Now that the COVID-19 restrictions has ease here in the Region, many parents start sending their child back to the daycare centre, so do I. My 3 year old has returned to his daycare this week so having just a 7 months munchkin I have spare time to do some baking.
Talking about sponge cake, Japanese Swiss Roll is always one of my favourite as the cake texture is so soft and light. It is a lighter version of cake that made from a flat sponge cake rolled up with cream filling or jam. You can also add fresh fruits in the filling with cream. The sugar content in this sponge cake is relatively low compared to others type of cake. You can easily consume more than a slice yet won’t feel guilty about it.
The Swiss Roll I’m making today is Mix Berries Swiss Roll. Berries classified as a type of superfood that are high in antioxidant. It is healthy and taste so yummy. I’m using frozen mix berries in this recipe but you can always use any type of fresh berries that are in season.
This recipe divided into 3 parts. The outer cake design, the cake batter and the filling.
Today I’m using a red paste batter for the cake design to match my berries theme. You can design any pattern that you like, simply draw the design on a piece of baking paper, turn the page over and pipe the paste on the clean page. Put the ready piped baking sheet in the freezer to set while you prepare the cake batter. When ready, pour the sponge cake batter on top of the designed baking sheet and bake! When baking is done, simply peel off the baking sheet to see the end result of your own creation 😍
Below attached a picture of my design, not perfect but I’m happy with it. I’m using the smallest piping tip for the drawing but the paste is thick and hard to flow through. I end up having a sore hand! Next time, I will skip the tip and pipe through the piping bag.
Japanese Berries Swiss Roll Recipe
| prep time 2 hours 2 hours | cook time 10-12 minutes 10-12 minutes | serves 8 people |
| Ingredients | ||
| A : Paste design · 1 Egg white · 2 tbsp icing sugar · 1/2 cup cake flour · 1 tbsp veg oil · Red food colouring | B : Cake Batter · 3 eggs whites · 2 tbsp sugar · 3 eggs yolks · 1/4 cup sugar · 1 tbsp veg oil · 1/2 tsp vanilla extract · Pinch of salt · 2/3 cup cake flour, sifted · Pink food colouring | C : Filling · 1 1/4 cup heavy whipped cream · 1 tbsp sugar · Some mix berries |
Instructions:
1. Preheat oven to 170C. Place back side of designed baking sheet on a baking tray or roll pan. If you are using a baking tray just fold 4 edges of the sheet for about an inch to hold the batter.
2. To make paste : Mix ingredients A in a bowl and stir it well. Fill in a piping bag and pipe the design on the baking paper and place in the freezer to set.
3. To make cake batter : Beat eggs white in a cake mixer and slowly add in 2 tbsp of sugar on high speed until eggs white hold peaks. Set aside
4. Whisk egg yolks and slowly add in 1/4 cup sugar until egg is slightly white in colour. Mix in vegetable oil, vanilla extract, salt and food colouring stir until well incorporated. Sift in cake flour and mix it well until no lump.
5. Fold 1/3 of the egg whites into the batter, gently stir it to lighten the batter. Add in the remaining egg whites and stir it until well combined.
6. Pour batter into the baking pan and use a spatula to spread it out evenly.
7. Bake for 10-12 minutes until toothpick come back clean and cake spring back when touch.
8. Meanwhile, sprinkle some icing sugar on top of a clean towel. Then place the warm cake on top of a clean baking sheet with clean face down and slowly peel of the designed baking sheet. Flip the cake over so the design side is facing down and place on the towel.
9. Carefully roll up cake in the towel and let it chill in the fridge until completely cool around an hour.
10. Prepare the cake filling by whipping the heavy cream and sugar on high speed in the cake mixer until thick and frothy, around 5 minutes.
11. Carefully unroll the cake from the towel. Spread the whipped cream evenly on the cake, leave out 1 inch from the far end. Line the berries on top of the cream.
12. Gently roll up the cake, wrap in the plastic wrap and refrigerate for at least 2 hours before serve.
13. Place a slice roll on the serving plate with extra berries. You can sprinkle some icing sugar if desired.
Thanks for stopping by!
Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤ if you have an Instagram account. I love seeing your creations!
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