I've never made any "roll" before. No pumpkin roll, etc. However, I got silicon mats recently (some just before Christmas, and more for Christmas) and I thought that would make it easier, so.... I jumped out of my box.
And whoa, was it worth it. This swiss cake roll is heavenly. You can use any freeze-dried berries or fruit, so you can change the flavor as desired. (I found strawberries at Aldi's, so that's what I went with.) Personally, I think that it could use more strawberry flavor, but that's a preference thing.
I do think the use of silicon mats made this process much easier than without. If you don't have any, sub parchment paper in the pan and a clean towel for after the cake is done.
Comments are loved! What's your favorite "fancy" dessert?
Strawberry Swiss Cake Roll
For the batter:
- 4 eggs, separated
- ½ cup + ⅓ cup sugar, divided
- 1 teaspoon vanilla
- ½ cup flour
- ⅓ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup water
- ½ cup freeze dried strawberries, crushed finely
- 8 ounces cream cheese, room temperature
- ½ teaspoon vanilla
- pinch of salt
- 1 cup powdered sugar, divided
- 1 cup heavy whipping cream
- 3 ounces semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
- Redi-whip or cool whip
- fresh strawberries, chopped
For the cake:
- Preheat oven to 350°. Line a 10”x15” jelly roll pan with a silicon baking mat and grease heavily.
- In a mixing bowl, beat egg whites until soft peaks form. Slowly add in ½ cup sugar and beat until stiff peaks. Beat for 3 minutes, then add remaining ⅓ cup sugar and vanilla. Beat for 2 more minutes.
- In a separate bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the ⅓ cup water to a large bowl with the egg yolks. When thoroughly mixed, fold the batter into the egg whites a little at a time.
- Spread batter into the prepared pan and bake for 12-15 minutes until toothpick come back clean and cake springs back when lightly touched.
- Meanwhile, coat a silicone baking mat with powdered sugar.
- When the cake is done, immediately invert it onto the mat. Remove the first silicone mat, and then roll up the cake starting at the narrow end. Let it cool completely.
- In a large mixing bowl using a whisk, beat heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Remove to a separate bowl.
- In a large mixing bowl, beat the cream cheese until smooth. Add in ¾ cup powdered sugar, strawberry powder, vanilla, and salt.
- Fold in whipped cream until combined.
- Carefully unroll the cake. Spread the filling evenly over the entire surface and then roll the cake back up.
- Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.
- Heat the whipping cream in microwave for 45 seconds or until hot, then add the chocolate chips. Cover and let it sit for two minutes; stir until smooth. Let the ganache cool slightly before pouring and spreading over the cake.
- If desired, top with more redi-whip or cool whip and strawberries.
- Slice and serve. Store leftover cake in the fridge.
5 ½ hours (start to finish)
Source (for original): Spend With Pennies