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Strawberry Swiss Roll

Strawberry Swiss Roll
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Strawberry Swiss Roll is a light, fluffy sponge cake rolled with luscious sweet cream filling and fresh strawberries. This dessert combines airy texture with fresh berry flavor, perfect for celebrations or a sweet indulgence. Easy to customize and visually stunning, it’s a crowd-pleaser for any occasion.

Ingredients

Scale

Sponge Cake

  • 4 large eggs (room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour (or gluten-free cake flour blend)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Filling and Garnish

  • 1 cup heavy cream (chilled)
  • 1/4 cup powdered sugar (plus extra for dusting)
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped
  • Optional garnish: sliced strawberries and fresh mint leaves

Instructions

  1. Prepare Your Baking Tray: Line a 10×15-inch jelly roll pan with parchment paper extending over the edges. Lightly grease the paper to prevent sticking.
  2. Make the Sponge Batter: In a large bowl, beat eggs, granulated sugar, and vanilla extract until the mixture triples in volume and becomes pale and fluffy, ensuring a light sponge.
  3. Gently Fold in Dry Ingredients: Sift together flour and baking powder, then carefully fold them into the egg mixture without deflating the batter, preserving airiness.
  4. Bake the Sponge: Pour the batter evenly into the prepared pan and bake at 350°F (175°C) for 12-15 minutes until golden brown and the top springs back lightly when touched.
  5. Roll the Sponge While Warm: Immediately turn the sponge out onto a kitchen towel dusted with powdered sugar. Peel off the parchment and carefully roll the sponge with the towel from the short end. Let it cool completely rolled to prevent cracks during filling.
  6. Prepare the Cream Filling: Whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in chopped fresh strawberries for a light, refreshing filling.
  7. Assemble Your Strawberry Swiss Roll: Unroll the cooled sponge and spread the whipped cream mixture evenly, leaving a small border. Carefully re-roll the sponge without the towel, sealing the filling inside to form the classic spiral.

Notes

  • Use room temperature eggs for better air incorporation and a fluffier sponge.
  • Fold flour gently to avoid deflating the batter and ensure airy texture.
  • Roll the cake while it’s warm to prevent cracks.
  • Refrigerate the assembled roll for at least one hour so the cream sets properly.
  • Choose ripe, firm strawberries for a juicy and stable filling.
  • For gluten-free version, replace all-purpose flour with a gluten-free cake flour blend.

Nutrition

Keywords: Strawberry Swiss Roll, sponge cake, strawberry cake, rolled cake, fresh strawberries, whipped cream filling, light dessert, gluten-free dessert

Find it online: https://mealsbylina.com/strawberry-swiss-roll/