Strawberry and White Chocolate Swiss Roll Recipe

Adapted from Taste.com, Sugar Geek Show and Carve Your Craving.

Total Time: Sponge: 30 minutes; Cream 5 minutes making, 15 minutes resting.

Ingredients

Sponge:

• 4 eggs, separated
• 125 g caster sugar
• 1 tsp vanilla essence
• 1/2 cup plain flour
• Icing sugar to dust (I forgot to do this, do not forget!)
• 4 tbsp strawberry syrup (Sally’s baking Adiction’s recipe)

Cream:

• 300 mL whipping cream
• 100 g / half a block of white chocolate

Method

Sponge

1. Separate the eggs and whip the egg whites until stiff peaks form. Set aside.
2. Strain the strawberry syrup through a sieve to remove chunks and seeds.
3. Add the egg yolks, caster sugar, vanilla essence to the syrup and beat until light.
4. Gently fold in the egg whites and then the flour.
5. Pour into a long baking pan lined with baking paper and oil. You may need to encourage the batter into the corners
6. Bake for 15 minutes or until a skewer inserted comes out clean.
7. Cool for 5 mins then sprinkle with icing sugar. Roll along the long edge (as in, tuck the shortest side under for your first roll), keeping the baking paper on the sponge. Roll it firmly. A tight roll here gives a tight roll when you add the cream.
8. Set aside to cool on top of the edge of the sponge.

Cream

1. Melt the white chocolate and about half a cup of cream in the microwave. Be careful not to overdo it 30 sec burst at first, white chocolate burns easily. Mix between heating until chocolate is smooth.
2. Allow the chocolate and cream mix to cool (I left it for 8 hours, probably only really needs 30 mins).
3. Add in the rest of the cream and whip. Be careful not to over-whip, as it is very easy to do with the white chocolate incorporated. I over-whipped it twice…

Assemble

1. Allow for both the cream and the sponge to be at room temperature (if not cooler).
2. Carefully unroll the sponge and slather on the cream. Make sure to go all the way to the edge.
3. Roll the sponge back up without the baking paper. Serve and enjoy!!