Scallion Oil Spaghetti 葱油意面
May 19, 2023
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- Published on May 29, 2021
- at 8:04 pm
- 4 Comments
Triple Strawberry Swiss Roll Cake 草莓瑞士卷
AuthorYun Zhang JohnCategorySweetsDifficultyIntermediateSince he was a baby, my son loves to eat strawberries. For his first birthday, I made a strawberry cake that looked good but didn’t taste great. So for his second birthday, I was determined to make a strawberry cake that looked and tasted AMAZING.
I wanted a cake that not only looks impressive but captures the essence of fresh, in season strawberries. This was the inspiration for my Triple Strawberry Swiss Roll…a cake is literally bursting at the seams with over a pound and a half of juicy red strawberries.
Why is this a triple strawberry cake?
Well, there is strawberry puree in the cake, a layer of soft strawberry jello and fresh unadulterated strawberries galore! This is THE cake to make to take advantage of all the fresh strawberries this season.
But aside from the fruit, the cake holds up on its own. The soft, tender crumb is pillowy and not overly sweet. The balance of the tangy jello and the rich whipped cream is perfection. When you combine all the elements onto one forkful, you will have a dreamy, light and refreshing bite every time.
It takes long…but you don’t have to do anything as it sets!
Yes, there are a bunch of steps to make this cake. You must make each element and leave enough time for it to set. But the active prep time takes in total about 1hr.
So roll up your sleeve and get rolling! Because one bite of this cake will make you instantly forget how long it all took.
You Will Need
Equipment
2 Cooling wire racks
1 Square cake panApprox. 26X26cm
1 Stand mixer OR Hand mixer
Parchment paper OR Wax paper
Jello
400 g StrawberriesMakes ~300ml puree
2 tbsp Sugar
1 tsp Lemon juice
3 Leaf gelatine
Cake
4 EggsApprox. 55g each
70 g Cake Flour
30 ml Milk
40 ml Vegetable oil
65 g Sugar
30 g Strawberry puree
1 tsp Lemon juice
Red food colouring
Whipped Cream
300 g Cream
30 g Icing sugar
Filling and Decoration
300 g Fresh strawberries
Instructions
Prep:
1
Puree 450g of strawberries in a blender. Sieve out the seeds. Reserve 300ml of the puree for the jello and roughly 30ml for the cake.
2
Gently simmer the 300ml of puree with sugar and lemon juice until sugar is dissolved.
3
Soak leaf gelatine in cold water and when it's softened, add to warm puree and dissolve fully. Pour jello into a lightly oiled mould of roughly the same size as the cake pan. Cool it completely before covering and put into the fridge to set for at least 3-4hrs.
*Feel free to use gelatine powder or agar agar, just follow the amounts and instructions according to the package
4
Separate yolks and the whites of the eggs.
5
To the yolks, mix in milk, oil, and strawberry puree. Whisk for a few minutes until frothy. Sieve in flour and mix in 2 increments. Add some red food colouring to intensify the pink.
6
Whisk egg whites with lemon juice until it develops some body, then start adding in sugar in 3 increments. Whisking in between each additions. Whisk until egg whites form stiff peaks
7
Mix in a couple of spoonfuls of the whisked eggs whites in with the cake batter, combine quickly and then pour it into the rest of the egg whites. Fold to mix and stop as soon as the 2 batters are combined.
8
Pour into a square cake pan (roughly 26X26cm) that is lined completely and up the sides with parchment paper. Make certain the paper lay smooth against the pan. Spread out the batter into an even thickness and smooth out the top so that you have a uniform baking surface.
Bake:
9
Preheat the oven to 160C or 320F. Bake for 20min in a convection oven OR 22min in a normal oven.
Assembly:
10
Make the whipping cream by whisking cream and icing sugar, then set it aside in the fridge.
11
Once it's out of the oven, immediately remove the cake from the pan by lifting the parchment paper. Carefully peel away the paper on sides from the cake. Cover the top with a fresh piece of parchment paper and leave to cool for 5min.
12
While the cake cools, unmould the jello. Try to get it out in large flat pieces, but don't worry if it doesn't. It can be pieced together during assembly.
13
After 5min, use another wire rack and turn over the cake so the bottom is on top. Carefully peel away the paper. Then cover again with parchment and set it on the wire rack to cool completely.
