Strawberry Swiss Roll
10 oz (300g) strawberries
¼ cup (50g) sugar
1 tbsp (15ml) water
Bring to a simmer, stirring occasionally, for about 15-20 mins
cool completely
3/4 cup (95g) all-purpose flour
1 tsp (4g) baking powder
1/2 tsp (2g) salt
4 eggs
¾ cup (150g) sugar
1 tsp (5g) vanilla extract
Mix until foamy
2 tbsp (28g) canola oil
Add flour mixture
Greased 12X16 inch (30x40 cm) baking tray, lined with parchment paper
Bake at 350F (180C) for 12-15 minutes
Dust with powdered sugar
Let cool completely
9 oz (250g) cream cheese, room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
1 cup (240 ml) whipping cream, chilled
Whip until stiff peaks form
spread the strawberry jam
Refrigerate for at least 1 hour before serving.
Dust with powdered sugar