Hello, and welcome back to Keep Calm and Bake.
This episode, I'm going to teach you how to make a Strawberry Swiss Roll.
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To make the Swiss roll sponge there are a few little steps because you want the sponge
to be really light and fluffy.
So first up, I have separated my eggs.
And just in case you're wondering, all the quantities and recipe is written in the description
box for you.
My egg yolks are going into a big bowl with the sugar and the vanilla.
I'm going to whisk these until it becomes lovely and fluffy.
So there you can see it's now really nice and fluffy and it's gone a bit paler in color.
That's perfect.
OK.
Now I'm going to whisk up my egg whites using the machine this time to save my arm.
So the egg whites are going in and just whisk them until they become nice, firm, soft peaks.
Great, soft peaks, lovely.
I'm going to sieve in my flour.
You want to make sure you incorporate as much air as possible.
Now, using a metal spoon we are going to start folding the flour in.
OK.
At the same time I'm going to add my melted butter which has cooled a little bit down.
There we go.
So you can see this is a really light cake mixture, a tiny bit of butter in there.
So that's mixed enough.
Now my eggs.
Just fold them in a little bit at a time.
I am going to do about a third this time.
The reason you want to have the sponge nice and light is because we are going to roll
it up later.
So it needs to be fairly flexible.
Right, I'm going to pour this onto my tray.
Got some greased proof paper so it is lined already.
Let's pour this out.
Move it around so that it fits the tray.
And I really like making Swiss rolls.
One, because this is probably one of my daughter's favorite desserts, but also a strawberry Swiss
roll reminds me of summer, need some sunshine.
Okay, now this goes into the oven for not long.
Just about ten minutes until it is nice and light and golden and cooked through.
Take your Swiss roll out of the oven.
Leave it sit in its pan for maybe a few minutes, five minutes.
Now I am going to turn it out, upside down, onto another piece of baking paper which I
am going to sprinkle first with some caster sugar.
I am going to now turn the Swiss roll cake upside down onto this other piece of greased
proof paper.
One two three, wow!
Done it.
You've got to be quick because if you wait too long it could split.
Okay.
Right.
now I am going to peal off the old piece of baking parchment.
There we go.
And now, starting on one end, I am just going to roll this up.
So just be quite careful, but because this sponge is so springy and soft it will just
roll like so.
We are going to make the filling while the Swiss roll is cooling down.
Now I am going to use some mascarpone, a little dash of vanilla going in, I am going to put
my icing sugar in to make it sweet.
So we will stir these all together.
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Once the icing sugar is mixed in to the mascarpone, we can add whipped cream.
We are just going to fold these two together.
It makes it extra thick really.
There we go.
Now we are going to see if the Swiss roll is ready.
Now carefully unravel it.
There we go.
So, that is fine.
And I am not going to force that bit, you see it is still curled.
I am not going to force it because then it might split.
So all I am going to do now is put jam on the sponge first.
And actually also make sure you go right to the edges.
You want every bit to be covered.
You know what, there is something about strawberries and cream, such a good combo.
Now, next layer, the fresh strawberries, we cut those up.
And now you can just pop your cream and mascarpone.
Spread that all over as well.
Okay.
Now, for the fun part, which is rolling this all up again.
Gently roll it all around.
Now we are just going to sit it onto a nice board or plate.
I will put my board there.
Icing sugar in a sieve.
Just do a little sprinkling around, there you go.
Now we are going to move this baby.
Alright, there we go.
Maybe put on a few extra strawberries.
Make it look pretty.
Scatter some around.
Now the best part is, I can cut in and have a slice.
So you can eat this straight away or you could put it back in the fridge for later.
Yum.
Well, I hope you all really enjoy making this at home.
Please do leave me your comments and tune in again for another episode of Keep Calm
and Bake.
Oh my God.
It is really good.
I surprise myself.
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