Strawberry Rose Swiss Roll
Strawberry Rose Swiss Roll
Yield: 12
This light as cloud Swiss Roll is filled with homemade chantilly cream and fresh strawberries; barely sweet, almost weightless and hides an easy "stamped roses" technique.
Ingredients
Chiffon Cake
- 80 g all-purpose flour
- 1/4 tsp salt
- 90 g whole milk, room temperature
- 20 g vegetable oil
- 30 g granulated sugar
- 1/2 tsp vanilla
- 200 g egg whites (from approximately 6 EggLands Best Eggs), room temperature
- 60 g granulated sugar
- 1/4 tsp cream of tartar
- food coloring gels (pink, red, green)
Stabillized Vanilla Chantilly Cream
- 1.5 cups heavy cream, cold
- 2 tbsp granulated sugar
- 2 tsp vanilla
- 1.5 tsp unflavored gelatin powder
- 6 tsp cold water
Garnish
- fresh strawberries, stems removed
Instructions
Chiffon Cake
- Preheat oven to 320 F and prepare a baking pan fit with a parchment paper.
- Whisk together the milk, oil, 30 g sugar, and vanilla in a small bowl and set aside.
- Sift together the flour and salt into a separate large bowl, whisk to combine, then add the wet ingredients mixture. Whisk just until combined.
- Add the egg whites and cream of tartar into the bowl of stand mixer fitted with the whisk attachment. Whisk on low speed until frothy, then increase the speed to medium and whisk for 3-5 minutes until egg whites form soft peaks. Add the second portion (60 g) of granulated sugar in 3 steps, then increase the speed of a mixer to highest and whip for 3-5 minutes until stiff peaks have formed.
- Carefully add the meringue to the flour mixture in 3 steps, gently folding in with silicone spatula. Once combined, forcefully tap the bowl on the counter to release air bubbles.
- Take out 1 tablespoon of the batter into separate bowl and mix in 1-2 drops of pink food coloring gel. Repeat to make red and green batter.
- Expand a small ziplock bag, so it's filled with air, and tightly close it. Dip just the very corner of the bag into the pink batter. Press the batter onto the parchment paper lined baking sheet, allowing the entire corner of the bag to expand, creating the rose patterns. Repeat with red batter, alternating with variety of sizes. Fill a separate small ziplock bag or piping bag with green batter; cup a small diagonal opening and pipe the "leaves". Place the pan into the freezer for 5 minutes.
- Remove the pan from the freezer and cover the piped design with remaining batter, spreading the batter evenly but carefully with offset spatula. Tap the pan on the counter to remove access air bubbles.
- Bake on middle rack at 320F for 12-14 minutes until toothpick comes out clean and the cake springs back when touched in the center.
- Allow to cool in the pan for 5 minutes, then place the cooling rack over the baking pan and flip the cake onto the cooling rack; gently peel-off the parchment paper. Set aside to cool completely while you prepare the stabilized chantilly cream.
Stabilized Chantilly Cream
- Combine the cold water and gelatin in a small bowl and set aside to "bloom" for at least 5 minutes.
- Melt the bloomed gelatin in the microwave for 5-10 seconds until fully melted, set aside to cool.
- Add the heavy cream, sugar and vanilla to the bowl of stand mixer fitted with the whisk attachment and whip on medium speed for 2-3 minutes to soft peaks.
- Pour the cooled melted gelatin right on the cream in thin steady stream while the mixer is still whipping on medium speed. Increase the speed to highest and continue mixing until the cream reaches stiff peaks; do not overwhip.
Assembly
- Flip the cooled cake from cooling rack onto a parchment paper.
- Spread the chantilly cream onto the cake, placing a bit thicker layer on the shorter side that will be rolled first. Line up the strawberries.
- Gently roll up the cake from the short edge, using the parchment paper to help you push the cake onto itself.
- Wrap the rolled cake in the same parchment paper and then in large piece of kitchen plastic, slide into large vase and refrigerate for at least 2 hours before serving.
- Store refrigerated for up to 3 days.
