This lovely Strawberry Swiss Roll Cake is just as tasty as it is beautiful.
Have fun changing up the pattern and fillings if you like.
Strawberry Swiss Roll Cake
Serves about 8 people.
Preheat oven to 350°F.
- 1/2 cup unsalted butter
- 1/2 cup milk
- 2 teaspoons almond or vanilla extract
- 2/3 cup sugar
- 2/3 cup flour
- 1 1/2 teaspoons salt
- 10 egg eggs, divided
- Red food coloring (optional)
- 1 recipe Vanilla Pudding
- 1 pint fresh strawberries, rinsed and sliced
- 1 recipe Whipped Cream made with almond or vanilla extract
Separate the egg yolks and egg whites. Place the egg whites and egg yolks in two separate containers.
In a mixer, whip the egg whites until they are stiff and shiny. Set aside.
Melt butter in a saucepan over medium heat. Add the milk and almond. Whisk in the sugar, flour, and salt.
Whisk in one egg yolk and after it is mixed in, add another one. Continue this until all six yolks are mixed in.
Cook for a couple of minutes while continuing to whisk.
Fold about a half cup of the egg yolk mixture into the egg whites.
Folding is basically gently stirring in a way that the egg whites keep the air that has been beaten into them so the cake remains light & fluffy.
Fold in the remaining egg yolks.
After everything is mixed together, remove about 1 1/2 cups of batter into a small bowl and use the food coloring to turn it red.
Line a half sheet pan with a sheet of parchment paper that exceeds all sides of the pan.
Place the red batter into a pastry bag and draw stripes, polka dots, or a plaid pattern onto the parchment paper.
Using a spatula, carefully place the white batter in small amounts over the red batter. Place it in a way that requires little spreading action to preserve the red pattern you have created. Spread very carefully as needed to make the batter evenly across the pan.
Place the cake in the oven and bake for about 20 minutes or until the cake springs back when touched in the middle.
Place a clean towel or parchment paper over the top of the cake and roll the cake up carefully and tightly and hold it that way so that it will remain flexible until you are ready to fill it.
After the cake is cool, gently unroll it, discard the towel or parchment paper, and spread the vanilla pudding inside. Save pudding leftovers for another time.
Spread strawberries over the pudding evenly. Gently roll the cake again as tightly as you can.
If you like, you can decorate the top with whipped cream.