Super Easy Berry Cream Swiss Roll+ Washoku Guide

I like to go on Washoku guide for simple and delicious japanese recipes. Washoku guide is a service launched by cookpad (user contribution recipe website) that helps people around the world cook japanese cuisine. It translates recipes submitted by Japanese members into english, so everyone can access recipes written by japanese users. Although the photos may not be that flash, and the translations may sound a little funny, washoku guide recipes are surprisingly great!  I have made many dishes from Washoku guide and most of them are very successful. I use this website a lot and I highly recommend you use it, not just for japanese recipes, but also for other foods as well!

I have found a  great strawberry sponge roll recipe on Washoku guide that is basically foolproof to make and very soft and delicious too! In the past, I have tried sponge roll recipes and failed very badly, but I tried this one once, and it was unbelievably easy.

The sponge for the  berry cream roll recipe is adapted from the strawberry sponge roll in washoku guide. I have added my own tips on how to make the roll, as well as how to make a cream filling and roll the roll up. So let's start :)

Berry Cream Swiss Roll 

One small roll, you can double quantities for a bigger roll, just bake sponge in a 27 x 27 pan)

For the sponge

2 large eggs
40 g sugar
23g cake flour (all purpose is OK as well)
5 g potato starch/corn starch

For the cream filling 

250ml cream whipped
3-4 tbs icing sugar
vanilla bean paste (a little to taste)
half a punnet of either blueberries, black berries or raspberries

To make sponge:

Preheat oven to 180 c/ 375 f and line a (13x13 pan approximately) with a baking sheet

Place eggs and sugar in a large bowl, and place a pan with warm water underneath.

Using an electric mixer, beat eggs and sugar until pale and foamy. You can tell when it is done when you draw can draw an "s" shape that does not disappear with the beater.

Combine starch and flour in a small bowl. Sift flour mixture into egg.

Continue to beat batter until flour is thoroughly combined.

Drop pan a couple of times on bench to get rid of any air bubbles ( they are the enemy)

Using a spatula, transfer batter to lined baking sheet.

Slash the mixture a couple of times to get rid of any remaining air bubbles.

Bake for 10-12 minutes, until sponge is a light, golden brown.

When sponge is complete, drop it onto the bench from a height  (this removes air bubbles too)

Flip sponge over onto a new piece of parchment paper.

To make cream filling:

When sponge is cooling, whip cream until spreadable. Do not over whip.

Add icing sugar to taste, and some vanilla/brandy if you like. I keep it plain.

Using a knife, spread cream onto cooled sponge in an even layer.

Arrange berries in a straight line, as shown in this image.

Bring sponge to edge of parchment paper. Using the paper as a wrapper, bend the sponge roll away from you. Roll the sponge roll up, using the parchment paper to wrap it up. (Like making sushi)

Wrap entire thing in cling film and place in fridge for at least 1 hour, longer the better

Dust with icing sugar to serve. Now... even though we place the berries in separate rolls, you may find that they all move towards the center to form one line. Pretty cool huh? It's just like mitosis....




About me

Hi I'm Cindy.