Friday, December 21, 2012

Strawberry-Pistachio Holiday Swiss Roll

Season’s Greetings!

To download a copy of the recipe for Strawberry-Pistachio Holiday Swiss Roll, click HERE.
Although we did a dessert here only about three recipes ago, the timing seems ideal for a special treat that’s a perfect finish for your holiday dinner: Strawberry-Pistachio Holiday Swiss Roll. It’s red, green, and delicious!

Some Cook’s Notes before we begin.

  • Since the main elements of the recipe are cake batter, whipped cream, and strawberry preserves, you have the option of working completely from scratch, completely from packaged ingredients, or using whatever combination of the two that you’re most comfortable with. In the recipe below, I’ve made the cake from scratch (since I like to make things reduced-fat), and used fat-free whipped topping (for the same reason) and a jar of preserves. Feel free to substitute boxed cake mix, fresh whipped cream, or fresh preserves. (If you need a very tasty preserves recipe, click HERE.
  • Rolling the cake is not hard, but it’s delicate, and cracking is always a possibility. You’ll see in the photos that my cake had some cracking. It’s not that serious. You can cover the crack with some of the preserves (as I did) or with some other sauce, or just serve it with the attitude that, “Yes, the cake cracked when I was rolling it. Are you going to make something of it? “
  • In this presentation, I kept the serving simple (and the colors seasonal) by topping the sliced cake with a bit of strawberry preserves and some confectioner’s sugar. (As noted, topping with the preserves has the additional benefit of covering cracks that may occur in the outside of the cake while you’re rolling it.) Another option would be to create a suitable glaze. (If you’re feeling bold, try confectioner’s sugar and amaretto!)

This recipe makes one 14” long Swiss Roll (about 8 – 10 servings).

Prepare a simple syrup by dissolving ¼ cup of sugar in ¼ cup of boiling water, and setting it aside to cool. While the syrup is cooling, set out two fresh eggs, two egg substitute eggs, ½ cup of firm-textured butter substitute (don’t use a soft-textured brand) and 1 cup of skim milk till they are at room temperature. (An hour or two is usually enough.)

To make the cake batter:

Preheat the oven to 400 degrees.

Combine the whites whites of the two fresh eggs with a pinch of salt and a pinch of cream of tartar in a bowl and beat until fluffy. Set aside till needed.

Combine the butter substitute and ¾ cup of sugar in a mixer bowl and mix until creamy. (Be careful not to over-mix.)

Add the egg substitute, 1 cup all-purpose flour, 3/4 tsp baking soda, 1-1/2 tsp baking powder, and 2 tsp vanilla extract and mix until smooth.

In a small bowl, mix the skim milk with one 3.4 ounce box of pistachio pudding mix.

Add the pudding mixture and some green food coloring to the larger bowl and mix to combine.

Fold in the beaten egg whites.

To bake the cake:

Line the bottom of a 9” x 14” x ½” baking pan with parchment cut to fit. Coat the sides with butter substitute and flour.

Pour the batter into the pan. Spread the batter with a spatula, and shake to make even.

Bake for about 10 minutes, turn the baking sheet around for even baking, and bake until top is golden brown, about another 10 minutes.

Let cool on the baking sheet.

To prepare the Swiss Roll:

Place a piece of parchment paper a little larger than the baking pan on the counter and dust with confectioner’s sugar to prevent the cake from sticking. Carefully turn the baking pan onto the parchment paper, and remove the baking pan and parchment.

Brush some of the simple syrup on the top of the cake.

Gently spread 6 Tbsp of jam over the surface of the cake, leaving about a 1” border.

Similarly, spread ½ cup of whipped cream over the surface of the cake, again leaving a border of about 1”.

With the long side facing you, carefully roll the cake away from you. Try not to let the cake crack, but if it does, don't worry. We can work with it.

Slice into pieces about 1-1/2”wide. Garnish each slice with confectioner’s sugar and some preserves for serving.

To download a copy of the recipe for Strawberry-Pistachio Holiday Swiss Roll, click HERE.

Whatever holiday you choose to celebrate this time of year, I wish you your best one ever. And if a Strawberry-Pistachio Holiday Swiss Roll can be part of that, so much the better!

Visit again next week for another great tasting, home-cook friendly recipe! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)

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