On a Swedish Roll
I’m not particularly afraid of anything … except for baking. It’s always a nervous challenge for me and my partner always finds something else to do, as far away from the kitchen as possible, when I’m mixing batters and doughs and try to bake some yummy pastries.
But I’m not afraid of challenges and baking is one of them. So the other day, when it was the Swedish national day, I wanted to bake a real classic – Swiss roll – or Swedish roll as I think it should be named – since it has nothing to do with Switzerland.
You can fill this roll with anything you like, such as rasberries, rhubarbs, appels, blueberries, lemon curd, butter crem…it´s up to you, but a Swedish roll with fresh strawberries…you can´t get more nordic summer than that!
So I looked around for recipes for support and tips to know how I would do with the actual roll of the cace, so it would not break, be too hard, crack … well the pitfalls were endless.
My partner put a pair of earmuffs on and hurried out into the woods to remove mini trees and I started to bake. Quietly and methodically. And that’s just it. Calm and methodology and the love of the dough / batter. Just like in cooking in general. Stress does not work.
So I did everything at a leisurely pace, with soft music on the radio and guess how happy and proud I was, as I happily galloped out to my partner, pulled the earmuffs of him and proudly showed off my roll!
With a bit of whipped cream and fresh strawberries, it became the highlight of the day. A real summer cake!
SWEDISH ROLL WITH STRAWBERRIES AND WHIPPED CREAM
about 10-12 pieces
0,75 cupS granulated sugar
2 tablespoons whole milk
Zest of 1 lemon
1 cup flour
1 tsp baking powder
1 tsp butter (or melted butter)
Granulated sugar for rolling
1.5 liters of fresh strawberries
0,75 cups powdered sugar
1 tablespoon white wine vinegar
1. Preheat the oven to 250 degrees Celsius/482 F.
2. Whisk together eggs and granulated sugar so it gets really puffy and fluffy and white.
3. Add milk and lemon zest.
4. Sift the flour into a bowl and mix with baking powder. Sift the mixture into the egg mixture and fold together with a spatula.
5.Grease a baking sheet with a little butter and spread the batter evenly and thinly on a baking sheet with parchment paper.
6. Bake in center of oven for about 5 minutes, let cool for a few minutes.
7. Sprinkle sugar on a baking sheet on the table.
7. Grab the baking sheet with the cake and place the bottom of the “face” downward towards the sugar.
8. Peel off the paper from the cake when it is still slightly warm. If it sticks, brush with a little water on the paper so it releases easier.
1. Mash the strawberries and mix with sugar. Strain the liquid and mix in a little vinegar for the acid’s sake. You can also use lemon or lime juice.
2. Spread the filling on the cake base and roll from the long side, using paper, into a hard roll. Fold it properly so it does not become too loose.
3. Let the cake rest a bit in the fridge. Then cut up pieces that are about two centimeters wide.
Whipped cream and fresh strawberries.
1. Whip the cream and cut the strawberries in small pieces. Top the roll cakes with cream and strawberries. Yummy!