Strawberry Swiss Roll

I remember learning these super delicious Swiss rolls in my first bakery lessons around 6 years back. I was super excited to bake this then, as the way a sponge cake sheet is rolled with fillings of your choice.
I have tried this many times before, but finally created the best possible Swiss roll.
I hope my readers will enjoy this.

Strawberry Swiss Roll

Ingredients:
For sponge Cake:
2 Eggs
50gm Sugar (Grained)
50gm Flour
1 tsp Baking Powder
Salt (a pinch)
30ml Water
1tsbp Vanilla Essence

For the Strawberry Filling:
As it is not season of strawberries, I used strawberry syrup. You can use strawberry jam too.

Whipped Cream
Strawberry Syrup or Jam
Sugar Syrup to moisten the sponge sheet.

Procedure:

• Preheat the oven at 225 degree Celsius.
• Line a cake tray with butter in which you need to make the sponge sheet.
• Sieve Flour and baking powder together.
• Whip eggs and sugar for 5 minutes with help of an electric blender till it turns fluffy and moo use like.
• Add all the other ingredients (sugar + flour+ baking powder+ Vanilla Essence).
• Beat the mixture till it becomes smooth and fluffy. ( Do not over mix the batter)
• Fold in water with the batter very lightly
• Pour the batter into the greased tray and bake it for 15 minutes or till it becomes brown from the top.
• Keep checking it from time to time.

For the Filling:

250 ml whipping cream

Food color (Pink) (a pinch)

1tbsp Icing Sugar
Strawberry Syrup (I used Mapro)

Procedure:

• Take 250 ml of any whipping cream.
• Whip the cream with the help of a beater. Make sure the cream is cold
• Add the pink color and the strawberry syrup.
• Fold it in.
• The filling is ready to be used in the roll. 

For assembling the rolls:

Strawberry Swiss Roll

•     Remove the sponge from the tray once it is cooled down.
•     Place the sponge over a butter paper.
•     Moist the sponge with sugar syrup. (You can add strawberry essence in the syrup if u want to)
•     Apply the whipped cream with a palate knife.
•     Spread it all over smoothly.
•     Now roll the sponge alongwith the butter paper with light hands.
•     Seal it from both ends. 
•     Keep it in the freezer for 30 minutes so that it sets and cutting the Swiss rolls becomes easier.
•     After 30 minutes remove the butter paper.
•     With the help of a pallate knife do the icing of the Swiss roll with the remaining cream.
•     Cut into slices and serve.
• 
  

n

f