FLUFFY Swiss Roll Cake Recipe - Strawberry Swiss Roll
Swiss Roll Recipe. Vanilla and Strawberry Roll Cake. Want more cakes? Check my cake playlist: https://www.youtube.com/playlist?list=PL_aGFPCYLE0pkf79Zcfxxlod2MGBcM3WZ My links: Facebook: https://www.facebook.com/emmasgoodies Twitter: https://twitter.com/emfontanella Instagram: http://instagram.com/emmafontanella ♥ - P.O. Box info - Emma Fontanella Via di Tor Vergata, 257 00133 Roma Italia Cake Recipe in Grams: - 70 gr All Purpose Flour - 1 tbsp Corn Starch - 2 Eggs - 60 gr Sugar - 1 tsp Baking Powder - 1 tsp Vanilla Extract - Pinch of Salt For the Filling: - 200 gr Heavy Cream (whipped) - 1 tbsp Sugar - 1 tsp Vanilla - Fresh Strawberries PEASE READ BEFORE MAKING THIS CAKE: This cake is extremely thin so it can go from perfectly baked to over baked within 1 minute. If your cake is overbaked it will not roll. Every oven is different so I suggest checking your cake at the 8 minute mark. I baked mine for exactly 10 minutes, but yours may be ready before mine or it may take 1 or 2 minutes longer to bake. This is also a refrigerated cake. After it's filled, wrap the cake in plastic wrap and refrigerate it for at least 2-3 hours. The sponge cake will absorb moisture from the whipped cream and become even softer. Serves 6- 8 people. The ingredients I list give enough for a 33x19 cm pan. If your cake pan is larger than mine, you may want to adjust the recipe to your tin size. Enjoy!♥ ______________________________________ Cake Recipe in Cups: - 1/2 cup All Purpose Flour - 1 tbsp Corn Starch - 2 Eggs - 5 tbsp Sugar - 1 tsp Baking Powder - 1 tsp Vanilla Extract - Pinch of Salt For the Filling: - 3/4 cup Heavy Cream (whipped) - 1tbsp Sugar - 1 tsp Vanilla PEASE READ BEFORE MAKING THIS CAKE: This cake is extremely thin so it can go from perfectly baked to over baked within 1 minute. If your cake is overbaked it will not roll. Every oven is different so I suggest checking your cake at the 8 minute mark. I baked mine for exactly 10 minutes, but yours may be ready before mine or it may take 1 or 2 minutes longer to bake. This is also a refrigerated cake. After it's filled, wrap the cake in plastic wrap and refrigerate it for at least 2-3 hours. The sponge cake will absorb moisture from the whipped cream and become even softer. Serves 6- 8 people. The ingredients I list give enough for a 33x19 cm pan. If your cake pan is larger than mine, you may want to adjust the recipe to your tin size. Enjoy!♥