Hello everyone, I'm Lisa
today we are going to make a pink
and pluffy strawberry swiss roll
strawberry purees are added in the cake, which creates a very pinky color
the taste is very refreshing
garnish with cream, strawberries and mint leaves on top
looks really beautiful
Let's make the strawberry puree
we need 4-5 strawberries, wash and cut the root
cut into small pieces
do not add water, mix in the blender to make purees
we need about 30 grams puree
sieve the strawberry puree and remove the strawberry seeds
the cake will taste more delicate
Prepare 4 large eggs (about 60-65 grams with shell)
separate the egg yolk and egg white
chilled eggs are easier to separate
and egg whites at room temperature are easier to beat
so we can separate the chilled eggs
then place the egg whites at the room temperature for a while
pour the milk into the egg yolks
add vegetable oil
mix for 2-3 minutes until fully emulsified
add strawberry puree
add half of sieved cake flour at a time
mix gently
mix the flour and egg yolk mixture in a zig-zag motion
until no dry flour is visible
now it is a light orange color
dip a little raspberry red to make the mixture a little bit deeper
so the cake after baking will come out light pink color
the egg yolk mixture is slowly flowing state
preheat the oven to 160C/320F
pour a small amount of lemon juice to make the meringue more stable
mix on midium-high speed until big bubbles appear
the volume increases and thickens
add 1/3 of caster sugar, keep mixing on medium-high speed
bubbles in the meringue begin to become fine and lines appear
add another 1/3 sugar
mix on medium speed until delicate lines appear
lift the whisk which shows very soft hook
add the rest of the sugar, mix on low speed
after adding the remaining sugar
mixing on low speed stablizes the air bubbles in the meringue
the meringue is not easy to defoam
lift the whisk, showing a big hook
which is the soft peak
take one third of the meringue into the egg yolk mixture
fold them in from bottom to top
rotate the bowl while mixing
which enable the egg yolk mixture and the meringue to combine completely
pour the batter directly into the remaining meringue bowl
keep folding in the same way
until no white meringue can be seen
If the batter is defoamed due to inappropriate gesture
cake batter will be relatively thin and flowing fast
use a 28 cm square baking pan, line with baking sheet/mat
using a baking sheet/mat enables the bottom smoother
fpour into the baking pan
flow down like ribbon
flatten the surface with a spatula
shake a little bit to remve the small bubbles in the batter
placed the baking pan at the middle or lower rack
bake for 23 mins at 160C/320F
then turn to 170c/340F and bake for 5 more mins
let cool for 4-5 minutes at the cooling rack
place a piece of baking paper on the surface
turn it over
remove the baking mat/sheet, you can see that the texure is very delicate
if the baking paper is used, the bottom will most likely to be unsmooth
turn it over again
do not remove the baking paper to avoid the surface being dry
Let's whip the cream
Pour the icing sugar into the thickened cream, mix on medium-high speed until fine lines appear
you can feel resistance while whipping
mix until stiff peak
the cake feels almost as warm as the body temperature
apply the cream on top
you can apply as much cream as you like
cream should be slightly a little thin on both sides
cut the strawberries into dices
do not spread the strawberries at the very bottom
cover with cream
spread evenly
remember to push hard
so that the gaps between strawberries can be filled with cream
which shows nicely while cut
use a rolling pin to roll
pull up the rolling pin, so the cake will be rolled forward
pull the baking paper
to firm the cake
cut two ends
let's make a simple decoration
use #686 piping tip
which can make a very elegant ribbon style
the split part upward
place the piping tip and cake about 45 degrees angle
control the speed and strength
use the other hand to assist as much as possible
do not stop piping in the middle
or it will look inconsistant
add some strawberries and mint leaves on top
look much better
after the simple decoration
After chilling for one hour in the fridge, cut a slice
really soft and sweet, very delicious
you can send your work to my facebook if you make at home
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see you nex time