Strawberries are in season and I had lots of them from the farmers market which made me finally bake and roll a strawberry swiss roll , following the recipe from Deeba at Passionate about baking. She is really a passionate baker and I stalk her blog religiously , drool..drool..drool..slurp..and have tried a couple of her recipes.Well, the health fanatic that I am , most of the times, the recipe gets totally changed into something else and I am sure tastes also quite differently from what she originally posted. But, I wanted to really follow it this time as much as possible . Here are the changes in my recipe.
1. 1/2 cup Castor Sugar modified to 1/4 cup powdered raw unbleached sugar.
2.For the filling, I whipped less cream and used more of the curd cheese, aka , Greek Yogurt which is easier to make as it comes in a plastic carton and you can just scoop it out.And I reduced the sugar in the filling as my strawberries were quite sweet.
3. I would have liked to use whole wheat pastry flour but decided against it as it would have altered the taste totally in this sponge. If you are making a chocolate sponge cake, feel free to substitute with whole wheat pastry flour.
And oh! yes, I proudly whisked out my iphone and took the picture. I put the roll on a red plate, playing with contrasts, you see;-)
Here is another one , with double contrast in a black background…Ok, Suresh took this photo as I am photography-disabled. I know I should have rotated the picture,its not too bad actually, just incline your head 90 degrees to the left, barely touching your shoulders and you will get the right picture.A good neck exercise too! How sweet.
Next time, I think I should use my Canon and take a nice picture instead of my iphone. Maybe, that will cover some of my disabilities 😉