Monday, May 23, 2011

STRAWBERRY SWISS ROLL / CAKE GULUNG STRAWBERRY


I learned this from my home science class. I made this once or twice and after so...so...many years, I suddenly I had the urge to make it again after seeing a few bloggers  made this cake with a new twist and variation of color. 

I still prefer the original version, the plain cake with strawberry fillings.

One thing good about this cake, if you happened to have some left over then you can transform the leftover to "Triffle Pudding". This evergreen cake is still a favorite and nice to see there are a few version with chocolate, green tea and the latest that I've seen was the colorful version - Lover's Roll Cake. Well I have planned to try the latest version and see may be over the weekend.
STRAWBERRY SWISS ROLL
Adapted from Sprinkle Bakes - Pink Velvet Roullade
                                                                                                      
4 eggs
3/4 cup extra fine granulated sugar
1 tbsp oil
2 tbsp buttermilk
1 tsp cider vinegar
1 tsp vanilla extract
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees.  Grease a 9x13 jelly-roll pan with white vegetable shortening and line with parchment; grease parchment paper.

In a large bowl, beat eggs with a hand mixer for 5 full minutes - set a timer if you need to!  Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.

With the mixer still running, slowly add sugar and oil to the whipped eggs.  Next, add buttermilk, vinegar, vanilla extract.

Sift together flour, baking powder and salt.  Slowly add to the liquid ingredients.  Mix until well combined.

Pour batter into prepared pan and tilt pan to distribute batter evenly.

Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers.


When cake is baked turn it out onto a fresh paper sprinkle with sugarl - do this without delay! Peel off parchment and immediately roll cake into the parchment paper, beginning at the narrow end.  Roll tightly and as evenly as possible.  Place rolled cake on a wire rack seam-side down and let cool completely.
 




 
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Seingatan saya, saya belajar membuat kek ini ketika di sekolah menengah lagi, pernah membuat sekali dua, selepas itu langsung lenyap sehinggalah baru-baru ini terpanggil untuk membuatnya bila lihat kekawan ramai yang mencuba Kek Gulung Kasih.Sebelum saya membuat kek gulung kasih saya cuba yang ini dahulu. Untuk resipi ini saya guna jam strawberry yang sedia ada aje. Perit juga nak menggulung takut merekah. Tapi alhamdulillah semua berjalan lancar. Resipi ini saya ambil dari Sprinkles Bakes yang telah saya ubah suaikan sedikit mengikut citarasa saya.
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Next Post - Vanilla Cupcakes With Buttercream Frosting

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1 comment:

KakAsma said...

Kak paty,
nampak moist kek gulung akak nih,tapi kat resipi ada buttermilk,tu yg dok pikir nak buat ke idak,tapi terliur gak tengok,,nak2 ada stoberi jam tu mesti wangi ajer

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