I haven’t had enough of strawberries this year, at least in my recipes. I made those lovely gluten free picnic-y strawberry and almond friands to enjoy the spring season, but that was it, I guess. And I feel it would be an injustice done to this lovely spring fruit. Every year I make a number of recipes with strawberries during this time of the year, before I start to stash away bagfuls of them in my freezer, so that I can enjoy them all through out the year. Nonetheless, they taste better when fresh. And that makes me to use them as maximum as I can during the season. I had been wanting to make a Swiss roll, all because my sister loves Swiss roll a lot. And she remembers eating all those Swiss roll cakes I had made previously. Weather it was the autumnal pumpkin mascarpone or it was the lovely pomegranate and strawberry filling, she has never forgotten the flavours. I think it makes her feel kid at heart just by looking at her share of a Swiss roll cake. Now how I can be so sure about that? Because, this is how I feel too. And there is this strange connection between siblings about certain things. You share the similar thoughts about some things, even when unspoken. So, this was on my list from a very long time now, you see. And I plan too make some more this year with some other filling too. May be mangoes, chocolate or coconut, who know! I knew that strawberries pair really well with white chocolate after I made strawberries and white chocolate mousse last year for the new year celebrations. Few of my friends went so crazy about these that I had to make that dessert thrice again for them. So definitely it’s a crowd pleasing concoction for sure. But I didn’t stop there this time and the imagination went wild when I saw this tiny little box of sumac I saw in my pantry. Sumac has a distinct tangy taste. And that is originally a dried berry powder which would surely enhance the sweet and sour flavour of fresh juicy strawberries, just the way a nice squeeze of lemon would probably do. And it did just the way I had thought it to be. It was lovely tangy more pronounced berry flavour which paired perfectly with the sweet creamy white chocolate and mascarpone filled roll cake.
- 5 eggs, 3 separated and 2 whole
- 100 gm caster sugar
- 1 1/2 tbsp hot water
- 80 gm white chocolate
- 100 gm all purpose flour
- 1 tsp baking powder
- 50 gm butter, melted
- 55 gm caster sugar, extra
- 375 gm strawberries, hulled and sliced thinly
- 2 tbsp icing sugar
- 1 tsp sumac
- 250 gm mascarpone
- 125 ml heavy cream
- Preheat oven to 200 degree C. Grease a 10 inches x 12 inches Swiss roll pan; line base and long sides with baking paper, extending the paper over edges.
- Beat 3 egg yolks and 2 whole eggs and caster sugar in a medium bowl for 5 minutes, until pale and very thick. Pour the hot water down inside the bowl; add chocolate followed by melted butter; gently fold in the flour and baking powder until just combined.
- Beat egg whites in a bowl with an electric mixer until soft peaks form. Fold egg whites into chocolate mixture into two batches, until just combined. Spread mixture into pan.
- Bake the cake for 12 minutes or until golden and sponge springs back when pressed lightly with a finger.
- Meanwhile, dust a kitchen towel, larger than the pan, generously with extra sugar. Turn hot sponge onto the kitchen towel. Peel away the parchment paper gently from the sponge. Working quickly and using towel as a guide, roll the sponge from a long side. Cool for 10 minutes. Unroll the sponge, remove towel, redpoll, cover with a clean towel, cool.
- Combine strawberries, sifted icing sugar and half of the sumac in a medium bowl. Cover and refer iterate for 30 minutes.
- Beat mascarpone and cream in a bowl, until firm peeks form.
- Unroll the cooled sponge; spread with cream mixture. Top with half the strawberries. Refill sponge tightly to enclose the filling. Serve topped with remaining strawberries, sprinkle with remaining sumac.
