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Strawberries and Cream Swiss Roll

Strawberries and Cream Swiss Roll
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The Strawberries and Cream Swiss Roll is a light, fluffy sponge cake rolled with whipped cream and fresh strawberries, offering a perfect balance of sweetness and freshness. Ideal for celebrations or casual gatherings, this fast and easy dessert impresses with its airy texture and vibrant flavor, customizable to suit various tastes and dietary needs.

Ingredients

Scale

Sponge Cake

  • 4 large eggs
  • 100g granulated sugar
  • 100g all-purpose flour (or gluten-free blend with xanthan gum for gluten-free)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons butter (optional, for added richness)

Filling

  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh ripe strawberries, sliced (plus extra for decoration)

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Beat the eggs and granulated sugar together until pale, thick, and fluffy, indicating ample air incorporation. Sift together the flour and baking powder, then gently fold them into the egg mixture without deflating the batter. Pour the batter evenly into the pan and bake for 10-12 minutes, until the cake springs back when lightly pressed.
  2. Roll the Cake: While still warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Using the towel to assist, roll the cake lengthwise from one short end to set its shape and prevent cracking later. Let it cool completely rolled up.
  3. Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping to prevent graininess. The whipped cream should be smooth and spreadable.
  4. Slice and Prepare Strawberries: Wash, hull, and slice the strawberries. Reserve some whole or halved for garnish. Gently fold the sliced strawberries into the whipped cream filling.
  5. Assemble the Swiss Roll: Unroll the cooled cake gently, then spread an even layer of the strawberry whipped cream over the surface. Scatter additional sliced strawberries on top if desired. Reroll the cake without the towel, placing it seam-side down on a serving plate.
  6. Garnish and Chill: Spread any leftover cream on top and decorate with reserved strawberries. Refrigerate the Swiss roll for at least one hour to set before slicing and serving.

Notes

  • Whip eggs and sugar thoroughly to trap air and achieve a light sponge.
  • Fold dry ingredients gently with a spatula to keep batter airy and prevent deflation.
  • Roll the cake while warm to avoid cracking and maintain flexibility.
  • Use cold cream and bowl for easy whipping and better texture.
  • Slicing with a sharp serrated knife helps create clean, neat slices.
  • Frozen strawberries can be used if thawed and drained well to avoid sogginess.
  • For dairy-free version, substitute heavy cream with coconut cream or plant-based cream.
  • Swap all-purpose flour with a gluten-free blend including xanthan gum for gluten-free adaptation.

Nutrition

Keywords: Strawberries and Cream Swiss Roll, Swiss Roll, Sponge Cake, Strawberry Dessert, Cream Roll, Gluten-Free Dessert, Light Dessert, Party Dessert

Find it online: https://marygourmet.com/strawberries-and-cream-swiss-roll/