Description
A light and fluffy strawberry cream Swiss roll cake made with a soft sponge and filled with sweet whipped cream and fresh strawberries. This elegant rolled dessert is perfect for celebrations or a refreshing treat.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 1/2 cups fresh strawberries, sliced
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick, pale, and fluffy. Mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.
- Add the milk and mix gently until just combined.
- Spread the batter evenly into the prepared pan and bake for 10–12 minutes until the sponge springs back when lightly touched.
- While still warm, carefully turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel from the short end. Let it cool completely.
- In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over the surface. Sprinkle the sliced strawberries over the cream.
- Gently roll the cake back up without the towel. Place seam-side down and refrigerate for at least 30 minutes before slicing.
- Dust with powdered sugar before serving.
Notes
- Use room temperature eggs for better volume when whipping.
- Do not overbake the sponge or it may crack when rolling.
- Chill the roll before slicing for cleaner cuts.
- You can substitute strawberries with raspberries or mixed berries.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
