Another unique step to make swiss roll, which required cooking butter and flour first before mixing with other ingredients. I read lots of good recommendations on this roll from “OKASHI” book, texture of the cake is light and soft. Thanks Wen for sharing this great recipe.
So coincidence, my first post in March have strawberry, then I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.
Recipe adapted from Keiko – Okashi via Wen’s delight
1 no - Egg
3 nos - Egg yolks
1 tsp - Vanilla
35 gr - Unsalted butter
60 gr - Top flour (sifted twice)
5 gr - Green tea powder (sifted with the flour)
60 gr - Fresh milk
3 nos - Egg whites
85 gr - Castor sugar
100g - Whipping cream (I used non dairy)
2 tsp - Castor sugar (I omitted)
- Preheat oven 180 deg C (my oven I baked in 200C) / Line 11" square cake pan (28cm x 28cm) with parchment paper
- Combine egg, egg yolks and vanilla in a small bowl and beat lightly. Set aside.
- Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through. Transfer the mixture to a mixing bowl, then add egg mixture a little at a time with a spatula till a smooth batter. Add milk and mix to incorporate. Strain the batter and set aside.
- Whisk egg white in a clean bowl and beat till foamy. Add half the sugar and continue beating for a few mins, then add remaining sugar and beat till stiff peak.
- Add 1/3 meringue into egg mixture (2) and fold in lightly, then add remaining meringue and fold till just incorporated. Pour batter into the prepared pan and spread evenly with a scaper. Bake for 20 mins.
- When is done, remove from pan and place in a big plastic bag to cool (I let it cool on top of the baking paper, which cover by plastic cling wrap for 2-3 hours) .
- Whip cream and sugar in a chilled mixing bowl till stiff peak.
- Spread the whipped cream on the cool soufle and sprinkle chopped strawberry all over. Gently roll it up into swiss roll. Chill to set before serving.