Strawberry Swiss Roll
An enchanting dessert with delicate sponge cake, luscious whipped cream, and juicy strawberries, ideal for any occasion.
Ingredients
Sponge Cake Ingredients
- 4 large large eggs, room temperature Adds richness and structure.
- ⅔ cup granulated sugar Balances the tartness.
- ¼ teaspoon salt Enhances flavors.
- 1 cup all-purpose flour Provides light texture.
- ½ teaspoon baking powder Ensures a light cake.
- 2 tablespoons sunflower oil Adds moisture.
- 2 tablespoons milk Adds a creamy dimension.
- 1 teaspoon apple cider vinegar Balances flavors.
- 1 teaspoon pure vanilla extract Infuses sponge with aroma.
Strawberry Filling Ingredients
- 1 cup chopped strawberries, hulled Star ingredient.
- 2 tablespoons granulated sugar To macerate strawberries.
- 1 teaspoon cornstarch Thickens the filling.
- 1 tablespoon lemon juice or water Brightens flavor.
- 1 cup 35% whipping cream For rich filling.
- 1 tablespoon skim milk powder Adds stability to whipped cream.
- 1 tablespoon granulated sugar Sweetens whipped cream.
- 1 teaspoon pure vanilla extract Enhances cream flavor.
- 1 teaspoon freeze-dried strawberry powder (optional) For intense strawberry flavor.
- ⅓ cup strawberry compote A luscious spread.
Outer Layer Ingredients
- 1 cup 35% whipping cream Final frosty touch.
- 1 tablespoon skim milk powder Provides creamy texture.
- 1 tablespoon granulated sugar Sweetens the cream layer.
- ½ teaspoon pure vanilla extract Rounds out flavor.
- Strawberry shortcake crumbs For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 15×10-inch jelly roll pan, lining it with parchment paper.
- In a stand mixer, beat eggs on high speed for about 3 minutes until frothy and doubled in size. Gradually add sugar, one tablespoon at a time, and beat for 4-5 minutes until pale and thick.
- In a separate bowl, whisk together sunflower oil, milk, apple cider vinegar, and vanilla extract. Slowly pour this mixture into the whipped egg mixture, stirring gently until just combined.
- Sift all-purpose flour and baking powder, then sift again over the egg mixture in two additions. Mix gently on low speed until combined.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes until lightly golden. Cool for one minute on a wire rack.
- Prepare a towel or parchment paper, sift powdered sugar over it, flip the cake onto the towel, peel off parchment, and roll tightly while warm. Cool completely in that position.
Strawberry Filling
- Cook chopped strawberries and sugar over medium heat until soft. Mix cornstarch with lemon juice or water and stir into strawberries until thickened. Chill the mixture.
- Whip whipping cream and skim milk powder until firm peaks form. Gradually add sugar and vanilla, then fold in chilled strawberry compote.
Assembly
- Unroll the cooled cake carefully and spread filling evenly, leaving a ½-inch border.
- Add dollops of extra strawberry compote, roll the cake back up tightly, seam-side down on a tray, and refrigerate for at least an hour.
- Whip cream and skim milk powder until thick, beat in sugar and vanilla, then spread over the chilled cake and sprinkle strawberry shortcake crumbs on top.
Notes
For healthier alternatives, consider whole wheat flour or a natural sweetener. Can be made dairy-free with coconut cream.