Description
This Strawberries and Cream Swiss Roll is a light and fluffy sponge cake rolled with luscious whipped cream and fresh strawberries, offering a perfect balance of sweet and tangy flavors. Ideal for celebrations or cozy afternoons, it combines simple ingredients to create a bakery-quality dessert with elegant presentation and irresistible freshness.
Ingredients
Scale
Sponge Cake Ingredients
- 4 large eggs (preferably room temperature)
- 100g granulated sugar
- 90g all-purpose flour (or gluten-free cake flour blend)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
Filling Ingredients
- 200ml heavy whipping cream
- 1–2 tbsp powdered sugar
- 1 tsp vanilla extract
- 150g fresh strawberries, sliced
Instructions
- Prepare the Sponge Cake Batter: Separate the eggs. Whip the egg whites until stiff peaks form to ensure a fluffy sponge. In a separate bowl, beat the yolks with granulated sugar and vanilla extract until pale and creamy. Gently fold in the sifted flour and baking powder, then carefully incorporate the whipped egg whites without deflating the batter.
- Bake the Sponge: Pour the batter evenly into a lined rectangular baking tray. Bake in a preheated oven at 180°C (350°F) for 12-15 minutes or until the cake springs back when lightly touched and a toothpick comes out clean. Avoid overbaking to keep the sponge soft and pliable.
- Prepare the Swiss Roll Base: Immediately transfer the baked sponge onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper and roll the sponge along with the towel while it’s still warm to form the roll shape. Let it cool completely in this rolled position to prevent cracking.
- Whip the Cream Filling: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping, as overly stiff cream can be difficult to spread evenly.
- Assemble the Swiss Roll: Unroll the cooled sponge carefully. Spread an even layer of whipped cream over the surface, then arrange sliced fresh strawberries on top. Slowly roll the cake back up without the towel, wrapping the filling tightly but gently.
- Finishing Touches: Dust the Swiss roll with powdered sugar or apply a light glaze if desired. Refrigerate for at least one hour before slicing to allow flavors to meld perfectly.
Notes
- Use room temperature eggs for better volume and texture.
- Fold batter gently to keep it airy and light.
- Roll the sponge while warm to prevent cracking.
- Refrigerate the roll before slicing to achieve clean, neat slices.
- Pat strawberries dry to avoid soggy filling.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg