This blog is for Hok who had asked for the Swiss Roll recipe as seen in the Richmond Community Kitchen Summer Open House entry some time ago. I spoke to Andrea, who came from Germany, about this and she demonstrated the recipe a couple of weeks ago at the South Arm Community Kitchen.

The last time she made it, it was a Mango Swiss Roll. She made a slight change this time and used strawberries instead. The cake is made from simple eggs and sugar while the filling is made of whipping cream and strawberries.

Preparing the ingredients are very simple. The trick is with rolling the delicate cake up. It takes quite a bit of practice to get it right because it tears easily if you’re not careful. You should give this a try.

Ingredients

• 4 eggs
• 1/2 cup sugar
• 2 teaspoons sugar or vanilla sugar
• 1/2 cup flour
• 1 cup whipping cream
• 2 cups strawberries

Instructions

Preheat the oven to 350F.

Beat eggs and sugar with electrical mixer until mixture turns whitish.

Sift flour into egg mixture.

Fold in the flour gently.

Line 12″ x 7″ baking sheet with parchment paper or “baking plastic” which can withstand high heat. Spread the mixture evenly on the sheet. Bake at 350F for 15 minutes.

Cut the strawberries into small pieces.

Generously and evenly spread icing sugar or granulated sugar on a clean dish towel.

When the cake is done, flip it over the dish towel.

Remove the parchment paper or baking plastic very carefully as not to break the cake.

Roll the cake up together with the towel.

Set aside the cake to cool.

In the meantime, beat 1 cup of whipping cream with 2 teaspoons sugar (amount to be adjusted accordingly to sweetness of the fruit and personal taste).

Fold in the cut up strawberries into the whipped cream.

Unroll the cake and spread the whipped cream with strawberries on it.

Roll the cake back up while removing the towel.

Decorate with sifted icing sugar if desired.