Strawberry Swiss Roll Cake

AuthorLe-ThermiqueCategory, DifficultyIntermediate
Yields4 Servings
Prep Time1 hr 5 minsCook Time31 minsTotal Time1 hr 36 mins
INGREDIENTS :
For the Cake
 4 large eggs , cold
 50 g granulated sugar or caster sugar , grind
 1 tsp vanilla extract
 115 g cake flour
 ½ tsp baking powder
 pinch of salt
For the Filling
 130 g heavy cream
 15 g unsalted butter, softened
 10 strawberry , medium or small
Garnish
 2 tsp powder sugar
COOKING METHODS:
For the cake:
1

- Preheat oven 180°C
- Line a large rectangular baking tray 25X35CM with greaseproof paper.

2

- Place the caster sugar into the mixing jar to grind. Press TURBO for 2 Seconds
- Add eggs and vanilla extract into the mixing jar. Attach with butterfly whisk to whip without measuring cup.
Settings: Timer: 6 Minutes / Speed: 4 / Temperature : 37°C

3

- Continue to whip
Settings: Timer: 6 Minutes / Speed: 4

4

- While the eggs mixture is in the mixing jar, close the jar lid cover.
- Place a bowl on the lid cover, then sieve and weigh the cake flour, add the baking powder and pinch of salt.
- Carefully add the flour to both sides of the butterfly whisk to mix.
Settings: Timer: 6 Seconds / Speed: 3
- Repeat

5

- Use spatula to mix the batter if the flour is not evenly combine.
- Transfer the batter to the prepared baking tray.

6

- Use spatula to smooth the surface and chopstick to remove the air bubbles.
- Drop the baking tray on the counter stop a few times to relief the air bubbles.

7

- Bake for 15 minutes

- While waiting, wash the mixing jar and butterfly whisk. Add 1L water and 2 drops of detergents
Auto Setting: Use Tuya Apps - Simple Chef - CLEAN - RUN.
Manual setting: Timer: 5 Minutes / Speed: 4 / Temperature : 70°C

For the Filling:
8

- In a clean mixing jar, insert the butterfly whisk
- Add the heavy cream and butter to whip.
Settings: Timer: 4 Minutes / Speed: 4

9

- Insert the cream on a piping bag and chill keep in the refrigerator.
- The remaining cream set-asides for the cake assembly.

Assembly the cake
10

- Remove the cake from oven and let it cool for 5 minutes. the cake is still warm.
- Prepare another piece of greaseproof parchment paper or a cotton towel place on the counter top. Then sprinkle some powdered sugar.
- Invert the cake onto the parchment paper or towel.
- Remove the parchment paper from the cake.
Notes: The skin of the cake will stick to the parchment as you remove it, leaving pale and fluffy cake exposed

11

- On the edge of the cake that is facing you and opposite, cut a top bevel across it.

12

- Spread the whipped cream evenly on the cake. The cream should thinner toward the opposite.
- Fill the cream in one line at the thickness approximately 1.5-2cm . Then arrange the strawberry in one line.
Tips: you may arrange the strawberry on the edge that facing you for the distance of 5-6cm.

13

- Carefully roll up the cake immediately. Using the parchment to help you , start from the short end.
- Refrigerate the cake for 30 minutes to 1 hour.

14

- Unwrap the cake on the transparent cake wrapping tape. Then trim the cake both ends with a sharp serrated knife.
- Piping the cream on top of the cake.

15

- Decorate with strawberries and sprinkle powdered sugar over the cake.
- Place the swiss roll onto a cake container refrigerate or serve immediately.
- Enjoy the beautiful Swiss Roll.

Nutrition Facts

4 servings

Serving size


Amount per serving
Calories380
% Daily Value *
Total Fat 20.4g27%
Saturated Fat 11g56%
Cholesterol 239mg80%
Sodium 144mg7%
Total Carbohydrate 39.7g15%
Dietary Fiber 1.4g5%
Total Sugars 15.8g
Protein 10.2g

Calcium 7mg1%
Iron 14mg78%
Potassium 234mg5%
Vitamin D 183mcg915%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

INGREDIENTS :
For the Cake
 4 large eggs , cold
 50 g granulated sugar or caster sugar , grind
 1 tsp vanilla extract
 115 g cake flour
 ½ tsp baking powder
 pinch of salt
For the Filling
 130 g heavy cream
 15 g unsalted butter, softened
 10 strawberry , medium or small
Garnish
 2 tsp powder sugar

Directions

COOKING METHODS:
For the cake:
1

- Preheat oven 180°C
- Line a large rectangular baking tray 25X35CM with greaseproof paper.

2

- Place the caster sugar into the mixing jar to grind. Press TURBO for 2 Seconds
- Add eggs and vanilla extract into the mixing jar. Attach with butterfly whisk to whip without measuring cup.
Settings: Timer: 6 Minutes / Speed: 4 / Temperature : 37°C

3

- Continue to whip
Settings: Timer: 6 Minutes / Speed: 4

4

- While the eggs mixture is in the mixing jar, close the jar lid cover.
- Place a bowl on the lid cover, then sieve and weigh the cake flour, add the baking powder and pinch of salt.
- Carefully add the flour to both sides of the butterfly whisk to mix.
Settings: Timer: 6 Seconds / Speed: 3
- Repeat

5

- Use spatula to mix the batter if the flour is not evenly combine.
- Transfer the batter to the prepared baking tray.

6

- Use spatula to smooth the surface and chopstick to remove the air bubbles.
- Drop the baking tray on the counter stop a few times to relief the air bubbles.

7

- Bake for 15 minutes

- While waiting, wash the mixing jar and butterfly whisk. Add 1L water and 2 drops of detergents
Auto Setting: Use Tuya Apps - Simple Chef - CLEAN - RUN.
Manual setting: Timer: 5 Minutes / Speed: 4 / Temperature : 70°C

For the Filling:
8

- In a clean mixing jar, insert the butterfly whisk
- Add the heavy cream and butter to whip.
Settings: Timer: 4 Minutes / Speed: 4

9

- Insert the cream on a piping bag and chill keep in the refrigerator.
- The remaining cream set-asides for the cake assembly.

Assembly the cake
10

- Remove the cake from oven and let it cool for 5 minutes. the cake is still warm.
- Prepare another piece of greaseproof parchment paper or a cotton towel place on the counter top. Then sprinkle some powdered sugar.
- Invert the cake onto the parchment paper or towel.
- Remove the parchment paper from the cake.
Notes: The skin of the cake will stick to the parchment as you remove it, leaving pale and fluffy cake exposed

11

- On the edge of the cake that is facing you and opposite, cut a top bevel across it.

12

- Spread the whipped cream evenly on the cake. The cream should thinner toward the opposite.
- Fill the cream in one line at the thickness approximately 1.5-2cm . Then arrange the strawberry in one line.
Tips: you may arrange the strawberry on the edge that facing you for the distance of 5-6cm.

13

- Carefully roll up the cake immediately. Using the parchment to help you , start from the short end.
- Refrigerate the cake for 30 minutes to 1 hour.

14

- Unwrap the cake on the transparent cake wrapping tape. Then trim the cake both ends with a sharp serrated knife.
- Piping the cream on top of the cake.

15

- Decorate with strawberries and sprinkle powdered sugar over the cake.
- Place the swiss roll onto a cake container refrigerate or serve immediately.
- Enjoy the beautiful Swiss Roll.

Notes

Strawberry Swiss Roll Cake

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