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Strawberries and Cream Swiss Roll

Strawberries and Cream Swiss Roll
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This Strawberries and Cream Swiss Roll features a light, fluffy sponge cake rolled with fresh strawberries and luscious whipped double cream. It’s an effortlessly elegant dessert that’s fresh, moist, and versatile—perfect for celebrations, afternoon tea, or any time you want a quick yet impressive treat.

Ingredients

Scale

For the Sponge Cake

  • 4 large fresh eggs (room temperature)
  • 100g caster sugar
  • 100g plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Butter or oil, for greasing the tray

For the Filling and Decoration

  • 250ml double cream
  • 30g icing sugar (plus extra for dusting)
  • 200g fresh strawberries, washed and sliced

Instructions

  1. Prepare Your Ingredients and Equipment: Preheat your oven to 200°C (400°F) and line a rectangular baking tray with parchment paper. Lightly grease the paper with butter or oil. Wash and slice the strawberries. Have the cream and icing sugar ready for whipping.
  2. Whisk the Eggs and Sugar: In a large mixing bowl, beat the room temperature eggs and caster sugar together using an electric mixer until the mixture doubles in size and turns pale, thick, and creamy. This aeration is key for a light sponge.
  3. Fold in the Dry Ingredients: Sift the plain flour and baking powder gently over the egg mixture. Carefully fold them in with a spatula, maintaining the airiness of the batter. Add the vanilla extract during this step and fold it in.
  4. Bake the Sponge: Pour the batter evenly into the prepared tray and smooth the surface. Bake for 8–10 minutes until the sponge springs back lightly when touched. Avoid overbaking to keep the sponge soft and pliable.
  5. Roll the Sponge While Warm: Once baked, immediately turn the sponge out onto a clean tea towel dusted with icing sugar. Gently peel off the parchment paper. Starting from a short edge, roll the sponge together with the tea towel. Let it cool completely in this rolled shape to prevent cracking later.
  6. Whip the Cream and Prepare Filling: Whip the double cream and icing sugar together until soft peaks form. Carefully unroll the cooled sponge and spread the whipped cream evenly over it. Arrange the sliced strawberries on top of the cream layer.
  7. Roll and Chill: Gently roll the sponge back up without the towel, wrap it tightly in cling film, and refrigerate for at least 1 hour to set the cream and firm up the roll for easier slicing.

Notes

  • Use room temperature eggs to achieve better volume and a lighter sponge.
  • Fold the flour and baking powder gently to preserve airiness in the batter and avoid a dense cake.
  • Grease your baking tray well or use a non-stick tray to prevent sponge sticking and tearing.
  • Roll the sponge immediately while it’s still warm with a tea towel to hold its shape and avoid cracks.
  • Chill the rolled cake for at least one hour to firm up the cream filling and make clean slices.

Nutrition

Keywords: Swiss roll, strawberries and cream, sponge cake roll, light dessert, berry dessert, quick dessert, festive dessert

Find it online: https://gourmetglazing.com/strawberries-and-cream-swiss-roll/