Come 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!
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
Break eggs…and separate yolks from the egg whites
Keep yolks aside in a bowl.
Transfer egg white to a mixing bowl.
Add the sugar to the egg whites.
Whip egg whites with egg beater till peaks begin to form. Take care not to over whip.
Add the yolks to the whipped egg whites.
Blend with egg beater for a minute. Do not over mix!
Sieve flour with the baking powder.
Sprinkle flour 2 tbsp at a time, over the egg batter.
Fold the flour into the egg batter gently using the figure 8 movement!
Add the vanilla essence and mix gently.
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.
Tap the baking tray with the cake batter gently on the table…
to remove any air bubbles.
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.
Spread out on your kitchen table and keep ready.
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.
This is how the sides should look…
Run a butter knife around the sides of the cake to loosen any sides that might be stuck.
Invert warm cake over one end of the damp kitchen towel.
Fold the opposite end of the towel, over the cake to cover it. Roll towel, along with the cake into a tight cylinder.
Your movements should be gentle yet firm!
Place the roll in your refrigerator for atleast 1/2 hour.
Meanwhile finely chop strawberries, add a sprinkling of sugar if the are too tart.
Also prepare the Greek yoghurt filling.
For the filling, take 2/3 cup heavy cream with some icing sugar in a large mixing bowl.
Whip cream using a hand beater until it starts to thicken.
Now add 2/3 cup Greek yoghurt (or hung yoghurt) and some vanilla extract.
Beat for another couple of minutes till it thickens even more. Be careful not to over whip, or the filling might start to curdle!
Once the cake-roll cools, take out of refrigerator.
Gently open the roll…
and slide out the kitchen towel.
Spread the inside with a generous layer of chopped strawberries…
Followed by the Greek yoghurt filling.
Roll the cake into a tight cylinder, taking care to not let the filling slip out.
Place roll on serving platter.
Spread the top and sides of the roll with the remaining Greek yoghurt filling.
Place roll in the refrigerator to chill, another 1/2 hour.
Once chilled, decorate with fresh fruit and I’ve also used some mini white chocolate kisses! 🙂
Carefully cut into slices…
So as to display the beautiful swirl inside!
Time to try a bite…
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.?
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.
This is soooo delicious. N make it look so simple.
Ruchi it looks absolutely yummyyy …. Is there any substitute for eggs ?
No. This recipe calls for eggs.
Can we use wheat flour ?
No. The recipe works only with all-purpose flour.