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.
- 4 eggs
- 1/2 cup sugar
- 2 teaspoons sugar or vanilla sugar
- 1/2 cup flour
- 1 cup whipping cream
- 2 cups strawberries
Preheat the oven to 350F.