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Valentine Strawberry Swiss Roll with Cream Cheese Frosting- Learn how to make delicious swiss roll and impress your friends and love ones / the skinny pot
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5 from 1 vote

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.
Author: Shobee

Equipment

  • 1 Baking sheet 9.5  x 13 inches
  • 3 bowls
  • electric mixer
  • spatula

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