Swiss Roll

A spongy roll with custard spread and soft strawberries dipped in sugar syrup as filling, covered with chocolate ganache and a mild whipped cream flavoured with vanilla.

The strawberries were very soft, from the frozen batch leftover from the day we went strawberry picking (sooo... many... strawberries...). When defrosted (by leaving it at RTP) you get bags of pulpy, watery strawberries which are frankly disgusting to touch, but they still taste nice. Apart from that, if you eat these defrosting strawberries while they are still in this half icy-half pulpy stage, they feel like mini portions of strawberry sorbet. Mmm.

What to say, I still need to work on this 'piping' thing. I also think the whipped cream was whipped slightly past the ideal firmness. I am also proud of my arm power! Whipped the cream my hand until it became this thick. It is almost as satisfying as kneading a huge lump of dough.

The candle fell off the cake and smudged off the icing! Notice the logcake-like texture of the chocolate ganache, courtesy of my pretty silicon brush.



We had just enough for a slice a person... a really mini cake. Interestingly, you only need to bake the sponge cake layer for 10minutes! And this is another recipe from that cookbook of mine using meringues, how terrible. What is her obsession with them??