Description
Strawberry Swiss Roll Recipe
Ingredients:
Sponge Cake:
4 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
Filling:
1 cup whipped cream
1/2 cup fresh strawberries, diced
Topping:
Extra whipped cream
Fresh strawberries
Edible flowers (optional)
Pink sugar sprinkles
Steps:
1. Prepare the sponge cake:
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
Beat eggs and sugar until pale and fluffy.
Sift in flour and baking powder, folding gently to combine. Add vanilla extract.
Spread the batter evenly on the baking sheet and bake for 10-12 minutes.
2. Roll the cake:
While warm, roll the sponge cake in a clean kitchen towel dusted with powdered sugar. Let it cool completely.
3. Prepare the filling:
Fold diced strawberries into whipped cream.
4. Assemble the roll:
Unroll the cooled cake, spread the strawberry whipped cream filling, and roll it back tightly.
5. Decorate:
Top with whipped cream, fresh strawberries, edible flowers, and pink sugar sprinkles.
6. Serve:
Slice and enjoy this light and fruity dessert!
Step-by-Step Guide
Follow these detailed instructions for a perfect roll. First, ensure your eggs are at room temperature for maximum volume when beating. Line your 10×15 inch jelly roll pan with parchment, letting it overhang slightly for easy removal. When beating eggs and sugar, use a stand or hand mixer for 5-7 minutes until the mixture is very pale, thick, and holds a ribbon trail. Sift the flour and baking powder over the egg mixture in three parts, folding with a spatula after each addition until just combined. Immediately spread the batter evenly to the pan’s edges. Bake for 10-12 minutes until the top springs back when lightly touched.
As soon as the cake is out, dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel and carefully peel off the parchment. Starting from a short end, use the towel to roll the cake up tightly. Let it cool completely rolled up; this sets the “memory” for the final shape and prevents cracking.
Serving Suggestions
Serve slices of this elegant dessert on individual plates. For a special touch, drizzle each plate with a strawberry coulis or a balsamic reduction before placing the slice. Pair with a glass of Prosecco or a cup of Earl Grey tea. For a summer party, present the whole roll on a decorative platter and garnish with mint sprigs alongside the strawberries and flowers.
How-to Summary
To make a Strawberry Swiss Roll: 1) Whip room-temperature eggs and sugar until pale and thick. 2) Gently fold in sifted dry ingredients. 3) Bake the thin sponge in a prepared pan for 10-12 minutes. 4) Immediately roll the warm cake in a sugared towel and cool. 5) Unroll, spread with strawberry whipped cream, and re-roll tightly. 6) Decorate and chill before slicing.
Frequently Asked Questions
Can I make this roll a day ahead? Yes, it’s ideal for making ahead. Assemble, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. Add fresh decorations just before serving.
Why did my cake crack when rolling? The most common cause is overbaking, which dries out the sponge. Ensure you bake only until just set and roll it while still warm and flexible.
Can I use frozen strawberries? For the filling, fresh is best. Frozen berries release too much water. However, you can use thawed and well-drained frozen berries for a coulis or sauce on the side.
What can I use instead of whipped cream? For more stability, use stabilized whipped cream (add a little powdered sugar and cornstarch) or a buttercream frosting. Cream cheese frosting also pairs wonderfully with strawberries.
How do I get a tight roll without filling squeezing out? Spread the filling evenly, leaving a 1-inch border at the starting edge and a 1/2-inch border on the sides. When rolling, apply gentle, even pressure.
Common Mistakes to Avoid
- Overmixing the batter: Fold in the flour just until no dry streaks remain to keep the sponge light and airy.
- Letting the cake cool before the initial roll: You must roll it in the towel while it is still warm and pliable to set its shape.
- Using warm whipped cream: Ensure your cream and bowl are very cold before whipping to achieve stiff peaks that hold up in the roll.
- Overfilling: Using too much filling will cause it to ooze out when you roll. A thin, even layer is sufficient.
Conclusion
This Strawberry Swiss Roll is a stunning yet approachable dessert that combines a light, airy sponge with a fresh, fruity filling. By following the detailed steps and tips provided, you can avoid common pitfalls and create a show-stopping treat perfect for any occasion. Its make-ahead nature and elegant presentation make it a reliable favorite. Master this classic technique, and you’ll open the door to countless flavor variations.