Strawberry Jam Cream Swissroll



Ingredients:
4 Egg yolks
50 gr Sugar
40 gr Milk
40 gr Butter, melted
100 gr Cake four

4 Egg whites
25 gr Sugar

¼ tsp Strawberry paste
a bit of Red food colouring

Filling:
100 gr Whipped Cream
Strawberry Jam

Method:
- Preheat oven 200 degree.
- Hand whisk egg yolks and sugar until pale. Add in milk & melted butter, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 25gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Divide the batter into two, one portion remains plain and one portion add in strawberry paste and red food colouring. Pour each colour into piping bag, cut out the end of the piping bag, to make a small hole.
- Pipe out a diagonal line in alternately colour batter into tray (12”x12”x1”) and bake for 15-20 mins.
- Leave to cool on a wire rack
- Spread cake once it cool with whipped cream and strawberry jam, then roll it with the help of the greaseproof paper.
- Refrigerate it before slicing the cake.


This is how the batter looks like before baking (updated by 04/11/10)

33 comments:

  1. So well done! So neat & nicely rolled. Looks soft and spongy too! You are really good at making all types of swiss rolls.

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  2. Hi Dg cantik banget ,i nak roll ni fail selalunya patah .any tips heheheh

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  3. how pretty! Save a slice for me please :)

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  4. i love the color combi of your swiss roll DG! they are so pretty must be very delicious!

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  5. I like the pretty pink stripes. You are really good at swiss rolls!

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  6. Wow ... very nice swiss roll. They look very fluffy and soft.

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  7. Doris, the swiss roll is so pretty, I love the color!

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  8. Your swiss roll is so perfect!!

    I want to ask, can I use a smaller pan? My small oven cannot fit in a 12" square... I think I can fit in a 9" square... Do you think it can work?

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  9. Soft and pretty! Nice filling combo!

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  10. Hi,

    Your swissroll is very good, very professional.

    Is it very difficult to roll it. i have not tried any one before.

    BR
    ca

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  11. The swiss roll is so pretty and nice... ^_^

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  12. hey doris,

    you're great with swiss rolls. this is very nicely done. Looks good (even better looking than store bought ones) and I am sure it tastes good too =]

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  13. waduhhh cantik banget! Kaler pon sweet ja.. Bab gulung tuh selalu failed! Huhuhu....

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  14. oh my. these are soo pretty. i love the pink stripes on it!

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  15. A very nice and neat roll you had baked. :)

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  16. DG, the swiss roll looks perfect!

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  17. Wen & Small small Baker,
    Thanks for the compliments. I've got some unsuccessful attempt too :(, maybe next time will publish it :)

    Chik Mimi,
    Trima kasih! Usahakan jangan baking terlalu lama, jadi kuenya tidak cepat kering. Jangan takut untuk menggulung, walau patah sedikit, lanjut terus menggulung. Jangan putus asa, praktis terus, pasti bisa :)

    NEL,
    Sure, help yourself :)

    Jess@J3ssKitch3n, YummyKoh, Jess@Bakericious & Busygran,
    Thanks for the lovely comments.

    Hanushi,
    Thank you :) Sure you can bake into 9" baking tray, however, you have to downsize the recipe to 3 eggs.

    For your reference, I bake this one in the 9" tray.
    http://testedandtasted.blogspot.com/2009/05/hidden-pandan-swiss-roll.html#comments

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  18. Christine,
    Thanks for dropping by. :) I'm not a pro, also still learning stage. You should try it, roll it with the help of greasepaper, and practice make perfect!

    Neeyeloh,
    Thank you :)

    Bakertan,
    Thanks for the encouragement words, I still need a lot of practise to get a nice skin roll. If you notice my swiss rolls still without skin hehehehe ....

    Hana,
    Terima kasih :) Gulung mengulung, Hana pasti bisa :)

    Passionate about Baking & crustabakes,
    Thank you for the lovely words.

    Happy Flour,
    Thank you very much!

    Anncoo,
    Thanks *_*

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  19. So pretty! Love the sweet pink and yellow stripes, very neat too! :) any chance to show us how you pipe out those strips next time? Thanks DG!

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  20. DG, lotsa thanks for the info and link!
    Let me try the 9" pandan roll first. Keep you posted... :)

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  21. Edith,
    Thanks :)

    Honey Bee Sweets,
    Thanks for the compliments. I already uploaded the picture of the batter before baking. Hope this may help :)

    Hanushi,
    Your welcome and hope to see your beautiful roll soon. :))

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  22. Oh, so this is the way they get the stripped colours into the cake! Clever! Thanks for sharing this! Your cake looks so pro!

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  23. Doris, I love the look of your roulade ... I love the bi-colored stripes ... Very sweet looking.

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  24. Shirley & Pei-Lin,
    Thank you :)

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  25. Wow...this looks beautiful...rainbow swiss roll! Looks very moist and delicious. Must be fun making it, piping all those coloured strips :D Thanks very much for dropping by while I was away. Hope you have a lovely weekend.

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  26. The stripes are just gorgeous and your swiss roll looks absolutely perfect!

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  27. MaryMoh,
    Thank you. It's nice to hear you back. Hope you have a gread day!

    thecoffeesnob,
    Thanks for dropping by and lovely comments. :)

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  28. Thanks for sharing and updating a picture to show us how you did it DG. :) I should have come back to check on this before baking my Swiss roll. My Swiss roll strips are too far apart, lol!

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  29. Honey Bee Sweets,
    Your welcome :) You did a great job too! Your swiss roll has its own unique strips :)

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  30. I love this! So pretty and creative! Bet it's tasty too!

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  31. Ravenous Rowie,
    Thanks for stopping by. It's nice, try it, sure you will like it too! :)

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