Description
This Strawberry Swiss Roll Cake is a light and fluffy sponge cake rolled with rich whipped cream, strawberry jam, and fresh strawberries. Perfectly sweet and refreshing, it’s an elegant dessert that is both visually stunning and delicious, great for any occasion.
Ingredients
Scale
Sponge Cake
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
Whipped Cream Filling
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Additional Ingredients
- 1/2 cup strawberry jam
- 1 cup fresh strawberries, hulled and sliced
- Additional whipped cream for piping
- Fresh strawberries for garnish
- Strawberry jam for drizzling
Instructions
- Make the Sponge Cake: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper to prevent sticking. This sets up your base for the sponge.
- Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar for about 5 minutes until the mixture becomes pale, fluffy, and volume increases significantly, which is key for a light cake.
- Add Vanilla: Mix in 1 teaspoon of vanilla extract to infuse the batter with flavor.
- Fold Dry Ingredients: Sift together the flour, baking powder, and salt to ensure even mixing and no lumps. Gently fold these into the egg mixture until just combined to maintain airiness.
- Pour and Bake: Spread the batter evenly in the prepared jelly roll pan. Bake in the preheated oven for 10-12 minutes or until the cake is lightly golden and springs back when touched, indicating it’s done.
- Roll the Cake: Remove the cake from the oven and immediately transfer it onto a clean kitchen towel dusted with powdered sugar. Carefully roll the cake with the towel from one short end to the other while still warm. Allow it to cool completely rolled up to prevent cracks later.
- Prepare the Whipped Cream: In a large bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and sweet filling.
- Assemble the Cake: Gently unroll the cooled cake and spread a layer of strawberry jam evenly over the surface. Then, spread the whipped cream over the jam layer.
- Add Strawberries: Arrange the fresh sliced strawberries evenly on top of the whipped cream to add freshness and texture.
- Re-roll the Cake: Carefully roll the cake back up, this time without the towel, ensuring the filling stays inside and the cake maintains its shape.
- Decorate: Pipe additional whipped cream over the top of the roll for a decorative and creamy finish.
- Garnish and Drizzle: Add whole fresh strawberries on top along with drizzles of strawberry jam to enhance the appearance and flavor.
- Serve: Slice the roll into servings and enjoy this beautiful, flavorful strawberry Swiss roll cake.
Notes
- Rolling the cake while warm helps prevent cracks.
- Use fresh strawberries for best flavor and texture.
- You can substitute strawberry jam with any berry jam of your choice.
- Ensure whipped cream is beaten to stiff peaks for stability.
- Chill the cake before slicing for cleaner cuts.
