Failed Strawberry Swiss Roll

Recipe first, ramblings after. You really must have a mixer for this, not doable by hand.

1. Strawberry Jam

Ingredients

1. 12.5 ounces of strawberries

2. 1/2 cup sugar

3. 1 tbsp of freshly squeezed lemon juice

4. 1 tsp of vanilla extract

Instructions

Clean the strawberries and cut them into small pieces. Heat your pot over medium and add all the ingredients. Stir and cook for about 15 minutes or until the mixture is thickened and the strawberries are soft. Remove from heat and leave to cool to room temperature.

2. Browned butter- Heat 3 tbsp of butter over medium heat for 3-4 minutes or until it turns light brown. Strain into a bowl and set aside to cool to room temperature. Preheat the oven to 350 degrees F, line a 9X13 inch baking sheet with parchment paper and then grease it with butter. Evenly dust the paper with flour.

3. Sponge Cake

Ingredients

1. 1. 1 cup of flour

2. 2/3 cup of sugar

3. 4 eggs

4. 1/2 tsp vanilla extract

5. 1/4 tsp salt

6. 1 tbsp water

7. Powdered sugar

Instructions

Beat together sugar, eggs, vanilla extract, and salt until tripled in size and pale or about 6-8 minutes. Sift the flour into a small bowl and slowly add the flour to the sugar mixture by folding it in until well combined. Add the cooled brown butter and water, stir to combine.

4. Bake and roll the cake

1. Pour the batter into the prepared baking sheet, making sure the mixture is even. Bake for 15-20 minutes or until golden brown and soft. Place a piece of parchment paper over a damp towel and dust the paper with powdered sugar.

2. Once the cake is done, gently scrape the edges to make it pliable and turn it upside down over the new parchment paper. Cut two shallow lines into the shorter side of the cake an inch apart to help with the rolling. While it is still hot, roll it a Swiss roll with the help of the towel and parchment paper. Place on a wire rack and cool for 30 minutes.

3. After 30 minutes, unroll the Swiss roll and spread the strawberry filling evenly. Roll it up again and set aside to bring to room temperature for 15-30 minutes.

4. Decorate with powdered sugar or any icing you want

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Alright. So this was my first attempt at something more difficult than my current baking level, I am getting a mixer soon and honestly should have just waited. I don't think my batter was quite as pale as it should have been and when baked it came out stiffer than it should have been and would not roll. Luckily I was able to salvage it and we had jam sandwiches instead! I made buttercream to go on top and that went rather well, probably since it was so simple. I need to research conversions needed for high altitude baking and try this one again :)