I had posted Mango Swiss Roll with Pineapple Cream Filling last year which turned out to be a huge hit with people eager to try out something new.
Link for the recipe :
I badly wanted to make another Swiss Roll and my better half was asking for a Strawberry one and my partner in the Cooking Secretly Challenge luckily gave me the chosen fruit!The second ingredient was Pomegranate – another of my favourite fruits but to be used very carefully in desserts!
Very fortunately for this recipe I got lovely,organic,big and juicy strawberries from a dear friend’s farm which added to the taste and freshness quotient of the cake!
My lovely Strawberries…
My partner in the Challenge was Mayuri Patel who blogs at :
Mayuri gave me the two fruits and I gave her fresh Plums and Sugar as her secret ingredients!
Just read the instructions for Swiss Roll in the link given above.The method is exactly the same the only difference here that we use Strawberry puree instead of Mango and use Pomegranate Juice for both the Cake and cream filling instead of Pineapple.Pomegranate is a very delicious fruit but we use only the juice for cooking as the seeds have residue which will not go well with the cake.However we decorate the cake with Pomegranate pearls which look absolutely beautiful with the Strawberries!The cream takes on a crimson pink colour which further adds to the beauty of the cake!So let’s proceed to make the delicious cake here!
Preparation Time – 2 hours
Makes : 5-6 servings
For the Rolls:
1/3 cup self raising flour/cake flour/All purpose flour (maida) sifted with 1/2 tsp baking powder
3 tbsp Cornflour/Cornstarch
3 large eggs
2 large egg yolks
2 large egg whites (separate the yolks and whites in individual bowls)
3/4 cup plus 2 tbsp sugar
2 tbsp Strawberry Puree
1 tbsp Pomegranate Juice
1 tsp Strawberry essence
1 tsp pink colour(optional)
1 tsp vanilla essence
1/4 tsp cream of tartar/1/4 tsp soda bicarb
For the Strawberry – Pomegranate cream filling :
1/4 cup heavy cream/non diary cream
1/2 cup icing sugar
1-2 tsp Strawberry essence
2 tbsp Strawberry Jam mixed with 1 tbsp hot water
1 tbsp Pomegranate Juice
2 Strawberries chopped into bits
For the Garnish :
2 Strawberries chopped into segments
Red coloured sugar flowers (optional)
FOR THE ROLLS
Preparations beforehand :
Prepare a sheet cake pan/swiss roll pan and keep aside.Preheat oven to 230°C.
Prepare the cloth/mat to take out the cake.
Chill the cream,beaters and bowl.
Making the sponge :
In a small bowl mix the flour and cornflour and whisk well to combine.Combine 3 eggs and 2 egg yolks in a bowl and whisk for 1-2 minutes.Add 3/4 cup sugar and whisk till pale and three times the volume.Add the Strawberry and Vanilla essences and pink colour and mix well.Now keep a sieve over the beaten eggs and sift the flour-cornflour mixture into it.Fold to combine both the mixtures(mix with an up and down motion with a spatula or mixing spoon.Do not mix too hard.)
Take the 2 egg whites in another bowl and beat till foamy.Now add 2 tbsp sugar and beat till it stands in soft peaks.Now add the cream of Tartar/soda bicarb and beat till it forms stiff peaks.Fold this mixture into the egg-flour mixture and fold again very gently till combined.Fold in the Strawberry puree and Pomegranate juice.
Pour into the prepared Jelly Roll Pan smoothing out the sides and spreading the mixture evenly across so that it adapts into the shape of the pan.Bake in the preheated oven for 6-8 minutes till golden brown on the top and a skewer or toothpick inserted in the centre comes out clean.
THE FIRST ROLLING
After taking the cake out of the oven,immediately invert it on the prepared cloth/mat.Sprinkle 2 tbsp powdered sugar on the top of the cake as well.Now Put the overlapping cloth on the cake and roll the cake along with the cloth till the entire cloth covers the cake.Put the cloth-rolled cake on a plate or a board and leave to cool to room temperature.You can cool under a fan especially in places like India where it is too hot.Do not however keep it directly in front of a source like an air cooler or air conditioner.This should take approximately 1 hour.
PREPARE THE FILLINGS
The Jam Filling :
Mix the Jam and hot water and beat till smooth and thick.Keep aside to cool to room temperature.
The Strawberry – Pomegranate Cream Filling :
Take a bowl bigger than the one in which you beat the cream and fill with a mixture of ice and salt(freezing mixture).Put the chilled bowl in the middle of this and pour the cream inside.Add the icing sugar as well.Start whipping the cream and whip till it forms stiff peaks and stands on its own on the beaters.Now add the Strawberry bits,essence and Pomegranate Juice and fold gently.Chill the cream till the Swiss Roll is ready to assemble.
ASSEMBLING THE ROLL
After an hour test the rolled sponge.It should be at room temperature or cool 15 – 20 minutes more.Very gently open the cake with the cloth and lay it on a flat surface like a table or the floor.Do not remove the cloth.Spread the Jam generously over the cake and then spoon the cream in the middle of the sponge without spreading too much on to the sides.Once the cake is rolled up,the cream will evenly coat the sides as well.
After spreading the cream in the middle of the cake,use the edge of the cloth to preroll the cake back so that now it resembles a Swiss Roll.Place the Roll gently on a plate and immediately refrigerate it so that the cake and cream firm up to give the classic Swiss Roll appearance.Refrigerate any left over cream as well.Chill for 20-25 minutes.
While serving the cake either :
Drizzle the top with powdered sugar and garnish with Strawberry segments and sugar flowers.
If you have left over cream(like I did),Spread a thin layer over the cake and decorate with Strawberry segments.
Remember that this is a very delicate dessert and should always be kept refrigerated.Thank you Mayuri Patel to give me
ingredients with which I devised a fab dessert!
A delicious slice…
Shots of the Swiss Roll :