strawberry and cream Swiss roll

Preparation of Strawberry and Cream Swiss Roll with Thermomix

1. Preheat the oven to 180°C.
2. Line a large rectangular baking tray with parchment paper.
3. Attach the whisk accessory and place the eggs, powdered sugar, and vanilla extract into the mixing bowl, then beat.
4. 6 minutes / 37°C / Speed 4
5. Once done, beat again without temperature and with the lid removed to release steam.
6. 6 minutes / Speed 4
7. Carefully add the flour to each side of the whisk accessory, along with the baking powder and salt, then program.
8. 4 seconds / Speed 3
9. Remove the whisk accessory.
10. Take the Thermomix mixing bowl out and carefully pour the mixture onto the prepared tray, spreading it evenly to form a large rectangle.
11. Bake in the oven for 10-15 minutes until lightly golden and springy.
12. Meanwhile, prepare another large sheet of parchment paper.
13. Once the cake is baked, tip it upside down onto the prepared sheet and remove the greaseproof paper attached to the sponge from the oven.
14. Carefully roll up the sponge starting at a short end.
15. Then wrap it in a clean cloth and set aside.
16. With your Thermomix mixing bowl clean, attach the whisk accessory and add the whipped cream.
17. Beat on Speed 4 until stiff. (This could take anywhere from 20 to 45 seconds) Set aside.
18. Once the sponge roll has cooled, remove the clean cloth from the sponge and unroll.
19. Evenly spread the strawberry jam, then cover with the whipped cream. Roll up again and place seam side down onto parchment paper.
20. To make the chocolate glaze, place the icing sugar, cocoa powder, butter, and whole milk into the clean mixing bowl. Melt.
21. 4 minutes / 50°C / Speed 1.
22. Place the desiccated coconut on a large baking tray.
23. Using a brush, gently brush the chocolate glaze over the roll until completely covered. Then roll it in the prepared coconut.
24. Now you can cover the seam and roll it in the coconut.