Description
Strawberry Cream Swiss Roll
Treat yourself to this fluffy and creamy Strawberry Cream Swiss Roll! A light sponge cake rolled up with strawberries and whipped cream.
Ingredients:
4 eggs
3/4 cup sugar
1 cup all-purpose flour
1 tsp vanilla extract
1 cup whipped heavy cream
1/2 cup strawberries (chopped)
Instructions:
Whisk eggs and sugar until thick and frothy. Add vanilla and flour gently.
Bake the batter on a lined jelly roll pan for 10 minutes.
Roll in a towel while warm. Let cool.
Spread whipped cream, sprinkle strawberries, and roll again.
Decorate with cream and strawberries before serving.
#StrawberryCakeBliss
Step-by-Step Guide
Follow these detailed instructions for a perfect roll. First, preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, letting the paper overhang slightly on the short sides. For the sponge, use a stand or hand mixer to whisk the eggs and sugar on high speed for 7-10 minutes until very thick, pale, and the ribbon stage is achieved (when you lift the beaters, the batter falls in a ribbon that holds its shape for a few seconds). Gently fold in the vanilla extract, then sift the flour over the mixture in two batches, folding carefully with a spatula after each addition until just combined to keep the batter airy. Immediately spread the batter evenly into your prepared pan. Bake for 10-12 minutes until the top springs back when lightly touched.
As soon as the cake is out of the oven, run a knife around the edges to loosen it. Dust the top lightly with powdered sugar, place a clean, slightly damp kitchen towel over it, and carefully flip it over. Peel off the parchment paper. Starting from a short end, use the towel to roll the cake up tightly. Let it cool completely rolled up in the towel on a wire rack. This “pre-roll” step is crucial for preventing cracks later.
Serving Suggestions
This Swiss roll is a beautiful centerpiece. For an elegant presentation, dust the entire roll with powdered sugar just before serving. You can also pipe rosettes of the remaining whipped cream along the top and place a fresh, halved strawberry on each rosette. Serve slices on individual plates with a drizzle of strawberry coulis or a side of fresh mixed berries. It pairs wonderfully with a cup of Earl Grey tea or a glass of sparkling Prosecco for a special brunch or dessert.
How-to Summary
- Whip eggs and sugar to a thick, ribbon-like consistency.
- Gently fold in vanilla and sifted flour.
- Bake in a parchment-lined jelly roll pan for 10-12 minutes.
- Immediately roll the warm cake in a sugared towel and cool completely.
- Unroll, spread with whipped cream and strawberries, then re-roll tightly.
- Chill before decorating and slicing.
Frequently Asked Questions
Q: My cake cracked when I rolled it. What went wrong?
A: The most common cause is not rolling the cake while it is still warm and flexible. The initial roll in the towel “trains” the cake’s memory, making the final roll with cream much easier.
Q: Can I make this cake ahead of time?
A> Yes, you can assemble the entire roll and store it, well-wrapped in plastic, in the refrigerator for up to 24 hours. Add fresh decorations just before serving.
Q: Can I use frozen strawberries?
A> It’s not recommended for the filling, as thawed berries release too much water and will make the cream soggy and the cake wet. Use only fresh, finely chopped strawberries inside.
Q: How do I get a clean slice without squishing the roll?
A> Chill the assembled roll for at least an hour. Use a long, sharp serrated knife, and wipe it clean with a damp cloth between each slice for neat, beautiful portions.
Q: Can I flavor the whipped cream?
A> Absolutely. For extra strawberry flavor, fold 1-2 tablespoons of strawberry jam or a teaspoon of vanilla extract into the whipped cream just before spreading.
Common Mistakes to Avoid
- Overmixing the batter: Folding the flour too vigorously deflates the eggs, resulting in a dense, flat cake that’s prone to cracking.
- Letting the cake cool before the first roll: This is the #1 cause of cracks. You must roll it in the towel while it is still warm from the oven.
- Using a runny or under-whipped cream: Ensure your heavy cream is very cold and whip it to stiff peaks so it holds the roll’s shape and doesn’t leak.
- Overfilling the cake: Using too much cream and fruit makes rolling difficult and can cause the filling to spill out the ends.
Conclusion
This Strawberry Cream Swiss Roll is a stunning yet achievable dessert that combines a light, airy sponge with a luscious fresh filling. By following the key steps—whipping the eggs thoroughly, rolling while warm, and using a stabilized filling—you’ll master the technique for a flawless, crack-free roll. It’s a perfect treat for impressing guests or enjoying a moment of #StrawberryCakeBliss at home. The balance of sweet cream and tart berries in every slice is truly irresistible.