Soufflé Strawberry Swiss Roll （舒芙蕾草莓蛋糕卷）

拥有Okashi的书这么久都没有留意到舒芙蕾蛋糕卷的食谱，当 Jessie在母亲节时贴上了她的蛋糕卷，我就盯上了这个非试不可的食谱。舒芙蕾 (Soufflé)是一种源自法国的烹饪方法。这种特殊的厨艺方法，主要材料包括蛋黄及不同配料拌入经打匀后的蛋白，经烘焙质轻而蓬松。Soufflé一字来自法语中一个动词souffler的过去分词，意思是“使充气”或简单地指“蓬松地胀起来”. Okashi 也用了烫面的方法让面筋软化让蛋糕更柔软蓬松。

因为蛋糕的份量适合28cm x 28cm的蛋糕盘，我没有这个size的烤盘，所以在卷蛋糕时，不知道该是向长处卷起还是向短处卷起。 如果由短向卷起或许蛋糕可以卷个一圈半，但是这样的话，蛋糕卷就成了短短的一卷，切掉头尾所剩无几，只能切到四五片蛋糕片罢了！看来七月份回家时又有一样东西可以买咯！

这里给大家分享这一款很好吃的蛋糕卷。

  

Ingredients:

Spong:

1 egg

3 egg yolks

1 tsp vanilla extract

35g unsalted butter

60g pastry flour （sifted）

60g whole milk

85g fine castor sugar (I used 60g)

3 egg white

few drops of pink food colouring

Whipped Cream

200ml thickened cream

10g icing sugar

Strawberries for filling and decoration

Method:

1. Preheat oven to 180C. Line a 28cm x 28cm swiss roll pan. (My pan is 23cm x 33cm)

2. Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.

3. Melt butter in a saucepan, then add all the sifted flour and cook through. Transfer to a bowl and slowly add the egg mixture bit by bit, stirring with a spatula or whisk until a smooth batter is achieved.  Add warm milk （microwave till 50 C) and pink food colouring then mix well. Strain batter and set aside.

4. To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy.  Add half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and stiff peaks form.

5. Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared pan, scrap the top as level as possible and bake for 20 minutes or until golden brown. (I bake for 15 minutes)

6. Remove baked cake from pan and place in a big plastic bag to cool ( I did not cool the cake in a plastic bag).

7. Place a mixing bowl in the refrigerator until cold, pour cold thickened cream and icing sugar in the chilled mixing bowl and whipped until thick.

8. Spread rhubarb and strawberry jam, then whipped cream on the surface of the sponge. Arrange with strawberries then gently roll from side with strawberries. ( Due to my swiss roll pan size, I roll the sponge from the long side).

8. Refrigerate a few hours, decorate with left over whipped cream and serve.

Recipe adapted from: Okashi- sweet treats made with love

鸡蛋1个

蛋黄3 个

黄油35克

香草精1tsp

低筋粉60克（过筛）

牛奶60克

蛋白3个

砂糖85克 （我用60克）

数滴粉红色素

奶油霜
200ml 奶油
10g糖霜

做法：

1黄油放入小锅里，小火加热到黄油完全融加入小麦粉，用打蛋器迅速搅拌均匀，直到没有白色粉末即可。

2牛奶微波炉加热到50度，分2次加入1里，每次加入都要搅拌均匀。

3 鸡蛋一粒和蛋黄搅匀，鸡蛋液分2-3次加入，每次加入也要搅拌均匀。加入香草精和色素搅拌均匀后，用网眼比较细的筛网过滤一下备用。

4把砂糖粉3次加入蛋白里，将蛋白打发到硬性发泡。

5 将1/3的蛋白加入3里，用打蛋器搅拌均匀后，加入余下的蛋白，改用刮刀切拌翻拌均匀。

6倒入烤盘，整平表面，敲动烤盘底部振掉气泡。180度15分钟左右。取出烤盘，垫纸面朝下摆放在架子上放凉。

7做鲜奶油霜。，先将容器放入冰箱冷切，打发至 8-9分硬性发泡。

8 将蛋糕抹上草莓酱，再抹上奶油霜。排上草莓， 卷动蛋卷直到另一端。用保鲜膜包好冰箱冷藏。（我用长的一方卷起）。

9。 在蛋糕卷的表面涂抹剩余的奶油霜，用草莓和烤香的杏仁片做装饰。