Austrian cuisine

Easy

Strawberries and Cream Swiss Roll

Name: Strawberries and Cream Swiss Roll
Prep time: 1 hr 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: Austrian
Ingredients: Egg White Mixture -; 10.5 oz. Egg White; 5 oz. Sugar; 1.5 tsp. Tartar powder; Egg Yolk Mixture -; 8 count Egg yolk; 0.75 cup Water; 0.6 cup Vegetable oil; 5 oz. Cake flour; 1.6 tsp. Baking powder; 1 tsp. Salt; 4.25 oz. [Cream Filling] unsalted butter softened; 4.5 oz. [Cream Filling] powdered sugar; 8 oz. [Cream Filling] cream cheese softened; 12 count [Garnish] whole strawberries

Amazingly moist and fluffy with fresh strawberry in the center, this Strawberries and Cream Swiss Roll is sure to impress and satisfy your guests!

Chef Ma

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 1 hr 15 min

COOKING TIME: 15 min

TOTAL TIME: 1 hr 30 min

12 SERVING

Ingredients:

Egg White Mixture -
10.5 oz. Egg White
5 oz. Sugar
1.5 tsp. Tartar powder
Egg Yolk Mixture -
8 count Egg yolk
0.75 cup Water
0.6 cup Vegetable oil
5 oz. Cake flour
1.6 tsp. Baking powder
1 tsp. Salt
4.25 oz. [Cream Filling] unsalted butter softened
4.5 oz. [Cream Filling] powdered sugar
8 oz. [Cream Filling] cream cheese softened
12 count [Garnish] whole strawberries

Directions:

Step 1

Preheat oven to 350°F (175°C).

Step 2

Egg white mixture: in a large bowl, add the egg whites, sugar, and tartar powder, and beat until you see hard peaks when lifting the mixer up.

Step 3

Egg yolk mixture: in another large bowl, whisk egg yolk, water, vegetable oil until evenly combined. Then add cake flour and baking powder, salt, and whisk to make sure there are no lumps.

Step 4

Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.

Step 5

Transfer batter to the prepared baking pan and smooth the top with an offset spatula.

Step 6

Bake 350°F(175°C) for 15 mins until light golden brown. Let cool completely.

Step 7

Make the cream filling: in the bowl of a stand mixer, beat butter and sugar at medium speed until pale and fluffy. Add cream cheese and mix until the mixture is whipped, white and fluffy, about 1-2 minutes until just fully incorporated.

Step 8

Spread strawberry filling evenly over the cake surface, leaving a 1/2-inch border on the outer short end. Gently roll up the cake tightly. Freeze for 1 hour.

Step 9

Garnish the cake with dollops of whipped cream and strawberries. Enjoy!