{"id":10038,"date":"2011-12-31T17:16:31","date_gmt":"2011-12-31T22:16:31","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=10038"},"modified":"2021-02-09T11:16:56","modified_gmt":"2021-02-09T16:16:56","slug":"strawberry-almond-swiss-roll-easy-best-swiss-roll-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/strawberry-almond-swiss-roll-easy-best-swiss-roll-recipe\/","title":{"rendered":"Strawberry Almond Swiss Roll- Easy &#038; Best Swiss Roll Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-10039 size-full\" title=\"Strawberry and almond- swiss roll\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/strawberry-and-almond-swiss-roll.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/strawberry-and-almond-swiss-roll.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/strawberry-and-almond-swiss-roll-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Wrapping up 2011 and welcoming 2012 in the sweetest way possible&#8230;<\/p>\n<p>A few more hours to bid farewell to 2011 and to welcome 2012. Every year on Dec 31st I go through my picasa album and look at all the beautiful pictures, cherish all the moments that I had in that year and will end up making a collage of all the beautiful moments. I did the same today as well, I can only say that I did have an amazing 2011 and no regrets whatsoever. There were ups and downs and I believe that&#8217;s what makes life thrilling. One of the best moments of 2011 was when my husband became a pilot and flying with my pilot was the most amazing part.<\/p>\n<p>I had made a New Year&#8217;s resolution to<a href=\"http:\/\/www.dinner365.com\/\" target=\"_blank\" rel=\"noopener\"> photograph my dinner everyday for 365 days straight<\/a>, I was able to stick to my resolution and have successfully uploaded all the dinner pictures. This year, I was featured on a gazette and two other websites and was chosen as one of the best food bloggers of 2011. I am so happy that what I am doing with all my heart and passion is finally getting recognized. I can&#8217;t thank enough all the lovely people who follow my cooking and who support me unconditionally. Without my readers and fans, I wouldn&#8217;t have reached so far. I have no words when it comes to conveying my gratitude to everyone out there who are a part of my life&#8217;s journey. THANK YOU!<\/p>\n<p>I have always followed one thing in my life: keep it simple and be genuine, then everything will turn out to be beautiful!<\/p>\n<p>I always make something sweet and delicious for New Year&#8217;s eve. Last night, I couldn&#8217;t resist and made strawberry-almond swiss roll. As I made the cake with gluten free flour, I was little concerned about the texture of the cake. When the cake came out of the oven, I jumped out of joy seeing the soft and fluffy texture of the cake. Made the strawberry filling and whipped-cream frosting from scratch. The swiss roll tasted so delicious, it was unbelievably soft and creamy. This is a very simple recipe and can be made without much effort.<\/p>\n<p>Wishing everyone a Fantastic 2012!!!<\/p>\n<p><strong>Strawberry and Almond Swiss Roll Recipe<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10040\" title=\"Strawberry and Almond Swiss Roll\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/Strawberry-and-Almond-Swiss-Roll.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/Strawberry-and-Almond-Swiss-Roll.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/Strawberry-and-Almond-Swiss-Roll-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/Strawberry-and-Almond-Swiss-Roll-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong><\/p>\n<p>Recipe adapted from <a href=\"http:\/\/www.marthastewart.com\/285214\/chocolate-and-nut-yule-log\" target=\"_blank\" rel=\"noopener\">here<\/a><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>For making cake:<\/strong><\/p>\n<ul>\n<li>Large eggs &#8211; 4 (separate yolks and whites)<\/li>\n<li>Granulated sugar- 3\/4 cup<\/li>\n<li>Almond extract or vanilla extract- 1\/4 tsp<\/li>\n<li>All-purpose flour- 1\/2 cup<\/li>\n<li>Salt- 1\/4 tsp<\/li>\n<li>Confectioners sugar or powdered sugar for dusting- 3 to 4 tbsp<\/li>\n<\/ul>\n<p><strong>For making Strawberry filling and Whipped-cream frosting:<\/strong><\/p>\n<ul>\n<li>Strawberry syrup (thick syrup) or spread- 1\/4 cup<\/li>\n<li>Heavy cream- 2 1\/4 cups<\/li>\n<li>Sugar- 1\/4 cup<\/li>\n<\/ul>\n<div><strong>For Garnishing:<\/strong><\/div>\n<div>\n<ul>\n<li>Roasted almonds<\/li>\n<li>Colored sugar balls<\/li>\n<li>Glitters<\/li>\n<\/ul>\n<\/div>\n<p><strong>Instruction<\/strong><\/p>\n<p><strong>Making cake:<\/strong><\/p>\n<ol>\n<li>Separate egg yolks and whites from the 4 eggs.<\/li>\n<li>In a large bowl, whisk egg yolks along with 1\/2 cup granulated sugar until pale yellow ( You could use an electric hand mixer to gently beat it).<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10041\" title=\"whipping egg yolk\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/whipping-egg-yolk.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/whipping-egg-yolk.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/whipping-egg-yolk-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/whipping-egg-yolk-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Add almond or vanilla extract and flour to the yolk mixture, whisk just until combined (don&#8217;t over mix the batter).