Strawberry Swiss Roll Cake

Strawberry Swiss Roll Cake is a delightful dessert that combines a light and fluffy sponge cake with a rich filling of whipped cream and fresh strawberries. It is rolled up to create a beautiful spiral that is not only visually appealing but also delicious. This cake is perfect for celebrations, gatherings, or even just a sweet treat at home.

Why Make This Recipe

This recipe is a fantastic choice for several reasons. First, it is simple and easy to follow, even for beginner bakers. Second, it highlights the fresh taste of strawberries, making it a great option for summertime or any occasion when you want a fruity dessert. Lastly, the Swiss roll is elegant and impressive, making it a wonderful centerpiece for your dessert table.

How to Make Strawberry Swiss Roll Cake

Ingredients:

4 large eggs, separated
1/2 cup granulated sugar, divided
1/2 cup all-purpose flour
1 teaspoon vanilla extract
Powdered sugar, for dusting
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and sliced
1/4 cup strawberry jam or preserves, warmed
Fresh mint leaves, for garnish (optional)

Directions:

Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
Make the cake: In a large bowl, beat the egg yolks with 1/4 cup of granulated sugar until pale and thick. Stir in the vanilla extract.
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
Gently fold the egg whites into the egg yolk mixture. Sift the flour over the mixture and carefully fold it in until just combined.
Spread the batter evenly into the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
As soon as the cake is out of the oven, immediately invert it onto the prepared towel. Peel off the parchment paper.
Starting from one short end, tightly roll the cake and the towel together. Let it cool completely in the roll.
Make the filling: In a large bowl, beat the heavy cream with 1/2 cup powdered sugar and vanilla extract until stiff peaks form.
Assemble the cake: Once the cake is completely cool, unroll it. Spread an even layer of whipped cream over the surface.
Arrange half of the sliced strawberries over the whipped cream.
Carefully and tightly re-roll the cake.
Transfer the Swiss roll to a serving platter. Drizzle with warmed strawberry jam.
Decorate with remaining sliced strawberries, extra dollops of whipped cream, and fresh mint leaves if desired. Dust with powdered sugar before serving.

How to Serve Strawberry Swiss Roll Cake

Serve the Strawberry Swiss Roll Cake chilled or at room temperature. Cut it into slices to show off the beautiful spiral and serve it on dessert plates. You can add extra whipped cream or some fresh strawberries on the side for a lovely presentation.

How to Store Strawberry Swiss Roll Cake

If you have leftovers, store the Swiss roll cake in an airtight container in the refrigerator. It is best enjoyed within a couple of days, as the cake may become soggy over time. If you need to keep it longer, you can freeze it without the toppings. To serve after freezing, thaw it in the refrigerator overnight before adding the whipped cream and strawberries.

Tips to Make Strawberry Swiss Roll Cake

Make sure your eggs are at room temperature for better volume when whipping.
Be gentle when folding in the egg whites to keep the batter light and airy.
Use fresh strawberries for the best flavor and texture.
Dusting the towel with powdered sugar helps prevent sticking when rolling the cake.

Variation

You can change up this recipe by using different fruits like raspberries, blueberries, or peaches. You can also add a chocolate or lemon twist to the whipped cream for a different flavor profile.

FAQs

Q1: Can I make the Swiss roll ahead of time?
A1: Yes! You can bake the cake a day in advance. Wrap it tightly and store it in the refrigerator until you are ready to fill and serve.

Q2: What can I use instead of strawberries?
A2: You can use any fresh fruit of your choice, such as raspberries, blueberries, or even bananas.

Q3: How do I know when the cake is done baking?
A3: The cake is done when it springs back lightly when touched and is lightly golden around the edges.

Enjoy making and sharing this elegant Strawberry Swiss Roll Cake!