Strawberry Swiss Roll
A delightful and easy dessert featuring fluffy sponge cake rolled with fresh strawberries and whipped cream, perfect for summer afternoons.
Servings 8 servings
Calories 250kcal
Ingredients
For the sponge cake
- 4 large large eggs, room temperature Room-temp eggs whip up fluffier.
- 3/4 cup granulated sugar Adds sweetness without overpowering the strawberries.
- 1 tsp vanilla extract Use real vanilla if possible.
- 3/4 cup cake flour (or sifted all-purpose) Cake flour for extra tenderness.
- 1 tsp baking powder For a lovely rise.
- 1/4 tsp salt Balances the sweetness.
- 2 tbsp milk Any milk is fine.
- 2 tbsp vegetable oil Adds moisture to the sponge.
For the filling and decoration
- 1 cup cold heavy cream For stable whipped cream.
- 3 tbsp powdered sugar Sweetens the whipped cream.
- 1 tsp vanilla extract A little more for the cream layer.
- 1 cup fresh strawberries, thinly sliced Best when fresh.
- whipped cream for piping Optional, but recommended.
- fresh strawberries, halved for garnish Lovely addition on top.
- powdered sugar optional For dusting over the top.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar together for about 5–6 minutes until pale, thick, and fluffy. Stir in vanilla.
- Sift cake flour, baking powder, and salt into the egg mixture and fold gently. Combine milk and oil in a bowl and fold into the sponge mixture.
Baking
- Pour the batter into the prepared pan, spread evenly, and bake for 10–12 minutes.
- When done, carefully roll the cake using a clean kitchen towel dusted with powdered sugar while it's warm. Let it cool completely wrapped.
Filling and Decoration
- Beat the chilled heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake, spread whipped cream and sliced strawberries, then roll it back up gently. Pipe extra whipped cream on top and add halved strawberries.
- Dust with powdered sugar if desired.
Notes
Chill the rolled cake before slicing for clean cuts. Store in an airtight container in the fridge for 2–3 days.
