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Chocolate Strawberry Swiss Roll

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Rating: 4.0; Vote: 1

This Chocolate Strawberry Roll is a delightful dessert perfect for summer days. A flower decorated chocolate sponge cake filled with a light filling of white chocolate, whipped cream and diced fresh strawberries. Ingredients Makes about 12 servings For Flower Pattern 1 small egg 2 tbsp (30g) sugar 1/3 cup+ 1 tbsp (50g) all-purpose flour 1 tbsp (14g) butter, melted red food coloring Chocolate Sponge Cake 4 eggs 1/2 cup (100g) sugar 2 tbsp (28g) vegetable oil 1 tsp (5g) vanilla extract 1/3 cup+ 1 tbsp (50g) all-purpose flour 1/3 cup (40g) dark unsweetened cocoa powder 1 tsp (4g) baking powder 1/2 tsp (2g) salt Filling 5. 5 oz (150g) white chocolate 3 tbsp (45g) whipping cream 1 cup (240g) whipping cream, chilled 9 oz (250g) fresh strawberries, finely diced 1. Prepare the batter for flower pattern. Slightly grease a 12x16 inch (30x40cm) baking sheet. Add the flower pattern paper and add a parchment paper on top. 2. In a medium bowl whisk egg with sugar until combined. Add flour and melted butter and whisk to combine. Add red food coloring until the desired color is reached. Place the batter into a piping bag or small bottle fit with a small plain tip. 3. Gently pipe flowers onto the parchment paper. 4. Freeze the baking sheet until you prepare the sponge cake batter. 5. Prepare the sponge cake. Preheat the oven to 350F (180C. 6. In a medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside. 7. In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add vanilla extract and oil and mix until well incorporated. Gradually add flour mixture. 8. Pour the batter into the prepared baking sheet over the frozen flowers and spread evenly into the corners using the back of the spatula. 9. Bake for about 10-12 minutes until a toothpick inserted into the center comes out clean. 10. Sprinkle with powdered sugar. This helps the cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Flip again and while still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely. 11. Prepare the filling. Place chocolate and 3 tbsp (45g) cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Cool to room temperature. 12. In another bowl whip cream until stiff peaks form. Gradually fold in melted chocolate. 13. Unroll the cake and spread the chocolate filling evenly over the cake leaving a 1 inch (2. 54 cm border. 14. Sprinkle finely diced fresh strawberries over the filling. 15. Roll the cake back up. Refrigerate for at least 2 hours before serving. Enjoy
Date: 2019-07-03

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Comments and reviews: 10

Trina Flynn
I just purchased a jelly roll pan to try making another Swiss Roll. Think I should have ordered 2 pans to help flip it over My last try was unsuccessful, every-time I try to roll mine it starts to break. Im gonna try this recipe and see how I do: )
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Y&S FOOD!
Highly effective video Sitting here at Y&S FOOD we adore to uncover these sort of contents. We produce Travel & Food shows as well, all over the world, and therefore we are frequently seeking for inspirations and also concepts. Thank You.
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earl yu
I must say, your recipes are one of the easiest to follow and they are all lovely and delicious Im a big fan of your creations. I will definitely try this soon. Thank you Ma'am. :)P. S. Where did you get the flower patterns btw?
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Shahanaj Ashraf
i am from india, Kerala. looks really delicious. will try this recipe definitely. i have tried most of your recipes. and got gud comments. thank you. waiting for more items.
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Rap Mar
Hi they look beautiful but when i made them they had this eggy taste. can somebody help me remove this eggy taste? but overall the cake still taste delicious
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Estephany De Luna
I made this earlier this week and ate 3/4 of it myself no regrets it was so tasty. Im making it again today but this time for my family.
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Hazel Tan
What material is the flower pattern made of? I mean is it safe to put it inside the oven? Are all patterns safe to use inside the oven?
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Kiran Tiwari
Oh my myThat looks so good. I am sorry but I don't eat eggs. but I hope you will do a eggless cake. Love ur videos. Love from India.
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Patricia Rossa
It's 2: 40 am and I'm watching a video about food. I'm starving but it's too late to eat. Why the hell I'm doing this to myself?
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Pratiksha Tambe
If I don't want egg in recipe. give another option. when I saw your recipe I just love it. please explain without egg recipes
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