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Whenever I think of Valentine’s Day I think of a cliche strawberries and cream dessert. This year I wanted to give it an upgrade a trend I’ve been seeing online! I saw some Indonesian Batik Roll cakes which are decorated with patterns that look like Batik prints. Batik is a fabric dyeing technique using wax in Indonesia. I decided to try my hand by using sari border designs. I hopped onto Google and found a sari border design I liked and looked easy enough for me to trace and went at it!
This cake is a vanilla cake filled with homemade whipped cream and chopped strawberries. P.S the secret to a good whipped cream is using high-quality vanilla! I like to use Neilsen Massey Pure Vanilla Paste. It has little flecks of vanilla beans in it that gives you that classic rich vanilla flavor!
I used this pattern as a template for my sari border design, but feel free to use whatever design you like and if you’re super skilled, freehand it! Be sure to tag me in your social media posts @milkandcardamom if you decide to make this recipe!
Print
Strawberries and Cream Swiss Roll
- Total Time: 1 hour
- Yield: 10 1x
- Diet: Vegetarian
Description
Strawberries and Cream Swiss roll recipe with a beautiful Sari Border design inspired by Indonesian Batik Cakes!
Ingredients
DESIGN BATTER
- 2 tbsp unsalted room temperature butter, room temperature
- 1/3 cup powdered sugar
- 2 egg whites (or 1/4 cup concentrated Aquafaba)
- 1 tsp vanilla paste
- 7 tbsp all-purpose flour
- food coloring
CAKE BATTER
- 4 egg whites (or 8 tbsp concentrated Aquafaba)
- pinch of salt
- 4 tbsp plus 1 tsp granulated sugar
- 4 egg yolks ( or 4 tbsp silken tofu)
- 3 1/2 tbsp unsalted butter, melted
- 1 tsp vanilla paste
- 1/3 cup all-purpose flour
STRAWBERRIES AND CREAM FILLING
- 1 cup of heavy whipping cream
- 1/4 cup of powdered sugar
- 1 tsp vanilla paste
- 1/2 cup chopped strawberries
Instructions
Video Recipe can be found here!
Design Batter
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Mix butter with powdered sugar. Once it’s smooth, add egg whites (or concentrated Aquafaba) and whisk well. Add vanilla paste and all-purpose flour. Mix until you have a smooth batter.
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Split into 5 cups and color with pink, purple and red food dye. Spoon into piping bags and snip off a tiny corner.
Cake Batter
- Pre-heat oven to 350°F. Grease a 9×13 pan with butter and place your printed pattern underneath the parchment paper on one side of the pan. Cover with parchment paper and pipe the design onto the parchment. Place in the fridge to set while you make the cake batter.
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Whisk egg whites (or concentrated Aquafaba) with a pinch of salt until frothy. Gradually add 2 tablespoons of sugar and whip until stiff peaks. In a separate bowl, whisk egg yolks ( or silken tofu) with 2 tbsp plus 1 tsp of sugar. Slowly stream in melted butter. Whisk and add the vanilla paste. Mix until well incorporated. Sift in 1/3 all-purpose flour. Whisk until just combined. Add a third of the egg whites to the batter and whisk well. Then gently fold in the rest until well combined.
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Pour the batter over the design and gently smooth the batter out into a thin even layer. Bake for 11 minutes.
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While the cake is hot, place a dish towel over the cake and roll it up starting from the blank side. Give it a little squeeze. Unroll it and peel off the parchment paper and re-roll again. Cool for 1 hour.
Strawberries and Cream Filling
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Whisk heavy cream with powdered sugar and vanilla paste until fluffy and stiff. Spread the whipped cream on top of the cake into an even layer and cover with chopped strawberries. Roll the cake up starting from the blank side of the cake.
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Refrigerate for 2 hours before serving.
Notes
Video Recipe can be found here!
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
