Vanilla Strawberry Swiss Roll
Magic can happen when you bake a swiss roll. Strawberry and vanilla is such a timeless flavor combination. And it doesn't take too long to assemble this swiss roll too - it's airy and fluffy—especially great when you pair it with some strawberries!
SERVES 14
BAKE TIME 20 mins
DIFFICULTY Easy to Medium
Chiffon Batter
A1
| 30g | Milk |
| 30g | Corn Oil |
| 145g | Whole Egg |
A2
| 85g | Cake Flour (sieved) |
| 1g | Baking Powder (sieved) |
A3
| 95g | Egg Yolk |
A4
| 190g | Egg White |
| 2g | Cream of Tartar |
| 90g | Sugar |
Décor
| 500g | Value Pride |
| 150g | Fresh Strawberries |
Chiffon Batter
- Slightly mix milk, corn oil and whole eggs together until smooth.
- Mix the cake flour and baking powder into the egg mixture.
- Add the egg yolk into the mixture and mix until smooth.
- Whip the egg whites, sugar and cream of tartar into a meringue.
- Fold the meringue into the cake batter.
- Spread onto a lined baking tray and bake.
- Baking Temperature: Top and Bottom/ 170°C
- Baking Time: 15 to 20 minutes
Décor
- Whip Value Pride into soft peak.
- Cut strawberries into quarters.
- Spread a layer of the whipped Value Pride onto the cake and evenly place the strawberry across.
- Roll up the cake and chill for 2 hours.
- Slice the roll into individual portion and serve.
