Stawberry Swiss Roll
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This recipe has been viewed 4959 times
Strawberry swiss roll is an easy recipe to prepare a soft and sweet cake roll with strawberry puree as filling. The thin swiss roll is made of eggs, refined flour and sugar and baked in a very shallow rectangular baking tray. The rolls are then filled up with strawberry puree or jellies and relishes as dessert after slicing.
- Preheat the oven to 200°c (400°f).
- Line a 200 mm. Into 300 mm. (8" into 12") swiss roll tin with grease-proof or waxed paper and set aside.
- Combine all the ingredients with the orange rind in a bowl along with 30 ml of water and whisk well.
- Spoon the mixture into the prepared swiss roll tin and smoothen the edges.
- Bake in the preheated oven for 15 to 20 minutes until the sponge is golden brown and springs back when lightly pressed with the fingertips.
- Dissolve the custard powder in a little cold milk.
- Boil the rest of the milk with the sugar.
- Add the custard powder and simmer for a few minutes.
- Cool and keep aside in the refrigerator.
- Soak the sponge lightly with the refrigerated soaking syrup.
- Spread the cold custard on the sponge.
- Spoon the strawberry filling evenly over the custard.
- Carefully lift one end of the greaseproof paper and roll up the sponge.
- Transfer to a serving dish. Arrange the whole strawberries over and around the roll.
- Sprinkle the castor sugar over it.
- Serve chilled.
This recipe was contributed by viranj on 12 Jun 2011
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