THESE past few weeks taught me some things about life, namely stuff happens, people die, others are born, but we carry on not only for ourselves but for others who are depending on our services out there.
I have omitted ingredients from a few recipes and have been very disappointed with myself. When that happens there’s nothing that makes me feel better than to bake.
So this week you are in for a glorious treat!
The recipe doesn’t take much time to prepare, but patience is required.
The cake is not too sweet, allowing the flavours from the filling as well as the strawberries to take centre stage.
Cream cheese balances out the sweetness of the caramel and gives the filling a well-rounded taste. Raspberries can also be used to replace strawberries in the recipe. Enjoy!
Chocolate and Caramel Swiss Roll with Strawberries
Makes: 1 big roll
45ml (3 tbsp) salted butter
5 extra large eggs
100ml castor sugar
5ml (1 tsp) vanilla essence
125ml (½ cup) cake flour
80ml rich, dark cocoa powder
2.5ml (½ tsp) bicarbonate of soda
2.5ml (½ tsp) cream of tartar
Caramel Filling:
125ml (½ cup) fresh cream
45ml (3 tbsp) low-fat cream cheese, plain
60ml (4 tbsp) caramel treat
250ml (1 cup) fresh strawberries, chopped into small cubes
extra strawberries for garnishing, cut into quarters
Method:
Preheat oven to 180ºC.
Melt butter in the microwave and set aside to cool.
Using an electric beater, whisk eggs and castor sugar until thick and pale.
Add vanilla essence and continue beating for a few seconds until blended.
Sift together the flour, cocoa powder, bicarbonate of soda and cream of tartar.
Add the dry ingredients to the egg mixture and beat for one minute or until smooth.
Using a rubber spatula, fold in the butter and transfer the mixture on to a paper-lined 30 x 35cm baking tray. Ensure that the top is smooth and the batter reaches the corners to form a rectangular shape.
Bake in the centre of the oven for 10 to 12 minutes or until the cake springs back when lightly pressed.
Turn on to a tea towel lined with baking paper. Peel paper from the sponge and, with short side facing you, roll in tea towel to form a log.
Let the log stand and cool down for 10 to 15 minutes.
For the filling: Whisk cream until it starts go be firm. Add the cream cheese and caramel treat and continue whisking until it is blended in. The filling can be prepared well ahead of time and refrigerated until needed.
Unroll the log and spread the filling, using a spatula. Sprinkle the chopped strawberries evenly over the filling.
Carefully roll up the log and refrigerate for at least 2 hours, preferably overnight.
Transfer the roll on to a plate, dust with icing sugar and garnish with quartered strawberries.
Cut into slices. Serve.
l See www.mzansistyle cuisine.co.za