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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