<\/li>\n<li>In another large bowl, using an electric hand mixer beat egg whites and salt until soft peaks form.<\/li>\n<li>Slowly add the remaining 1\/4 cup sugar (1 tablespoon at a time) and beat until the egg whites turn stiff.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10042\" title=\"whipping egg white\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/whipping-egg-white.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/whipping-egg-white.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/whipping-egg-white-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>First, whisk in one-third of the beaten egg whites into the yolk mixture.<\/li>\n<li>Gently fold in the remaining beaten egg white using a rubber spatula, keep aside.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10043\" title=\"making-cake\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-cake.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-cake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-cake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Preheat oven to 350 F.<\/li>\n<li>Grease a 10-by-15 inch baking sheet with non-stick cooking spray.<\/li>\n<li>Line the baking sheet with parchment paper.<\/li>\n<li>Coat the parchment paper with non-stick cooking spray.<\/li>\n<li>Spread the prepared cake batter evenly on the parchment paper.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10044\" title=\"making cake\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-cake1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-cake1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-cake1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-cake1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Bake for 20 \u00a0minutes until a fork inserted into the center of the cake comes out clean.<\/li>\n<li>After 20 minutes, remove the baking sheet from the oven.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10045\" title=\"baked cake\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/baked-cake.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/baked-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/baked-cake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/baked-cake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Gently run a knife around the edge of the pan to loosen up the cake.<\/li>\n<li>Dust the top of the cake with confectioners sugar.<\/li>\n<li>Place another parchment paper on the top of the cake and gently invert the cake on it.<\/li>\n<li>Peel off the parchment paper that&#8217;s now on top of the cake.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10046\" title=\"cake for making swiss roll\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cake-for-making-swiss-roll.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cake-for-making-swiss-roll.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cake-for-making-swiss-roll-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cake-for-making-swiss-roll-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Starting from a short side of the cake, gently roll the cake along with the parchment paper.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10047\" title=\"rolling the cake\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/rolling-the-cake.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/rolling-the-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/rolling-the-cake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/rolling-the-cake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Place the seam side or the side where the rolling ended down on a baking sheet and let cool for 20 minutes.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10048\" title=\"rolled cake\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/rolled-cake.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/rolled-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/rolled-cake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/rolled-cake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<\/ol>\n<p><strong>Making strawberry filling and Whipped-cream frosting:<\/strong><\/p>\n<ol>\n<li>In a medium bowl, whisk strawberry syrup with 1\/4 cup cream, set aside.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10049\" title=\"making strawberry filling\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-strawberry-filling.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-strawberry-filling.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-strawberry-filling-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-strawberry-filling-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>In a large bowl, using an electric mixer beat the remaining 2 cups of heavy cream with sugar till soft and stiff peaks form.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10050\" title=\"making whipping cream\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-whipping-cream.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-whipping-cream.