Description
This Strawberry Swiss Roll Cake is a light and airy sponge cake rolled with luscious whipped cream, strawberry jam, and fresh strawberries. Perfect for spring or summer gatherings, this elegant dessert combines fluffy cake, fruity sweetness, and creamy filling for a delightful treat that’s as beautiful as it is delicious.
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
Assembly and Decoration
- 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 the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper to prevent sticking and facilitate rolling.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar with an electric mixer for about 5 minutes until the mixture is pale, fluffy, and has increased in volume.
- Add Vanilla: Mix in the vanilla extract thoroughly to combine with the egg mixture.
- Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt to ensure even distribution and prevent lumps.
- Combine Mixtures: Gently fold the sifted dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter, until fully incorporated.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 10-12 minutes or until the cake is lightly golden on top and springs back when lightly touched.
- Roll the Cake While Warm: Immediately after baking, place the cake on a clean kitchen towel dusted with powdered sugar. Carefully roll the cake with the towel from one short end to the other. This helps prevent cracking when cooled.
- Cool Completely: Let the rolled cake cool down completely while still rolled to retain its shape.
- Prepare the Whipped Cream Filling: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, ensuring a stable and fluffy filling.
- Unroll the Cake: Carefully unroll the cooled cake, removing the towel gently to avoid tearing.
- Spread Strawberry Jam: Evenly spread a layer of strawberry jam over the surface of the cake to add sweetness and flavor.
- Add Whipped Cream: Spread the prepared whipped cream evenly over the jam layer to create a creamy filling.
- Arrange Fresh Strawberries: Distribute the sliced fresh strawberries across the whipped cream for freshness and texture.
- Roll the Cake Again: Gently roll the cake back up without the towel, using it to guide but ensuring only the cake is rolled, not the towel.
- Decorate: Pipe additional whipped cream over the top of the roll for an attractive finish.
- Garnish: Adorn the cake with whole fresh strawberries and drizzle strawberry jam for extra flavor and visual appeal.
- Serve: Slice the strawberry Swiss roll cake into portions and enjoy this beautiful and delicious dessert.
Notes
- Rolling the cake while warm helps prevent cracking; be gentle during unrolling and rolling steps.
- Use chilled bowls and beaters for the whipped cream to achieve stiff peaks more easily.
- Fresh strawberries can be substituted with other berries or fruit of choice.
- Ensure the cake cools completely before unrolling to keep the shape intact during assembly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
