Description
This Strawberry Swiss Roll Cake is a light and airy sponge cake rolled with a luscious whipped cream filling, fresh strawberries, and strawberry jam. Perfectly golden and fluffy, this dessert combines freshness and sweetness in every bite, making it an ideal treat for celebrations or a delightful afternoon dessert.
Ingredients
Scale
For the 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
For the Filling and Decoration
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 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 ensure the cake doesn’t stick.
- Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the 4 large eggs and 1/2 cup granulated sugar for about 5 minutes until the mixture is pale and fluffy, providing the cake with a light texture.
- Add Vanilla: Mix in 1 tsp vanilla extract to the egg and sugar mixture for added flavor.
- Incorporate Dry Ingredients: Sift together 1/2 cup all-purpose flour, 1/2 tsp baking powder, and a pinch of salt. Gently fold these dry ingredients into the egg mixture to maintain the airiness of the batter.
- Pour and Spread Batter: Pour the batter into the prepared pan, spreading it evenly for uniform baking.
- Bake: Bake for 10-12 minutes until the cake is lightly golden and springs back when touched, ensuring it is cooked but still soft.
- Roll the Cake Warm: While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Starting from one short end, gently roll the cake with the towel inside and let it cool completely to shape it without cracking.
- Make the Whipped Cream Filling: In a large bowl, beat 1 1/2 cups heavy whipping cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form, creating a creamy filling.
- Unroll the Cake: Carefully unroll the cooled cake, ready for filling.
- Apply Filling and Jam: Spread 1/2 cup strawberry jam evenly over the cake, then layer the whipped cream on top.
- Add Fresh Strawberries: Arrange 1 cup sliced fresh strawberries evenly across the whipped cream layer.
- Re-roll the Cake: Gently roll the cake back up without the towel inside, maintaining a tight but careful roll.
- Decorate: Pipe additional whipped cream on top of the roll for an elegant finish.
- Garnish: Top with whole fresh strawberries and drizzle strawberry jam over the cake for extra flavor and appeal.
- Serve: Slice and enjoy this beautifully crafted, delicious strawberry Swiss roll cake.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Use a clean kitchen towel dusted with powdered sugar to help roll the cake smoothly.
- For best results, fresh strawberries should be ripe but firm to hold shape inside the filling.
- Whip the heavy cream until stiff peaks form to ensure a stable filling.
- Can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
