Strawberry Swiss Roll with Greek Yoghurt filling!

imageimageimageCome lets celebrate the Strawberry Season….
With a delicious STRAWBERRY YOGHURT SWISS ROLL!
Soft light-as-air sponge cake rolled with a filling of tangy ripe strawberries and creamy Greek yoghurt….the perfect summer indulgence that’s sits light on your waist too….Mmmm!
image

Ingredients for the cake:
4 large room temperature eggs
4 level tbsp of sugar
6 level tbsp of flour
1 tsp baking powder
1 tsp vanilla essence

Method:
Break eggs…and separate yolks from the egg whites
image
Keep yolks aside in a bowl.
image
Transfer egg white to a mixing bowl.
image
Add the sugar to the egg whites.
image
Whip egg whites with egg beater till peaks begin to form. Take care not to over whip.
image
Add the yolks to the whipped egg whites.
image
Blend with egg beater for a minute. Do not over mix!
image
Sieve flour with the baking powder.
image
Sprinkle flour 2 tbsp at a time, over the egg batter.
image
Fold the flour into the egg batter gently using the figure 8 movement!
image
Add the vanilla essence and mix gently.
image
Grease and dust a baking tray and keep ready. Preheat the oven at 350F (moderate heat)
Now transfer the cake batter to the prepared baking tray.
image
Tap the baking tray with the cake batter gently on the table…
image
to remove any air bubbles.
image
Bake in the preheated oven for about 14-15 min.
While the cake is baking, wet a kitchen towel under running water and squeeze out all water.
image
Spread out on your kitchen table and keep ready.
image
Watch the cake after 12 minutes. Once the corner of the cake starts to come away from the sides of the baking tray, it’s ready to come out.
image
This is how the sides should look…
image
Run a butter knife around the sides of the cake to loosen any sides that might be stuck.
image
Invert warm cake over one end of the damp kitchen towel.
image
Fold the opposite end of the towel, over the cake to cover it. Roll towel, along with the cake into a tight cylinder.
image
Your movements should be gentle yet firm!
image
Place the roll in your refrigerator for atleast 1/2 hour.
image
Meanwhile finely chop strawberries, add a sprinkling of sugar if the are too tart.
image
Also prepare the Greek yoghurt filling.
For the filling, take 2/3 cup heavy cream with some icing sugar in a large mixing bowl.
image
Whip cream using a hand beater until it starts to thicken.
image
Now add 2/3 cup Greek yoghurt (or hung yoghurt) and some vanilla extract.
image
Beat for another couple of minutes till it thickens even more. Be careful not to over whip, or the filling might start to curdle!
image
Once the cake-roll cools, take out of refrigerator.
Gently open the roll…
image
and slide out the kitchen towel.
image
Spread the inside with a generous layer of chopped strawberries…
image
Followed by the Greek yoghurt filling.
image
Roll the cake into a tight cylinder, taking care to not let the filling slip out.
image
Place roll on serving platter.
image
Spread the top and sides of the roll with the remaining Greek yoghurt filling.
image
Place roll in the refrigerator to chill, another 1/2 hour.
image
Once chilled, decorate with fresh fruit and I’ve also used some mini white chocolate kisses! 🙂
image
Carefully cut into slices…
image
So as to display the beautiful swirl inside!
image
Time to try a bite…
image
Mmmmm…YUMMMY! 🙂
image

7 Comments

  1. I guess you mean to say beat egg whites and not egg yolk.also can u mention if we need to beat till soft pick or stiff pick? What is size of yr baking tray.?

    • Thanks Minal,
      I have edited it to egg whites! 🙂
      I beat the egg whites to the stage where the peaks just start to hold their shape…but don’t become entirely stiff.
      My baking tray was about 18 inches by 12 inches.

  2. This is soooo delicious. N make it look so simple.

  3. Ruchi it looks absolutely yummyyy …. Is there any substitute for eggs ?

  4. Can we use wheat flour ?