Best Freeze-Dried Strawberry Swiss Roll Recipe!
This isn't just any Swiss roll; it's a burst of concentrated strawberry flavor, a delightful dance of textures, and a convenient treat that lasts. It's easy to customize, fun to make, and sure to bring a smile to anyone's face. Plus, with its vibrant color and enhanced shelf life, it's a winner on all fronts!
Equipment
- Electric Mixer: For whipping egg whites and creating the cream filling.
- Jelly Roll Pan (10x15 inches): The specific dimensions are critical for achieving the desired cake thickness.
- Parchment Paper: Prevents sticking and aids in easy removal of the cake.
- Mixing Bowls (various sizes): For separating ingredients and preparing mixtures.
- Sifter: Ensures a light and airy texture for the flour.
- Rubber Spatula: For gently folding ingredients together without deflating the batter.
- Kitchen Towel: Used for rolling the cake while cooling.
- Measuring Cups and Spoons: Accurate measurements are essential for consistent results.
- Rolling Pin (Optional): To ensure uniform cake thickness before baking.
- Sharp Knife: For clean and precise slicing of the finished roll.
Ingredients
- Sponge Cake
- 4 large eggs separated
- cup granulated sugar divided
- cup all-purpose flour
- teaspoon salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Strawberry Cream Filling
- 1 cup heavy cream
- cup powdered sugar
- teaspoon vanilla extract
- cup freeze-dried strawberries crushed
- Optional Topping
- 2 tablespoons freeze-dried strawberries finely crushed, for dusting
Instructions
- Preheat oven and prepare pan: Preheat oven to 350F (175C). Line a 10x15 inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare egg yolks: In a large bowl, whisk together egg yolks and half of the granulated sugar ( cup) until pale and thick. Add milk and vanilla extract, and whisk to combine.
- Sift dry ingredients: In a separate bowl, sift together flour and salt. Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined. Do not overmix.
- Whisk egg whites: In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add the remaining granulated sugar ( cup), beating until stiff, glossy peaks form.
- Combine mixtures: Gently fold one-third of the egg whites into the egg yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the egg whites.
- Bake the cake: Pour the batter evenly into the prepared pan, spreading it into the corners. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when lightly touched.
- Cool and invert: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Roll the cake up tightly with the towel, starting from one of the short ends. Let cool completely in the towel.
- Prepare filling: While the cake is cooling, prepare the strawberry cream filling. In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form. Add powdered sugar and vanilla extract, and beat until stiff peaks form. Gently fold in the crushed freeze-dried strawberries.
- Assemble the roll: Carefully unroll the cooled cake. Spread the strawberry cream filling evenly over the cake, leaving a -inch border along one long edge.
- Re-roll and chill: Re-roll the cake tightly, without the towel this time. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
- Garnish and serve: Before serving, dust the roll with finely crushed freeze-dried strawberries. Slice into 1-inch thick pieces and serve.
- For a more intense strawberry flavor, add 1 teaspoon of freeze-dried strawberry powder to the cake batter. If all-purpose flour is not available, a gluten-free blend can be substituted.
Notes
Variations
The basic recipe can be adapted to cater to diverse tastes and dietary needs:
- Ingredient Swaps:
- Other freeze-dried fruits (raspberries, blueberries) can replace strawberries.
- Almond flour can be substituted for all-purpose flour for a gluten-free version.
- Coconut cream can replace heavy cream for a dairy-free filling.
- Honey or maple syrup can be used in place of granulated sugar.
- Regional Twists:
- Matcha powder can be added to the cake batter for an Asian-inspired flavor.
- A hint of lemon zest can be incorporated into the cream filling for a citrusy note.
- Espresso powder can be added to the cake batter for a mocha-flavored variation.
- Dietary Adjustments:
- For a vegan version, egg substitutes can be used along with plant-based milk and cream.
- Sugar-free sweeteners can replace granulated and powdered sugar for a diabetic-friendly option.
- Reducing the amount of sugar or fat can create a lighter, healthier dessert.
Serving Suggestions
This treat is versatile and can be served in various settings:
- Afternoon Tea: Serve alongside other pastries and finger sandwiches.
- Dessert: Conclude a meal with a slice of this flavorful roll.
- Parties and Gatherings: A crowd-pleasing dessert that’s easy to slice and serve.
- Special Occasions: Elevate celebrations with this visually appealing and tasty dessert.
- Accompaniments: Pairs well with coffee, tea, or a light dessert wine.
Storage Tips
Proper storage is key to maintaining freshness and flavor:
- Refrigeration: Store the Swiss roll in an airtight container in the refrigerator.
- Shelf Life: It will remain fresh for up to 3-4 days when stored properly.
- Freezing: For longer storage, the roll can be frozen. Wrap tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Preventing Sogging: Ensure the roll is completely cooled before storing to prevent moisture buildup.
- Individual Slices: Individual slices can be wrapped separately for easy portioning and storage.
Frequently Asked Questions
- Question 1: Can I use fresh strawberries instead of freeze-dried? The recipe is specifically designed for freeze-dried strawberries. Fresh strawberries contain too much moisture, which can make the cake soggy.
- Question 2: Can I make this recipe ahead of time? Yes, the Swiss roll can be made a day in advance and stored in the refrigerator. This allows the flavors to meld and the filling to set.
- Question 3: Why is my cake cracking when I roll it? Cracking can occur if the cake is too dry or not rolled while still slightly warm. Ensure the cake is not overbaked and roll it gently but firmly with the towel while it’s cooling.
- Question 4: Can I omit the vanilla extract? Vanilla extract enhances the flavor, but it can be omitted. Consider substituting another flavor extract, such as almond or lemon.
- Question 5: How do I prevent the cream filling from seeping out when slicing? Ensure the filling is firm by chilling the roll for at least an hour before slicing. Use a sharp, thin knife and wipe it clean between slices.