I made this delicious Strawberry Swiss Roll Cake thanks to the help of Michaels. Ever since I was a kid, Michaels has always been one of my favorite stores. It was where my parents bought me some of my first baking supplies and it’s still my go to place now 🙂
Strawberry Swiss Roll Ingredients
For this recipe, I used my basic Designed Swiss Roll ingredients, I just substituted the vanilla extract for strawberry emulsion then added some fresh strawberries in the whipped cream! This cake is perfect for summertime or for anyone who LOVES the taste of fresh strawberries.
Luckily, these cakes are totally customizable. You can substitute the strawberry emulsion for any kind of extract or emulsion then substitute the fresh fruit in the center for whatever you’d like!
One of the most important steps to this recipe is whipping the egg whites to stiff peaks. This ensures that the batter is thick and fluff which in the long run will leave you with a soft, fluffy, airy, delicious cake. This texture will also help support the cake while it is rolled up to help keep that shape and lock moisture in.
Creating The Design
While this step is of course one of the most intricate parts to the recipe, it is one of the most rewarding steps too. Once you see your finished product all rolled together in the most delicious and beautiful looking Swiss Roll, it will be worth all of the time you spent making it.
I use edible markers to trace or draw my design onto my parchment paper. I of course used edible markers that I purchased from Michaels Craft Store. If you don’t have access to a Michaels near you, you can either or from them online or purchase them from Amazon.
You can trace a design that you either printed out or can trace from a tablet screen. To do this, simply place the parchment paper over the design and hold it in place. Then use an edible marker to trace the design onto your parchment paper. If you don’t have edible markers, you can use a pencil or regular marker BUT you must be careful to remember to place your parchment paper face down onto your cookie sheet so that the cake batter doesn’t come in contact with the non-edible design.Yum