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Strawberry Swiss Roll

Strawberry Swiss Roll
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The Strawberry Swiss Roll is a visually stunning and delicious dessert featuring a light, fluffy sponge cake rolled around fresh strawberries and a creamy whipped filling. Perfect for any occasion, this elegant yet simple recipe combines airy texture and natural fruit sweetness for a delightful treat that impresses every time.

Ingredients

Scale

Sponge Cake

  • 4 large eggs (room temperature)
  • 100 grams granulated sugar
  • 100 grams all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Filling and Assembly

  • 250 ml heavy cream (or coconut cream for dairy-free option)
  • 30 grams powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice (or lemon zest, optional)
  • 200 grams fresh strawberries, sliced

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Whisk eggs and granulated sugar vigorously until the mixture triples in volume and becomes pale and fluffy. Sift together the flour, baking powder, and salt, then fold them gently into the egg mixture to maintain the airiness. Pour the batter evenly onto the prepared baking sheet and bake for 10-12 minutes, or until lightly golden and springy to the touch.
  2. Roll the Sponge Cake: Remove the cake from the oven and while still warm, carefully loosen it from the parchment paper. Place a clean kitchen towel dusted with powdered sugar over the cake and gently roll the cake up with the towel inside. This will shape the cake and prevent cracking. Allow the rolled cake to cool completely before unrolling for filling.
  3. Make the Cream Filling: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. For extra flavor, fold in a little lemon juice or zest gently.
  4. Assemble the Strawberry Swiss Roll: Unroll the cooled sponge carefully. Spread the whipped cream evenly over the surface, then scatter the sliced fresh strawberries on top. Roll the cake back up gently, this time without the cloth, ensuring the filling stays inside. Refrigerate the roll for at least one hour to set and meld flavors.

Notes

  • Use room temperature eggs for a fluffier sponge.
  • Fold the dry ingredients gently to keep the batter airy.
  • Dust the towel with powdered sugar to prevent sticking while rolling warm sponge.
  • Chill the roll before slicing to keep its shape and get clean slices.
  • Use the freshest strawberries for best taste and texture.

Nutrition

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

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