Baked Lava’s Strawberry Daiquiri Swiss Roll

I haven’t had much time lately to create many new recipes with working part time. I got up really early one morning and saw a photo of a Swiss roll and decided to give it whirl. You can view the step by step process at www.bakedlava.com.
This looks way more complicated than it truly is. I’ve avoided making recipes, such as this, in the past because of how difficult they looked. Nothing could be further from the truth. This recipe was adapted and revamped from a recipe that I found on 12tomatoes.com.

Strawberry Daiquiri Swiss Roll
Sponge Cake:
4 large eggs
1/2 cup superfine sugar (I did this in my food processor…I simply measured out the amount of sugar needed and gave it a buzz.)
2 tablespoons warm water
1 teaspoon rum extract
1/2 teaspoon vanilla
1/2 cup sifted flour plus extra to dust baking sheet with

Filling:
1 cup heavy cream
1/3 cup superfine sugar (see above)
1/3 cup pureed strawberries
1/2 cup chopped strawberries
1 teaspoon rum extract
1/2 cup toasted coconut
Directions:
Preheat oven to 375 degrees. Line a quarter-sized sheet pan with parchment paper, butter the parchment thoroughly, making sure to get in the corners and on the sides. Dust with flour.
In a large bowl, whisk eggs with sugar until light in color. Add in extracts and water. Sift in the flour and mix until completely incorporated.
Pour into prepared pan and bake in preheated oven for about 12 minutes or until the middle of the cake springs back when lightly pressed.
Spread a piece of parchment paper onto your work surface and sprinkle it evenly with some of the superfine sugar. Invert cake onto sugar topped parchment paper. Carefully remove the pan and the parchment. Cover with a clean, damp kitchen towel and let it cool completely. The towel will keep the sponge cake moist.
Buzz up some strawberries into a puree in a food processor until you have 1/3 cup of puree. Hull and chop up more strawberries to make 1/2 cup.
Whip the cream until it gets to soft peak stage. Add sugar, rum extract and strawberry puree. Continue whipping until it forms very stiff peaks. Fold in chopped strawberries.
In the meantime, toast your coconut in the oven until it is golden brown. Keep an eye on it because it will burn quickly. Cool completely.
Spread the cream evenly over the sponge leaving about 1/2 an inch edge all the way around. Sprinkle an evenly layer of coconut over the cream. I sprinkled toasted coconut over the top but another idea is to use powdered sugar. It’s your Swiss roll, so you get to do what you want!
Remember to keep refrigerated.
If you do not have rum extract, I’d simply substitute the two tablespoons of water for two tablespoons of rum and just use 1 teaspoon of vanilla.
Until we meet up in March…peace!

RV cook extraordinaire..proving to the world that RV food can be gourmet. Even from her RV galley in the shadow of Mt. St. Helens!

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