ssuk strawberry swiss roll cake
hey frans,
happy weekend~ isn’t it a bit nuts that it’s already march when it feels 2023 just started? i so badly wish that i could reach out of my laptop screen, have a cup of matcha tea (my latest obsession since i quit coffee) with you, and ask you how the year has been treating you. hopefully it’s all good and wonderful things…if not, i’m sending you the best energy from my arm chair in williamsburg to turn things around!
a lot has happened over the past three months and as i’m taking a moment to reflect, it really feels like the universe has begun pouring the sweetest moments and people into my cup after all of the disasters and disappointments that took place this time of year last year. if you don’t know what i’m talking about, i am plugging samcha podcast season 1, episode penis, where i share a bit of personal news.
this year is one upping last year in every sense and i’m so deeply grateful for all of my friends and family who have kept me afloat. speaking of afloat, i will be more than afloat and flying up in the air very soon over to a three month stint in korea. i hope to share a lot more of my time there with you on the blog and on instagram so keep in touch!
ok enough blabbing and more about the cake!!! if you haven’t seen on ig, i’ve been on a soft pale grayish-green bender that i am calling “celadon green”. i think i’m slowly becoming the celadon green lady of williamsburg where my clothes, kitchen cabinets, and baked goods are tinted by this shade that is so pleasing to the eyes. i was inspired by a roll cake that i had from burrow a few weeks back and wanted to give a swiss roll cake recipe a go on this blog.
she turned out so so flouncy, bouncy, moist and quite flirty with juicy bits of berries wrapped in sweet cream and a spongey eggy ssuk blanket. this cake also turned out to be perfect for sharing and delighting friends and neighbors — hope you enjoy!
<3 christine
ssuk strawberry Swiss roll cake
yields 10-12 slices
time: 45 minutes prep + 10 baking + 1 hour chilling
notes
prep: remove eggs and butter from fridge and bring down to room temperature
preheat the oven to 350 degrees fahrenheit + line a 12x16 baking sheet with parchment paper. snip the corners of the parchment paper so that the paper folds and sits up in the pan
cake batter
separate 6 yolks from egg whites and set egg yolks into a mixing bowl. discard one egg white and set 5 egg whites aside in a separate bowl
whisk egg yolks for 1-2 minutes then pour in 3 tbs sugar. continue to whisk (4-5 minutes) until yolk color turns pale yellow. pour egg yolk mixture into a larger mixing bowl
clean and dry the whisk attachment; then beat egg whites until they become foamy (2-3 minutes). begin pouring in 1/3 of sugar in tablespoon increments and drop in 1 tsp of white vinegar. continue to beat until firm peaks form (4-5 minutes)
using a spatula, carefully mix egg white mixture into yolk mixture until evenly incorporated. sift in 2/3c flour + 1/4c mugwort powder and fold the flour into the egg mixture until evenly incorporated. be careful not to over fold/mix because you want to keep the batter airy!
whisk 2 tbs milk + 3.5 tbs olive oil + 1/2 tbs vanilla in a small bowl. gently mix into batter
pour batter onto the lined baking sheet and smooth the top out. set in oven and bake for 10 minutes
remove cake from oven and slide cake with parchment paper onto a cooling rack and cool for at least 30 minutes
buttercream frosting + strawberries
whisk 1 stick of softened butter until evenly creamed. pour in 2 cups of powder sugar until evenly incorporated into the butter. stream in 3 tbs heavy whipping cream, 2 tsp almond extract, and 1 tsp maldon salt. continue to whisk until frosting becomes smooth
cut strawberries long ways into strips-doesn’t have to be perfect! place cut strawberries on a paper towel and pat dry
rolling and serving
once cake has completely cooled, (it has to be cool to the touch otherwise the buttercream will melt and you will have a sad goopy mess) set the cake long ways in front of you (landscape mode) then take an offset spatula and spread an even layer frosting onto the edge of the cake closest to you. place a line of strawberries on the edge
carefully and gently, pull the the edge of the parchment paper up towards you and begin rolling it over by rocking and smoothing rolled part over the strawberries until the cake is tightly tucked into the roll
carefully and slowly, peel the parchment paper off the rolled portion and continue to spread the frosting, setting a line of strawberries, and rolling and tucking the cake until you’ve reached the end and have made a cake log!
carefully and firmly, roll the cake into the remaining parchment paper and continue to roll until a tighter log shape forms
place the roll into the fridge for 30 minutes to chill, then remove and cut into 1 inch slices to serve!
ingredients
ssuk cake batter
6 room temp eggs separated: 6 yolks + 5 whites
granulated sugar (3 tbs + 1/3 cup)
1 tsp white vinegar
+
2/3 cups sifted cake flour
1/3 cup sifted ssuk mugwort powder
+
2 tbs whole milk
3.5 tbs olive oil
1/2 tbs vanilla extract
buttercream frosting + strawberry filling
1 stick (1/2 cup) softened unsalted butter
2 cups powdered sugar
3 tbs heavy whipping cream
2 tsp almond extract
1 tsp maldon sea salt
+
1/2 cup diced strawberries (patted dry)
special equipment
12x16” sheet pan, electric mixer with whisk attachment, parchment paper
grocery store list
dairy: unsalted butter, eggs, whole milk, heavy whipping cream
baking: cake flour, korean mugwort, granulated sugar, powdered sugar, vanilla extract, almond extract, maldon salt
other: strawberries, olive oil
