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Strawberry Swiss Roll

Strawberry Swiss Roll
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The Strawberry Swiss Roll is a classic, elegant dessert featuring a light and fluffy sponge cake rolled around fresh strawberries and whipped cream. Perfect for any occasion, this visually stunning and delicious treat combines simple pantry staples with fresh fruit for a burst of natural sweetness and airy texture.

Ingredients

Scale

Sponge Cake

  • 4 large eggs (room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Filling

  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced

Finishing

  • Powdered sugar, for dusting
  • Additional fresh strawberries or mint leaves for garnish (optional)

Instructions

  1. Prepare Your Baking Pan: Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking, making rolling easier once the cake is baked.
  2. Whip Eggs and Sugar: Beat room temperature eggs and granulated sugar together until pale, thick, and tripled in volume—this aeration is key to a fluffy sponge.
  3. Sift and Fold Dry Ingredients: Sift flour and baking powder carefully, then gently fold into the egg mixture, preserving as much air as possible to keep the batter light.
  4. Bake the Sponge: Pour the batter evenly into the prepared pan and bake at 350°F (175°C) for 12-15 minutes, or until the cake springs back when lightly pressed.
  5. Roll the Cake While Warm: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and carefully roll the cake with the towel inside. This shapes the roll and prevents cracking.
  6. Prepare the Filling: Whip heavy cream, vanilla extract, and sugar together until soft peaks form. Gently fold in sliced fresh strawberries.
  7. Assemble the Roll: Unroll the cooled sponge gently, spread strawberry cream evenly across, then roll it back up tightly but softly. Trim edges if needed.
  8. Chill and Finish: Wrap the roll loosely in plastic wrap and refrigerate for at least one hour. Before serving, dust with powdered sugar and optionally garnish with extra berries or mint.

Notes

  • Use room temperature eggs to achieve better volume and fluffiness.
  • Fold dry ingredients gently and slowly to maintain airiness in the batter.
  • Roll the sponge cake while warm to prevent cracks and set its shape.
  • Choose ripe but firm strawberries to balance sweetness and texture.
  • Chill the roll before slicing to keep the layers intact and flavors melded.

Nutrition

Keywords: Strawberry Swiss Roll, sponge cake, whipped cream, fresh strawberries, rolled cake, light dessert, gluten free option

Find it online: https://marygourmet.com/strawberry-swiss-roll/