Gail's Berry Cream Cheese Swiss Roll

Gail's Berry Cream Cheese Swiss Roll
Berries and cream cheese, all wrapped in a home-made swiss roll – what a treat!

Preheat oven to 200°C ( 180°C fan assist)
Line a Swiss Roll tin with parchment paper.
In a mixing bowl add
1 cup sifted self-raising flour
1 tsp baking powder
pinch of salt.
Separate 5 extra-large eggs. Whip whites until stiff. Set aside.
In a mixing bowl beat
5 egg yolks with
1 cup castor sugar for 3 mins until pale & fluffy.
Add 1 tsp vanilla essence and
1 Tbsp canola oil, beat a further min.
Add dry ingredients to egg mixture folding in with a metal spoon.
Add egg whites and continue with gentle folding until all combined.
Pour into prepared tray, bake for 10 min or until done.
Invert onto a clean dish towel. Remove parchment paper.
Allow to cool for 30 mins.
In a small bowl mix the
juice of 1 lemon,
1/4 cup warm water and
4 tbsp castor sugar.
Stir until dissolved, then glaze cold Swiss roll with this mixture.
In a mixing bowl add
1 x 230 g tub medium fat cream cheese,
8 tbsp soft butter,
1 cup icing sugar and beat for 3 mins until pale and smooth.
Add a few drops pink food colouring.
Add 1 cup whole blueberries and 6 chopped strawberries.
Stir in with spatula.
Smear filling over cake and roll up tightly.
Decorate with whipped cream & berries and dredging of icing sugar.
Source. Adapted from Natashas Kitchen
Prepared, tried and tested by: Gail Haselsteiner

Please check out, join, comment, participate and follow
The Recipe Hunter (Cook & Enjoy) on
Twitter: @TRH_Cook

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
WordPress Popup