Are you seeking a way to express your love and affection this Valentine’s Day? Consider delighting your loved one with a delicious Valentine’s Strawberry Swiss Roll Cake! This light, airy dessert is enchanting and bursts with fresh, romantic strawberry flavors. Let’s dive into the details of how to create it.
You may also like to try this Valentines Cake: 4 Valentine’s Cake You can Make.
Valentine Strawberry Swiss Roll Cake
I created a Valentine’s Day Strawberry Roll Cake recipe three years ago. Recently, I updated it, but a lot has stayed the same. The recipe is still simple and requires similar ingredients, but I have updated the pictures. This classic French cake has a light sponge and fruity filling, making it an elegant and delightful creation to share with your loved one on Valentine’s Day. Celebrate the day of love with a slice of this delicious cake!
How Do You Make Strawberry Roll Cake?
Ingredients
For the Cake:
- All-purpose flour
- Egg Yolks
- Egg Whites
- Cream of Tartar
- Granulated sugar
- Evaporated milk
For the Filling:
- Cream Cheese
- Powdered Sugar
- Milk
For Garnish:
- Additional fresh strawberries for decoration
- Powdered sugar for dusting
Procedure
This is an overview of how to make Swiss Roll Cake—the complete step-by-step process on the recipe card. There is also a video to show you how it is done.
Preparing the Cake
- Place the egg yolks in a large bowl and add the sugar. Mix on medium speed until pale in color. Add the oil and the evaporated milk. Add the all-purpose flour and gently mix until there are no lumps. Do not overmix.
- In a separate bowl, add the egg whites and mix on high until frothy. Add the cream of tartar. Mix until incorporated. Add the sugar in two intervals, mixing in between.
- Mix until stiff—add half of the egg white mixture to the flour mixture. Mix using a spatula, pulling the batter from the bottom to the top. Add the second batch of the egg whites and mix gently until there are no white strips.
- Do not overmix this. You want to keep the air bubbles. Transfer the mixture to the prepared pan.
Rolling the Valentine Strawberry Swiss Roll Cake:
-
Remove the patterned parchment paper very gently, and sprinkle the cake with powdered sugar; cover it with parchment paper, top it with a pan, and flip it again.
-
Very gently roll the cake with the parchment. Roll it from the shorter side or the long side. This process will create a rolled, formed muscle in the cake. Let the cake rest for about 30 minutes or an hour.
- Fill the cake with the cream cheese frosting.
Tips for Success:
- Pan size the right pan, 9.5 x 13 inches sheet pan
- Follow the ingredients– measure the ingredients accurately.
- Don’t grease your pan.
- For the pattern paste, don’t melt the butter. Use softened butter.
- Please watch the videos below to guide you.
- Room Temperature Eggs: Ensure that your eggs are at room temperature for better incorporation of air into the batter, resulting in a lighter cake.
- Gentle Folding: When combining the dry and wet ingredients, gently fold to maintain the cake’s airy texture.
- Precise Baking Time: Keep a close eye on the cake while baking to avoid overcooking.
- Careful Rolling: Roll the cake while it’s still warm and flexible but not too hot. Use the kitchen towel or parchment paper to guide the rolling process.
How do You Store
After filling the cake, roll it again and wrap it with a plastic wrap. Refrigerate before serving. If you have leftovers, simply put them in an airtight container and store them in the fridge. The cake is suitable for up to three days.
Valentine Strawberry Swiss Roll with Cream Cheese Frosting
Valentine Strawberry Roll with Cream Cheese Frosting- These recipe has been tested for your success. Chiffon cake filled with cream cheese frosting and fresh strawberry.Gift this to your love ones this Valentines day.
