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Strawberries and Cream Swiss Roll

Strawberries and Cream Swiss Roll

  • Author: Mary
  • Total Time: 1 hour 30 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Strawberries and Cream Swiss Roll is a light and airy sponge cake rolled with luscious whipped cream and fresh strawberries. Combining a fluffy texture with fresh fruity flavors and a creamy filling, this elegant dessert is perfect for casual tea times or special celebrations. Easy to prepare with simple ingredients, it offers versatile variations and delightful customization options.

Ingredients

Scale

For the Sponge Cake

  • 4 large eggs
  • 3/4 cup (150g) castor sugar
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

For the Filling

  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1 cup fresh strawberries, sliced
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 180°C (350°F) and line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper. In a large bowl, beat the eggs and castor sugar on high speed until light, fluffy, and volume triples, about 5-7 minutes, which is crucial for an airy texture.
  2. Fold in Dry Ingredients: Sift together the flour and baking powder. Gently fold them into the egg mixture in small batches to retain as much air as possible. Add vanilla extract at the end to blend evenly without deflating the batter.
  3. Bake the Sponge: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 12-15 minutes or until the sponge springs back lightly when touched. Avoid over-baking to keep the cake moist and flexible.
  4. Roll the Cake While Warm: Immediately after removing from the oven, turn the cake onto a clean kitchen towel dusted generously with powdered sugar. Remove the parchment paper, then roll the sponge with the towel inside to prevent cracks. Let it cool completely while rolled up.
  5. Prepare the Whipped Cream Filling: Whip the heavy cream with powdered sugar until soft peaks form. Optionally, fold in lemon zest for a fresh citrus lift. Be careful not to over-whip to keep the cream smooth and spreadable.
  6. Assemble the Swiss Roll: Unroll the cooled cake carefully. Spread the whipped cream evenly over the surface, then arrange the sliced strawberries uniformly on top. Roll the cake back up tightly without the towel, trimming edges if necessary for a clean finish.
  7. Chill and Serve: Wrap the assembled Swiss roll in cling film and refrigerate for at least one hour to set and allow flavors to meld. Slice with a sharp knife to serve neat, beautiful pieces.

Notes

  • Beat eggs thoroughly to achieve a light and airy sponge.
  • Fold dry ingredients gently to retain air and maintain softness.
  • Roll the cake while warm to prevent cracking.
  • Use fresh, ripe strawberries for the best flavor and texture.
  • Chill well to help the cream set and ease slicing.
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice (approx. 1/8 of roll)
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 65 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 105 mg

Keywords: Swiss Roll, Strawberries and Cream, Sponge Cake, Whipped Cream, Dessert, Strawberry Cake, Roll Cake

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Find it online: https://marysplate.com/strawberries-and-cream-swiss-roll/