7.26.18
It wouldn’t be summer without some type of strawberry and rhubarb inspired dessert. Swiss rolls are high on my list of bakes to improve on. They look simple enough, but there’s so many place to go wrong. Even this one isn’t perfect, a few cracks here and there, but it didn’t affect the taste so I figured you all wouldn’t judge me too hard. It’s full of jam, roasted rhubarb, and whipped cream. I’ve discovered how delicious roasted rhubarb is, even if it doesn’t create the most aesthetically pleasing topping, the flavor more than makes up for it. Any leftovers can be used for yogurt, ice cream, chia pudding, did I mention ice cream? I’m hoping to squeeze in a little more use out of rhubarb before the summer ends.
This was my first time making a whisk sponge and I love it!! It’s a great foundation to build off of. It’s easy, and fast, and so soft. It was a heavenly vessel for the homemade jam and whipped cream inside. Also, I can’t stop making jam. Send help.
Side note, when I brought this to a bar while meeting up with friends, not only did we eat it, but the staff did as well and everyone walked away better people. This dessert brings people together, it makes everyone like each other more.
Part of this recipe is in metric measurements, I’m sorry I didn’t convert it. It’s just the best way for accurate results. May I suggest buying a kitchen scale for cheap, which I recently did, and I’m so glad! This is the one I use and I love it! Hopefully when I make this again I’ll convert it and update the measurements.
Roasted Rhubarb and Strawberry Swiss Roll
Ingredients
For the Rhubarb
- 3 stalks rhubarb
- 3 tbsp sugar
For the Jam
- 2 cups strawberries, diced
- 2 cups sugar
- splash lemon juice
For the Sponge Cake
- 125g sugar
- 4 eggs
- 125g self rising flour
For the Whipped Cream
- 1 cup heavy cream
- 3tbsp – 1/4 confectioners sugar (depending on desired stiffness)
- splash vanilla
Instructions
For the Rhubarb
- Slice the rhubarb in half, horizontally, then slice cut stalks into 1 inch pieces
- Toss sliced rhubarb in sugar in medium bowl, then spread out on rimmed baking sheet lined with parchment paper
- Allow rhubarb to sit about 2 hours in the fridge, allowing liquids to seep out
- Preheat oven to 300 degrees
- Place damp parchment paper over rhubarb on rimmed baking sheet and allow to roast for 30 minutes
- Allow to cool before using, store in airtight container in fridge
For the Jam
- Preheat oven to 250 degrees
- Place sugar in a heatproof skillet and warm in oven for 15 minutes
- While sugar is warming, place diced strawberries into medium sauce pan over low-medium heat to begin breaking down
- Mash strawberries as they begin to bubble and break down
- Bring heat to medium and boil for 1 minute
- Add in warmed sugar and stir to combine
- Once sugar is dissolved bring to boil about 7-10 minutes, the jam will thicken but not to the degree of actual jam
- Once thickened, take off heat, pour into heatproof container and store in fridge to allow to set (overnight)
For the Sponge Cake
- Preheat oven to 400 and line a rimmed jellyroll pan with parchment paper
- In the bowl of a stand up mixer using the whisk attachment, whisk together eggs and sugar until it becomes thick and mousse like, reaching the “ribbon” stage, it will have tripled in size
- In 3 batches, sift in flour and fold in until no flour specks remain
- Pour batter into jellyroll pan and make sure batter reaches all corners and is evenly spread
- Bake for 10 minutes, sponge should be just starting to brown on top, and when touched in the middle, it springs back
- Allow to cool 10-15 minutes in pan, meanwhile place another piece of parchment paper down on a flat surface and dust with confectioners sugar
- Once cool enough to touch the pan, flip the sponge onto the parchment paper, removing the paper on the sponge from the pan. Make sure to be careful when doing this so as not to rip the sponge
- Carefully roll sponge and keep rolled until fully cooled
- While it cools, make whipped cream
For the Whipped Cream
- Chill the bowl of stand up mixer and whisk attachment for 15 minutes
- Whip cream and add in sugar once soft peaks begin to form
- Add in vanilla and allow firm peaks to form
To Assemble
- Unroll cooled sponge
- Spread a thin layer of jam over sponge, leaving a one inch border
- Spread a thin layer of whipped cream over jam
- Slowly, tightly roll sponge back up into a swirl, slice off ends if desired
- Pipe extra cream along sides and on top of roll and place rhubarb along cream, on sides and top
- Enjoy immediately, this dessert won’t keep well more than 24 hours
- If necessary, keep in fridge and allow to come to room temperature before serving
