RECIPES

VANILLA & STRAWBERRY SWISS ROLL

INGREDIENTS

Vanilla Swiss Roll

260g

Prima Sponge Cake Mix

7 nos

Eggs

65ml

Water 

70ml

Vegetable Oil

Whipped Cream

300g

Dairy Cream 35% Fat

1 tbsp

Sugar

1 tsp

Vanilla Extract

 
As needed

Strawberries

PROCEDURE

Vanilla Swiss Roll

  1. Mix Prima Sponge Cake Mix, eggs and water on maximum speed for 7-10 minutes until batter turn pale yellow, fluffy and thick. Set aside.
  2. Reduce to speed 1 and gradually add in vegetable oil. Gently fold with a spatula until the oil is evenly mixed into the batter.
  3. Pour batter evenly onto a 40cm x 30cm pan and bake at 190oC for about 10-12 minutes.
  4. Unmould the sheet cake and place a piece of plastic wrap over the sheet cake to prevent it from drying out.

WHIPPED CREAM

  1. Whisk ingredients till medium peaks.

Assemble

  1. Place the vanilla sheet cake on a large piece of parchment paper, preferably larger than the dimensions of the sheet cake.
  2. Spread a layer of whipped cream on the vanilla sheet cake.
  3. Line the strawberries wrapped along the length of the vanilla sheet cake nearer. Leave a 2cm distance between the end of the sheet cake and the strawberries.
  4. Roll up the vanilla sheet cake using the parchment paper.
  5. Vanilla & Strawberry Swiss Roll is ready to serve.
     

*Tips: Cake is done when skewer stick inserted in center comes out clean