Strawberry Roll Cake Recipe
August 22, 2013
Hi again! The rate at which time passes is grossly understated; I am officially a final year student, who would soon be wearing the famed graduation cap and selling my soul to the corporate world. Each day is passed in trepidation of the future and all its unexpectedness. The future is still as daunting as it has always been, and it always will be. If given a chance to catch a glimpse of the future in a crystal ball, I don't even think I possess sufficient mental preparation to process the information.
Thus, I shall turn to baking, where I have more control over what's to come (in the near future, at least). Recently, I've been baking roll cakes (or swiss rolls). Maybe I love sushi too much, and a roll cake is like a maki sushi, but making roll cakes are just so therapeutic. It's something about the way a sheet of cake, coated with cream, is spun into a pretty roll of cake-y goodness.
My previous attempt at a roll cake was not as successful as I liked it to be. So here is take two! This time, the texture of the cake was just right - fluffy, without being too flakey and dry!
My previous attempt at a roll cake was not as successful as I liked it to be. So here is take two! This time, the texture of the cake was just right - fluffy, without being too flakey and dry!
In addition, I diced the strawberries instead of laying strawberry halves in rows, and this dumbed down the sourness of the strawberries.
My roll cake also cracked less this time! There was actually a huge crack down the side of the roll cake, and I was pretty disappointed when it spread like the ground during a major earthquake. However, when I removed it from the fridge after leaving it to set, the crack was nowhere to be found. I think my cake must have spontaneously regenerated and healed itself.
I'm ready for my close-up!
Happiness on a plate.
I'm really satisfied with how it turned out!
STRAWBERRY ROLL CAKE RECIPEby Ochikeron
9-inch square brownie pan
electric mixer
Ingredients:
[For Sponge Cake]
2 egg
50g (1.8oz.) superfine sugar
35g (1.2oz.) cake flour
20g (0.7oz.) milk (room temperature)
[For Filling]
200ml fresh cream (heavy whipping cream)
1 tbsp. granulated sugar
Diced strawberries
Directions:
[For Sponge Cake]
1. Line the brownie pan with waxed paper or parchment paper. Preheat the oven to 180C (350F).
2. Beat eggs and sugar with wire whisk in a metal bowl. Placed it over the pan of hot water and melt the sugar and warm them up to 40C (104F).
3. Then with an electric mixer, beat the batter on high speed for about 5 minutes until white and fluffy. Then on low speed, beat for about 2 minutes to set the texture.
4. Sift in flour and fold together with spatula for about 10 times.
5. Add milk and fold together with spatula for about 50 times until combined.
6. Spread the batter in the brownie pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
7. Bake at 180C (350F) for 11-12 minutes till lightly brown. (Depending on the heat of the oven, cooking time may differ, so please watch out.)
8. When it's done, drop the pan lightly to prevent shrinking. Remove the sponge cake from the pan by lifting the wax paper and place it on a wire rack to cool.
9. When it's cool enough, remove the parchment paper and place the sponge cake on the parchment paper with the brown side up.
[For Filling]
1. Combine fresh cream and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Dice the strawberries.
3. Coat the surface of the sponge cake evenly with the cream. Place the strawberries over the creamed surface (leave an inch at both ends).
4. Wrap the cake in the parchment paper and put in a fridge for 30 minutes to set.
5. Cut into round pieces! The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!
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