Description
A light and fluffy Strawberry Swiss Roll featuring a soft sponge cake rolled with whipped cream and fresh strawberries, perfect for a delightful and elegant dessert.
Ingredients
Scale
Cake Batter
- 4 large eggs
- 100 grams (1/2 cup) granulated sugar
- 100 grams (3/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Filling
- 250 grams (1 cup) heavy whipping cream
- 2 tablespoons powdered sugar
- 200 grams (about 1 1/2 cups) fresh strawberries, sliced
For Finishing
- Powdered sugar for dusting
Instructions
- Prepare the cake batter: Beat the 4 large eggs and 100 grams of granulated sugar together until the mixture becomes thick and pale, indicating that enough air has been incorporated to create a light sponge.
- Sift and fold dry ingredients: Sift together 100 grams all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gently fold these dry ingredients into the egg mixture to maintain the batter’s lightness. Then add 2 tablespoons of milk and 1 teaspoon of vanilla extract to combine smoothly.
- Bake the sponge cake: Pour the prepared batter evenly into a jelly roll pan lined with parchment paper or greased. Bake in a preheated oven at 180°C (350°F) for 12-15 minutes, or until the cake springs back lightly when touched and starts to brown slightly.
- Roll the cake to cool: Once baked, immediately invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel, starting from one short edge. Allow it to cool completely in this rolled shape to prevent cracking.
- Prepare the whipped cream filling: In a chilled bowl, whip 250 grams of heavy whipping cream with 2 tablespoons powdered sugar until soft peaks form. This should create a smooth, fluffy texture suitable for spreading.
- Unroll and fill the cake: Gently unroll the cooled cake and spread the whipped cream evenly over the surface. Arrange sliced fresh strawberries (about 200 grams) evenly on top of the whipped cream for a fresh, fruity layer.
- Roll the filled cake: Carefully roll the cake back up without the towel, keeping the filling inside. Place it seam side down on a serving platter to help it keep its shape.
- Trim and dust: Trim the ends of the roll for a neat presentation if desired, then dust the entire cake lightly with powdered sugar before serving.
Notes
- Be sure to roll the cake while it is still warm to avoid cracking.
- Chill the bowl and beaters before whipping cream to achieve better volume.
- Use fresh, ripe strawberries for the best flavor and texture.
- The sponge can be stored wrapped in plastic wrap for up to 1 day before assembling.
- For a flavor twist, add a teaspoon of lemon zest to the batter or whipped cream.