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-whipping-cream-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/making-whipping-cream-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Fold half of the prepared whipped cream into the strawberry filling, this is to spread on the cake.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10051\" title=\"strawberry filling\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/strawberry-filling.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/strawberry-filling.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/strawberry-filling-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/strawberry-filling-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>The remaining whipped cream is the whipped-cream frosting to spread over the swiss roll.<\/li>\n<\/ol>\n<p><strong>How to assemble:<\/strong><\/p>\n<ol>\n<li>After 20 minutes of cooling the rolled cake.<\/li>\n<li>Gently unroll the cake.<\/li>\n<li>Spread the prepared strawberry filling on the cake, leaving a 1\/2-inch border.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10052\" title=\"spreading strawberry filling\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/spreading-strawberry-filling.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/spreading-strawberry-filling.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/spreading-strawberry-filling-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/spreading-strawberry-filling-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Starting from a short side of the cake, gently re-roll the cake along with the filling.<\/li>\n<li>This time discard the parchment paper.<\/li>\n<li>Place the seam side or the side where the rolling ended down on a platter.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10053\" title=\"rolling swiss roll\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/rolling-swiss-roll.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/rolling-swiss-roll.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/rolling-swiss-roll-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/rolling-swiss-roll-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Spread over and the sides of the roll with whipped cream frosting.<\/li>\n<li>Using a flat spatula, clean the frosting so that it&#8217;s spread evenly. Or using a fork gently run over the frosting to make lines.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10054\" title=\"covering swiss roll with whipping cream\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/covering-swiss-roll-with-whipping-cream.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/covering-swiss-roll-with-whipping-cream.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/covering-swiss-roll-with-whipping-cream-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Garnish the top with roasted almonds, colored sugar balls, sprinkles, glitters, etc as per your preference.<\/li>\n<li>Refrigerate the swiss roll for at least 2 hours or keep it overnight.<\/li>\n<li>While serving, using a sharp knife slice into rolls of 1 to 2 inches wide.<\/li>\n<li>Enjoy this delicious swiss roll with your dear ones.<\/li>\n<li>This roll tastes delicious and sets really well the next day, so it will be good if you refrigerate this overnight.<\/li>\n<\/ol>\n<div><strong>Tips:<\/strong><\/div>\n<div>\n<ul>\n<li>You could use any kinds of flavor for the filling: chocolate, apricot, caramel etc. Use a thick syrup or spread.<\/li>\n<li>To cut down the preparation time, you could use store-bought whipped cream frosting.<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/Strawberry-and-almond-swiss-roll.jpg\" \/>\n<div class=\"item ERName\">Strawberry Almond Swiss Roll (Gluten Free)<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making cake[\/b]<\/li>\n<li class=\"ingredient\">Large eggs &#8211; 4 (separate yolks and whites)<\/li>\n<li class=\"ingredient\">Granulated sugar- 3\/4 cup<\/li>\n<li class=\"ingredient\">Almond extract or vanilla extract- 1\/4 tsp<\/li>\n<li class=\"ingredient\">All purpose flour- 1\/2 cup<\/li>\n<li class=\"ingredient\">Salt- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Confectioners sugar or powdered sugar for dusting- 3 to 4 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For making Strawberry filling and Whipped-cream frosting[\/b]<\/li>\n<li class=\"ingredient\">Strawberry syrup (thick syrup) or spread- 1\/4 cup<\/li>\n<li class=\"ingredient\">Heavy cream- 2 1\/4 cups<\/li>\n<li class=\"ingredient\">Sugar- 1\/4 cup<\/li>\n<li class=\"ERSeparator\">[b]For Garnishing[\/b]<\/li>\n<li class=\"ingredient\">Roasted almonds<\/li>\n<li class=\"ingredient\">Colored sugar balls<\/li>\n<li class=\"ingredient\">Glitters<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]Making cake[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Separate egg yolks and whites from the 4 eggs.<\/li>\n<li class=\"instruction\">In a large bowl, whisk egg yolks along with 1\/2 cup granulated sugar until pale yellow ( You could use an electric hand mixer to gently beat it).<\/li>\n<li class=\"instruction\">Add almond or vanilla extract and flour to the yolk mixture, whisk just until combined (don&#8217;t over mix the batter).<\/li>\n<li class=\"instruction\">In another large bowl, using an electric hand mixer beat egg whites and salt until soft peaks form.