Strawberry Swiss Roll
This strawberry Swiss roll is soft, light, and filled with fresh strawberry cream. A delicate sponge cake rolled into a beautiful swirl, perfect for an elegant yet comforting dessert.
Equipment
- Mixing Bowls
- Electric Mixer or Whisk
- Baking Sheet
- Parchment Paper
- Clean Kitchen Towel
- Offset Spatula
- Knife
Ingredients
Sponge Cake
- 4 large eggs room temperature
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour sifted
- 1 tsp vanilla extract
Strawberry Cream Filling
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar
- 1 cup fresh strawberries, finely chopped
Instructions
- Prepare the sponge batter: Whisk the eggs and granulated sugar until pale, thick, and fluffy. Gently fold in the sifted flour and vanilla extract to keep the batter light.
- Bake the sponge cake: Spread the batter evenly onto a parchment-lined baking sheet. Bake until just set and lightly golden, avoiding overbaking.
- Roll the cake while warm: Turn the warm cake onto a clean towel and gently roll it up. Let it cool completely in this shape to prevent cracking.
- Prepare the strawberry cream: Whip the heavy cream with powdered sugar until soft peaks form. Fold in the chopped strawberries gently.
- Fill and re-roll: Carefully unroll the cooled cake, spread the strawberry cream evenly, and roll it back up tightly.
- Chill and slice: Chill the Swiss roll for at least 30 minutes. Slice and serve to reveal the beautiful strawberry swirl.