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Equipment
- 1 Baking sheet 9.5 x 13 inches
- 3 bowls
Ingredients
Cake
- 6 egg yolks
- 3 tbsp white granulated sugar
- 80 ml Canola Oil
- 100 ml Evaporated Milk
- 10 tbsp All Purpose Flour
Meringue
- 6 egg whites
- 1/4 tsp Cream of Tartar cream of tartar
- 11 tbsp granulated sugar
- 1 cup powdered sugar to spread generously on the cooked cake
Pattern Paste
- 1 egg white
- 2 tbsp Granulated sugar
- 1/3 cup All purpose flour
- 1 1/2 tbsp Unsalted Butter, room temperature
- red strong food color gel
Cream Cheese Filling
- 8 oz Cream cheese
- 1 cup powdered sugar
- 1/4 cup Milk or Heavy Whipping
Garnish
- 1/2 lb Strawberries, optional
Instructions
Prepare the Pan
- Measure the parchment paper in the pan. Ensure that it is one inch more on all sides.
Make the Pattern Paste
- Mix egg white and granulated sugar until frothy. Add the butter and mix. Add in the flour and mix until the mixture is smooth. Add the color paste and mix until there are no streaks.
- Transfer the mixture into a piping bag and cut the end to make a hole.
- Trace the pattern right on top of the template lined with parchment paper. Spread the pattern paste using a toothpick. Put the pattern on the pan and set it aside.
Make the Cake
- Pre heat oven at 350 F and put the wire rack at the middle of the oven.
- Place the egg yolks and the granulated sugar in a large bowl and mix until the color turns pale. Add the canola oil and evaporated milk. Mix for one minute at medium speed.
- Add the all-purpose flour. Mix using a spatula until all of the ingredients are incorporated. Do not overmix. Set aside when done.
Make the Meringue
- Put egg whites in a stand mixer bowl and mix until frothy. Add the cream of tartar and mix. Add the sugar intermittently three times and mix until stiff peaks.
- Add the cream of tartar and mix. Add the sugar intermittently -3 times and mix until stiff peaks.
- You can tell if it is stiff peaks when meringue forms a horn when you pull the whisk upward.
- When the meringue is ready, scoop about a cup of meringue mixture and add it to the egg yolk mixture.
- Using a spatula, scoop the mixture, then pull up until all of the mixture is incorporated. Do this gently. Folding too hard will result in a hard chiffon cake. Add the rest of the meringue and gently do the same until there are no white streaks.
- Transfer the mixture to the prepared pan and tap the pan on a flat surface to remove air bubbles.
- Bake in a pre-heated 350 F oven for 20 minutes. Start checking at fifteen minutes using a toothpick test method. The batter will triple in size, and the top should be light golden brown. Push the middle of the cake, and if it springs back, the color is golden, and when the toothpick comes out clean, the cake is done.
Rolling the Cake
- Put the PAN on a flat surface and GENEROUSLY sprinkle the top of the cake with powdered sugar. Cover the cake with a parchment paper. Leave about 1 inch of the parchment on one side, put a flat pan on top of the cak, and flip the cake. Make sure that the pan is bigger than the cake.
- Remove the patterned parchment paper very gently, and sprinkle the cake with powdered sugar; cover the cake with parchment paper, top it with a pan, and flip it again.
- Very gently roll the cake with the parchment. Roll it from the shorter side or the long side. This process will create a rolled formed muscle of the cake. Let the cake rest for about 30 minutes or an hour.
- When done, you can now fill the cake with the cream cheese frosting. You can fill it with strawberries, too. Roll the cake again and refrigerate until ready to serve.
Make the Cream Cheese Frosting
- Put the cream cheese in a standing mixing bowl and mix until the cream cheese is smooth. Add in the powdered sugar. Start mixing in slowly so that sugar will not fly everywhere 🙂 Add the milk or heavy whipping cream and keep mixing until there are no lumps.
Video
Notes
- Freeze any leftover paste for next use.
- The size of the pan is 9.5 x 13 inches sheet pan. Going higher in size causes the pattern to not stick to the cake.
- Make sure the rack is in the middle of the oven.
- And here's another pattern https://theskinnypot.com/wp-content/uploads/2019/12/Heart-dot.pdf
Tried this recipe?Mention @theskinnypot or tag #theskinnypot!
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Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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