Individual Strawberry Royale

Strawberry Royale puts an interesting spin on an old classic by using some little ‘Swiss Rolls’ to make seasonal individual desserts.

Despite the name, the cake does not stem from any type of Swiss tradition or cuisine. The origin of Swiss Roll is not Switzerland, but its beginning is still a mystery. Some think it is an old English recipe, some think it is possibly inspired from the Austrians. Historians believe it was invented around the 19th century. 

The earliest published reference for a rolled cake spread with jelly was in the Northern Farmer, a journal published in Utica, New York, in December 1852.

During the 1960s, manufacturing Swiss Roll as snacks became fairly popular. Big brands such as Little Debbie and Lyons Company began their Swiss Roll businesses around that time.

Different countries have their own version of Swiss Roll. Depending on the country’s taste, they develop their own flavors of cakes and choices of fillings.

In France, Bûche de Noël or Yule Log, is a traditional French dessert during Christmas. It is basically a Swiss Roll decorated with chocolate frosting to resemble a tree branch.

In Sweden, they called it Rulltarta, and some of their Swiss Rolls are made with potato flour instead of wheat flour.

There are many varieties of Swiss Rolls that can be found in most bakeries in Asia. Hong Kong styled Swiss Rolls are typically lighter than western style, because they usually only use standard whipping cream filling.

Indian Swiss Rolls are called Jam Rolls, using filling such as a pineapple jelly.

In Japan, it is common to use Matcha (green tea powder) to flavor the sponge cake, and red bean flavored whipped cream is sometimes used as fillings.

In Malaysia, fruity flavored Swiss Rolls like coconut, strawberry, and blueberry are quite popular. 

Along with great eye appeal this is such a nice, easy summer dessert.

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Individual Strawberry Royale

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Course

dessert

Cuisine

American

Keyword

individual strawberry royale

Servings

MetricUS Imperial

Ingredients

Cake/Filling

• 300 ml whipping cream,
• 102 gm strawberry (or vanilla) instant pudding mix
• 1 cup milk
• 2 tsp gelatin powder
• 1 Tbsp boiling water
• 1/2 cup fresh strawberries, sliced (optional)
• 5-6 individual Swiss rolls

Strawberry Sauce

• 1 1/2 Tbsp cornstarch
• 3-4 Tbsp sugar
• 1/4 tsp salt
• 3/4 cup water
• 1 cup fresh strawberries
• 2 tsp butter,
• 1 tsp lemon juice
• 1 tsp lemon zest, (optional)

Course dessert Cuisine American Keyword individual strawberry royale Servings MetricUS Imperial Ingredients Cake/Filling 300 ml whipping cream, 102 gm strawberry (or vanilla) instant pudding mix 1 cup milk 2 tsp gelatin powder 1 Tbsp boiling water 1/2 cup fresh strawberries, sliced (optional) 5-6 individual Swiss rolls Strawberry Sauce 1 1/2 Tbsp cornstarch 3-4 Tbsp sugar 1/4 tsp salt 3/4 cup water 1 cup fresh strawberries 2 tsp butter, 1 tsp lemon juice 1 tsp lemon zest, (optional)

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Cake/Filling

1. Line 6 ramekins with plastic wrap. In a large bowl whip cream until stiff peaks form; set aside in refrigerator. In another large bowl, beat pudding mix & milk until smooth.
2. In a small dish, sprinkle gelatin over boiling water & stir until dissolved. Mix gelatin into pudding mixture & fold in whipped cream. Add sliced strawberries, mix gently.
3. Cut Swiss rolls into 1/4-inch slices & arrange in ramekin dishes to cover bottom & sides. Pour pudding mixture over cake. Cover with plastic wrap & refrigerate until set.

Sauce

1. In a small saucepan, combine cornstarch, sugar & salt. Add water & strawberries; cook until 'clear' & bubbling.
2. Remove from heat & add butter, lemon juice & zest (if using). Allow to cool then place in a blender. Blender until sauce is smooth or omit the blending process & use as is with chunks of strawberries. Cool sauce completely.
3. Invert desserts onto serving plates. Drizzle with strawberry sauce & serve.