Strawberry Swiss Roll Cake

With the price of strawberries keep reducing, let`s make some strawberry swiss-roll cake and picnic under the sun~



Tools that you will need
    

       


Sponge
Egg 4pcs (approximately 216g)
Sugar 80g
Plain Flour 60g
Corn Flour 15g

Chantilly Cream
Fresh Cream 180g
Condensed milk 36g (if not, icing sugar 20g)

Fresh Strawberries 3~5pcs

1. Whisk the Fresh Cream till firm, fold in the condensed milk and keep in the fridge.
2. Put Plain Flour and Corn Flour together, sift and set aside.
3. Preheat oven to 200C, fold baking sheet to a rectangular shape, size approximately 25cm*35cm.
4. Put Eggs and Sugar inside a mixing bowl, whisk over bain marie to max 60C, until sugar is completely dissolved.
5. Then, remove the whisking bowl from heat, whisk by machine at high speed till the egg mixture is thick and fluffy.
6. Reduce the speed to medium low, continue to whisk till ribbon stage where when the mixture is thick and runny.
7. Fold in the sifted flour mixture to the egg mixture gently.
8. Pour the mixture to baking rectangular prepared at step (2) above.
9. Bake in oven for 10mins, the surface of the sponge should be springy and not sticky before removing out of oven.
10. Cool down the sponge, by covering with a tea towel.
11. Remove the sponge from baking sheet, turn it up side down on a new sheet of baking paper
12. Spread the cream evenly on top of it and then spread the cut strawberries on the cream.
13. Roll up the cake from the long side, use the baking paper as the guide to form and tighten up the shape.
14. Tightly wrap the Swiss-Roll cake with cling film, and let it set in the fridge for at least 2hrs before serving.

Refer to Home Made Strawberry Jam with Cream Chantily Swiss Roll for 2nd version of my fav roll cake~