It’s currently strawberry season here in UK and I LOVE STRAWBERRIES. I got a huge tray of them (1kg! of strawberries!) and couldn’t resist rolling them simply in a vanilla sponge roll.
I have a little phobia of roll cakes, to be honest. It stems from a childhood experience of attempting to bake a jam roll cake, overbaking it to a ridiculous degree (it wasn’t golden brown, so I left it in there…), stubbornly slathering it with jam and forcing the cake-cookie into a roll. That, was not pleasant. Thankfully, this recipe (from Cooking with Dog; oh how I adore Cooking with Dog) is perfect. No cracks, perfectly soft and spongy and… have I mentioned that it’s oil-free? Do watch the video (link where the recipe starts) because Chef does such a perfect demonstration. I’m far from her flawless roll but I will definitely be making this again; K loves it too so it’s going to be a staple in the kitchen!
In the original recipe, the flavour combination was matcha and adzuki beans. I’ve just substituted the matcha for a teaspoon of vanilla paste, and adzuki beans for the strawberries. Feel free to try and different flavour combinations! Also, in a strange fit of undirected creative energy, I decided I wanted chocolate swirls on my roll cake. That wasn’t a good idea really, because my swirls ended up more like cow-spots when I peeled the baking paper off. Still yummy, um, just ignore the splots. #majorfail.
And! One last point (gosh I’m so long winded today), the addition of corn flour is really important. It makes the cake tender and soft. What I’ve done is made a substitution (10g corn flour+30g plain flour), in place of the original 40g cake flour. It’s just because I don’t have cake flour, but if you do, just use 40g cake flour and a soft, tender cake will also belong to yoooooou.
Vanilla Roll Cake
Recipe adapted from Cooking With Dog
4 egg whites
40g caster sugar
4 egg yolks
10g caster sugar
1/2 tsp vanilla paste or extract
30g plain flour + 10g corn flour OR
40g cake flour
120ml double or whipping cream
20g caster sugar
about 100g strawberries, sliced
1. Preheat the oven to 170°C and line a 24x34cm baking tray with baking paper.
3. In another bowl, beat the egg yolks with 10g of sugar until they become thick and pale. Add the vanilla and beat to combine.
4. Sift the flour (either 10g corn flour + 30g plain flour, OR 40g cake flour) and add to the egg yolk mixture. Beat lightly to combine.
5. Fold in a third of the egg whites to the egg yolk mixture to loosen the mixture. Fold till well incorporated.
6. Then, add in the remaining egg whites and fold in gently, making sure not to deflate the mixture. There should be no white streaks running through the batter.
7. Pour the batter into the prepared tray and smooth out. Drop the tray a few times onto the counter to release the larger air bubbles from the batter.
8. Bake for about 25 minutes.
9. When the cake is baked, immediately invert it on another sheet of baking paper, and place a tray over it to keep the moisture in.
10. Prepare the filling by whipping the cream with the sugar, and slicing the strawberries.
11. Peel off the baking paper from the cake. If it seems stuck, moisten it slightly with water, then peel it off. Flip the cake over again so that the baking paper side faces the bottom.
12. Slice a 45° strip at one end (the video illustrates this more clearly). This creates a seam that will help the cake roll neatly.
13. Spread the surface of the cake with cream, arrange strawberries and roll up the cake tightly using the baking paper.
14. Place it seam side down and secure with a layer of cling wrap. Refrigerate for at least 2-3 hours before slicing and serving!
I love swiss rolls. With fresh fruit. It’s also one of the only instances that I really enjoy whipped cream. K even does seconds with this (he the non-cake eater). And it’s so pretty!