Irresistibly Delicious Strawberry Vanilla Swiss Roll Recipe
This Strawberry Vanilla Swiss Roll is an indulgent yet light dessert with fluffy sponge cake, fresh strawberries, and rich whipped cream.
Equipment
- Mixing bowl
- whisk
- baking sheet
- Parchment Paper
- Spatula
- Clean Towel
Ingredients
For the Cake
- 4 large Eggs Fresh eggs add essential structure and fluffiness to the sponge cake.
- 1 cup Granulated Sugar Sweetness is key! Sugar helps achieve that light, airy batter.
- 1 cup All-Purpose Flour This forms the cake's base and ensures the right consistency for rolling.
- 1 teaspoon Baking Powder Vital for rising, it keeps your cake light and fluffy.
- 1 teaspoon Vanilla Extract Infuse the batter with a warm sweetness that complements the strawberries.
For the Filling
- 1 cup Heavy Cream Whipped to soft peaks, it creates a rich, creamy layer.
- 1 cup Fresh Strawberries (sliced) The star of the show, bringing vibrant color and delightful flavor.
For Dusting
- 1 cup Powdered Sugar Adds a sugary finish and beautiful presentation.
Instructions
How to Make Strawberry Vanilla Swiss Roll
- Preheat the Oven: Start by setting your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to ensure the cake doesn't stick.
- Whisk Eggs and Sugar: In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and fluffy, resembling liquid sunshine. This usually takes about 5 minutes.
- Fold in Dry Ingredients: Gently sift the all-purpose flour and baking powder into the egg mixture. Using a spatula, carefully fold until just combined, being cautious not to deflate the batter.
- Bake the Cake: Spread the batter evenly on the prepared baking sheet and bake for 12-15 minutes, or until the top is golden and springs back lightly when touched.
- Cool and Roll: Allow the cake to cool for about 5 minutes. Then, promptly flip it onto a clean towel dusted with powdered sugar. Roll the cake up with the towel while it’s still warm to maintain its shape.
- Prepare the Filling: In a separate bowl, whip the heavy cream to soft peaks. Unroll the cooled cake gently, spread the whipped cream evenly, and place the sliced strawberries on top. Roll the cake back up carefully without the towel, seam-side down on a serving plate. Dust with powdered sugar before serving.
Notes
Optional: Garnish with additional strawberry slices or fresh mint for an elegant touch. Let the assembled roll chill in the fridge for about 30 minutes before slicing to enhance the flavors.