream evenly and top with strawberries
Roll again.
Place on a serving plate
To Finish, dust powdered Strawberry Sugar.