14
After it is completely cooled, turn over the cake again so the top of the cake is on top again and then use a serrated knife to trim the sides
15
Then place a layer of jello on the cake, follow by a layer of whipped cream. Don't need to go too close to the edge as the filling will shift when rolled.
16
Top with freshly cut strawberries and then more whipped cream to lock in the fruits.
17
Start rolling by pulling the parchment paper forward with one hand and guiding the cake into a roll with the other. Firmly roll the cake into shape and wrap to secure with more parchment paper if needed. Then put the wrapped cake into the fridge for at least 4hr.
18
Once set, unwrap carefully, trim the 2 ends and decorate as you like with more fresh strawberries and whipped cream
Ingredients
Equipment
2 Cooling wire racks
1 Square cake panApprox. 26X26cm
1 Stand mixer OR Hand mixer
Parchment paper OR Wax paper
Jello
400 g StrawberriesMakes ~300ml puree
2 tbsp Sugar
1 tsp Lemon juice
3 Leaf gelatine
Cake
4 EggsApprox. 55g each
70 g Cake Flour
30 ml Milk
40 ml Vegetable oil
65 g Sugar
30 g Strawberry puree
1 tsp Lemon juice
Red food colouring
Whipped Cream
300 g Cream
30 g Icing sugar
Filling and Decoration
300 g Fresh strawberries
Directions
Prep:
1
Puree 450g of strawberries in a blender. Sieve out the seeds. Reserve 300ml of the puree for the jello and roughly 30ml for the cake.
2
Gently simmer the 300ml of puree with sugar and lemon juice until sugar is dissolved.
3
Soak leaf gelatine in cold water and when it's softened, add to warm puree and dissolve fully. Pour jello into a lightly oiled mould of roughly the same size as the cake pan. Cool it completely before covering and put into the fridge to set for at least 3-4hrs.
*Feel free to use gelatine powder or agar agar, just follow the amounts and instructions according to the package
4
Separate yolks and the whites of the eggs.
5
To the yolks, mix in milk, oil, and strawberry puree. Whisk for a few minutes until frothy. Sieve in flour and mix in 2 increments. Add some red food colouring to intensify the pink.
6
Whisk egg whites with lemon juice until it develops some body, then start adding in sugar in 3 increments. Whisking in between each additions. Whisk until egg whites form stiff peaks
7
Mix in a couple of spoonfuls of the whisked eggs whites in with the cake batter, combine quickly and then pour it into the rest of the egg whites. Fold to mix and stop as soon as the 2 batters are combined.
8
Pour into a square cake pan (roughly 26X26cm) that is lined completely and up the sides with parchment paper. Make certain the paper lay smooth against the pan. Spread out the batter into an even thickness and smooth out the top so that you have a uniform baking surface.
Bake:
9
Preheat the oven to 160C or 320F. Bake for 20min in a convection oven OR 22min in a normal oven.
Assembly:
10
Make the whipping cream by whisking cream and icing sugar, then set it aside in the fridge.
11
Once it's out of the oven, immediately remove the cake from the pan by lifting the parchment paper. Carefully peel away the paper on sides from the cake. Cover the top with a fresh piece of parchment paper and leave to cool for 5min.
12
While the cake cools, unmould the jello. Try to get it out in large flat pieces, but don't worry if it doesn't. It can be pieced together during assembly.
13
After 5min, use another wire rack and turn over the cake so the bottom is on top. Carefully peel away the paper. Then cover again with parchment and set it on the wire rack to cool completely.
14
After it is completely cooled, turn over the cake again so the top of the cake is on top again and then use a serrated knife to trim the sides
15
Then place a layer of jello on the cake, follow by a layer of whipped cream. Don't need to go too close to the edge as the filling will shift when rolled.
16
Top with freshly cut strawberries and then more whipped cream to lock in the fruits.
17
Start rolling by pulling the parchment paper forward with one hand and guiding the cake into a roll with the other. Firmly roll the cake into shape and wrap to secure with more parchment paper if needed. Then put the wrapped cake into the fridge for at least 4hr.
18
Once set, unwrap carefully, trim the 2 ends and decorate as you like with more fresh strawberries and whipped cream
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4 thoughts on “Triple Strawberry Swiss Roll Cake 草莓瑞士卷”
Thank you for this recipe. I tried it and loved it!
Thank you!
It was delicious. Thanks for an awesome recipe!
Thank you!!!