Strawberry Shortcake in Swiss Roll form recipe
Serves 8
45 mins prep
30 mins cook
75 mins total
Finally sharing this Strawberry Shortcake in Swiss Roll form recipe! Trick to getting a nice roll is to roll up the cake while it’s still warm because it’s more flexible, won’t break and also helps define the shape before adding the cream and strawberries.
0 servings
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1. Preheat oven to 320F. Line a baking sheet with parchment paper (about 12 x 12 inch pan - I used a bigger pan and created a border with some foil paper to get size). 2. In a bowl, whisk in egg yolk, milk and oil. Sift in cake flour and mix well. In a separate bowl, add in egg white, vinegar and whisk egg white on low speed for about 1 min. Gradually increase the speed and slowly add in sugar. Continue whisking the meringue until medium peak is form. 3. Fold in the meringue gradually to the yolk batter in 3 turns until well incorporated. 4. Pour the batter to the prepared sheet pan and bake at 320F for about 30 mins. Once baked, remove from the oven and let it cool for about 10 mins. 5. While it’s still warm, place another parchment paper on top of the cake, flip it over, remove the bottom paper and slowly roll up and let it cool completely. 6. Beat the heavy cream and sugar until stiff peak. 7. Unroll the cake, spread the cream over the cake, sprinkle chopped strawberries and roll up the cake. 8. Chill it in the refrigerator for at least 4 hours before slicing it. 9. Slice them and enjoy!
