Stawberry Swiss Roll


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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.

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Stawberry Swiss Roll recipe - How to make Stawberry Swiss Roll

Preparation Time:    Cooking Time:    Total Time:     Makes 20 rolls
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Ingredients

For The Sponge Roll
100 gms condensed milk
70 gms plain flour (maida)
1/2 tsp baking powder
a pinch of baking soda
30 ml butter
1/2 tsp vanilla essence
1 large orange

To Be Mixed Into A Soaking Syrup
3/4 cup water
3 tbsp powdered sugar

For The Strawberry Filling
1/2 cup strawberries , washed , hulled and chopped coarsely

For The Custard
1 cup milk
2 tbsp custard powder
1 tbsp sugar

For The Garnish
2 tbsp castor sugar
Method
For the sponge roll

  1. Preheat the oven to 200°c (400°f).
  2. Line a 200 mm. Into 300 mm. (8" into 12") swiss roll tin with grease-proof or waxed paper and set aside.
  3. Combine all the ingredients with the orange rind in a bowl along with 30 ml of water and whisk well.
  4. Spoon the mixture into the prepared swiss roll tin and smoothen the edges.
  5. 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.

For the custard

  1. Dissolve the custard powder in a little cold milk.
  2. Boil the rest of the milk with the sugar.
  3. Add the custard powder and simmer for a few minutes.
  4. Cool and keep aside in the refrigerator.

How to proceed

  1. Soak the sponge lightly with the refrigerated soaking syrup.
  2. Spread the cold custard on the sponge.
  3. Spoon the strawberry filling evenly over the custard.
  4. Carefully lift one end of the greaseproof paper and roll up the sponge.
  5. Transfer to a serving dish. Arrange the whole strawberries over and around the roll.
  6. Sprinkle the castor sugar over it.
  7. Serve chilled.


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This recipe was contributed by viranj on 12 Jun 2011


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