Creamy Strawberry Rolls
Cake ingredient:
4 eggs
100g castor sugar
¼ tsp strawberry essence
A little pink colouring
100g plain flour, sifted
Strawberry Cream:
200g whipped cream
200g strawberries, chopped
Method:
- CAKE: Whisk eggs till frothy, add sugar slowly and whisk till very thick. Add essence and colouring. Whisk till very even. Fold in flour in 3 batches. Divide and pour into 2 greased and lined swiss roll tins, 30 X 30 cm / 12” X 12”. Bake in pre-heated oven at 220 ºC for 10 minutes until cooked and springy. Remove, turn onto a big piece of greased proof paper sprinkle with 1 tbsp castor sugar. Trim the crusty edges. Firmly roll up the sponge from one side, with paper inside. Leave to cool before spreading the filling.
- Unroll the sponge and remove the paper. Spread cream over the sponge and sprinkle with chopped strawberries. Cover strawberries with some whipped cream. Careful roll up the cake.
- Chill in the fridge for at least 2 hours before serving.
Note:
- Creamy Strawberry Rolls is very attractive. You may trim away the brown top layer before applying the whipped cream to give it a very clean and neat appearance.
- You can change the essence and colouring into your own desired flavour and make into different flavoured swiss rolls. For eg. Add diced mango and mango essence to make into Mango Swiss Rolls.