Ingredients for Strawberry Swiss Roll Cake Made in a Sandwich Press
- 25 strawberries
- For the cream:
- 5 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) milk
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) granulated sugar
- 3 tablespoons flour
- 4 tablespoons cornstarch
- 2 dessert spoons (about 2 tsp each) butter
- 2 packets vanilla
- 2 packets whipped cream powder
- For the batter:
- 2 eggs
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) granulated sugar
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil
- 3 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) milk
- 5 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) flour
- 1 packet vanilla
- 1 packet baking powder
How to Make Strawberry Swiss Roll Cake Made in a Sandwich Press
For the cream:
Pour 5 water glasses of milk into a saucepan — don't turn on the heat yet. Add 1 tea glass of granulated sugar, 3 tablespoons of flour, and 4 tablespoons of cornstarch. Whisk everything together until fully combined and smooth. Turn the heat on and whisk continuously until the mixture thickens. As soon as it thickens, take it off the heat.
Stir in 2 dessert spoons of butter and 2 packets of vanilla. Whisk well, then set aside to cool completely.
Once the cream is cool, add 2 packets of whipped cream powder and beat with a hand mixer until fluffy. Set aside.
For the batter:
Crack 2 eggs into a bowl and add 1 tea glass of granulated sugar. Beat with a hand mixer. Pour in 1 tea glass of vegetable oil and keep beating. Add 3 water glasses of milk and continue mixing. Add 5 water glasses of flour and beat until smooth. Finish with 1 packet of vanilla and 1 packet of baking powder, mixing until everything is incorporated. Set aside.
Assembly:
Heat the sandwich press to its highest setting. Once hot, brush both the top and bottom plates generously with vegetable oil. Ladle about 3 large serving spoons of batter onto the press and spread it into an even layer with a spatula.
Close the press and cook for 5 minutes. Carefully lift the cooked sheet onto a wooden board using a spatula.
Trim any uneven edges with a knife. Spread a generous layer of cream over the surface with a spatula. Arrange three rows of sliced strawberries across the cream, then roll it up tightly.
Cut the roll in half and place both pieces on a serving plate. Drizzle chocolate sauce over the top, arrange a few more strawberry slices on top, and serve.
Tips
A sandwich press transfers heat much faster than an oven. Keep the cooking time short so the sheet doesn't dry out — pull it off the press the moment that slightly tacky surface sets.
