Strawberry Swiss Roll
A delightful and light dessert that combines the sweetness of fresh strawberries with an airy rolled sponge cake—a perfect treat for any occasion.
Ingredients
For the Cake
- 4 large large eggs, room temperature provides structure and lightness
- ⅔ cup granulated sugar adds sweetness
- ¼ teaspoon salt enhances flavor
- 1 cup all-purpose flour gives tender texture
- ½ teaspoon baking powder ensures it rises
- 2 tablespoons sunflower oil keeps the cake moist
- 2 tablespoons milk for creamy consistency
- 1 teaspoon apple cider vinegar helps the cake fluff up
- 1 teaspoon pure vanilla extract for aromatic sweetness
For the Strawberry Filling
- 1 cup chopped strawberries, hulled and fresh bursting with flavor
- 2 tablespoons granulated sugar to macerate strawberries
- 1 teaspoon cornstarch to thicken strawberry mixture
- 1 tablespoon lemon juice or water for brightening flavor
For the Whipped Cream Filling
- 1 cup 35% whipping cream whips up creamy
- 1 tablespoon skim milk powder stabilizes whipped cream
- 1 tablespoon granulated sugar to sweeten
- 1 teaspoon pure vanilla extract for a decadent touch
- 1 teaspoon freeze-dried strawberry powder (optional) for color and flavor
For the Topping
- ⅓ cup strawberry compote for luscious layer
- 1 cup 35% whipping cream for topping
- 1 tablespoon skim milk powder to keep topping firm
- 1 tablespoon granulated sugar for sweetness
- ½ teaspoon pure vanilla extract to add aroma
- as needed optional strawberry shortcake crumbs for crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease a 15x10-inch jelly roll pan and line it with parchment paper.
- In a stand mixer, beat the eggs on high speed for about 3 minutes until frothy. Gradually add the sugar, beating for another 4-5 minutes until the mixture is pale and thick.
- Mix the oil, milk, vinegar, and vanilla extract in a small bowl. Slowly pour this mixture into the whipped egg mixture, stirring gently.
- Sift the flour and baking powder into a bowl, then sift onto the egg mixture in two additions. Mix on low speed until just combined.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes until lightly golden.
- Let it cool for one minute on a wire rack and carefully flip the warm cake onto a tea towel dusted with powdered sugar.
- Roll it up tightly starting from one short end with the help of the towel and let it cool completely.
Cooking the Strawberries
- In a saucepan, cook the chopped strawberries and sugar until soft. Mix cornstarch with lemon juice or water and stir into softened strawberries, then bring to a quick boil.
- Chill the strawberry mixture until ready to use.
Preparing the Filling
- Whip the cream with skim milk powder until firm peaks form. Beat in the sugar and vanilla, then fold in the chilled strawberry compote.
- Unroll the cooled cake and spread the filling evenly over the surface, leaving a ½-inch border.
- Add dollops of extra compote before rolling the cake back up tightly.
Final Touch
- Refrigerate the rolled cake for at least 1 hour to set.
- Whip the cream with skim milk powder until thick and spread over the chilled cake.
- Finish with strawberry shortcake crumbs before cutting into slices.
Notes
For best results, ensure eggs are at room temperature and do not overwhip the cream. Use fresh strawberries and allow sufficient chilling time for better flavor.