<\/li>\n<li class=\"instruction\">Slowly add the remaining 1\/4 cup sugar (1 tablespoon at a time) and beat until the egg whites turn stiff.<\/li>\n<li class=\"instruction\">First, whisk in one-third of the beaten egg whites into the yolk mixture.<\/li>\n<li class=\"instruction\">Gently fold in the remaining beaten egg white using a rubber spatula, keep aside.<\/li>\n<li class=\"instruction\">Preheat oven to 350 F.<\/li>\n<li class=\"instruction\">Grease a 10-by-15 inch baking sheet with non-stick cooking spray.<\/li>\n<li class=\"instruction\">Line the baking sheet with parchment paper.<\/li>\n<li class=\"instruction\">Coat the parchment paper with non-stick cooking spray.<\/li>\n<li class=\"instruction\">Spread the prepared cake batter evenly on the parchment paper.<\/li>\n<li class=\"instruction\">Bake for 15 minutes until a fork inserted into the center of the cake comes out clean.<\/li>\n<li class=\"instruction\">After 15 minutes, remove the baking sheet from the oven.<\/li>\n<li class=\"instruction\">Gently run a knife around the edge of the pan to loosen up the cake.<\/li>\n<li class=\"instruction\">Dust the top of the cake with confectioners sugar.<\/li>\n<li class=\"instruction\">Place another parchment paper on the top of the cake and gently invert the cake on it.<\/li>\n<li class=\"instruction\">Peel off the parchment paper that&#8217;s now on top of the cake.<\/li>\n<li class=\"instruction\">Starting from a short side of the cake, gently roll the cake along with the parchment paper.<\/li>\n<li class=\"instruction\">Place the seam side or the side where the rolling ended down on a baking sheet and let cool for 20 minutes.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making strawberry filling and Whipped-cream frosting[\/b]<\/div>\n<ol>\n<li class=\"instruction\">In a medium bowl, whisk strawberry syrup with 1\/4 cup cream, set aside.<\/li>\n<li class=\"instruction\">In a large bowl, using an electric mixer beat the remaining 2 cups of heavy cream with sugar till soft and stiff peaks form.<\/li>\n<li class=\"instruction\">Fold half of the prepared whipped cream into the strawberry filling, this is to spread on the cake.<\/li>\n<li class=\"instruction\">The remaining whipped cream is the whipped-cream frosting to spread over the swiss roll.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]How to assemble[\/b]<\/div>\n<ol>\n<li class=\"instruction\">After 20 minutes of cooling the rolled cake.<\/li>\n<li class=\"instruction\">Gently unroll the cake.<\/li>\n<li class=\"instruction\">Spread the prepared strawberry filling on the cake, leaving a 1\/2-inch border.<\/li>\n<li class=\"instruction\">Starting from a short side of the cake, gently re-roll the cake along with the filling.<\/li>\n<li class=\"instruction\">This time discard the parchment paper.<\/li>\n<li class=\"instruction\">Place the seam side or the side where the rolling ended down on a platter.<\/li>\n<li class=\"instruction\">Spread over and the sides of the roll with whipped cream frosting.<\/li>\n<li class=\"instruction\">Using a flat spatula, clean the frosting so that it&#8217;s spread evenly. Or using a fork gently run over the frosting to make lines.<\/li>\n<li class=\"instruction\">Garnish the top with roasted almonds, colored sugar balls, sprinkles, glitters, etc as per your preference.<\/li>\n<li class=\"instruction\">Refrigerate the swiss roll for at least 2 hours or keep it overnight.<\/li>\n<li class=\"instruction\">While serving, using a sharp knife slice into rolls of 1 to 2 inches wide.<\/li>\n<li class=\"instruction\">Enjoy this delicious swiss roll with your dear ones.<\/li>\n<li class=\"instruction\">This roll tastes delicious and sets really well the next day, so it will be good if you refrigerate this overnight.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">\u2022You could use any kind of flavor for the filling: chocolate, apricot, caramel etc. Use a thick syrup or spread. [br]\u2022To cut down the preparation time, you could use store bought whipped cream frosting.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Wrapping up 2011 and welcoming 2012 in the sweetest way possible&#8230; A few more hours to bid farewell to 2011 and to welcome 2012. Every year on Dec 31st I go through my picasa album and look at all the beautiful pictures, cherish all the moments that I had in that year and will end &hellip; <\/p>\n","protected":false},"author":1,"featured_media":10039,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,4,26,604,472,6],"tags":[978,605,606],"class_list":["post-10038","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-desserts","category-eggs","category-europeon","category-gluten-free","category-popular","tag-cake","tag-swiss-roll","tag-whipped-cream-frosting","course-dessert-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/10038","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=10038"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/10038\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/10039"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=10038"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=10038"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=10038"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}