Description
This Strawberry Cream Swiss Roll Cake is a light and fluffy sponge cake rolled with a luscious strawberry-flavored whipped cream filling. With a soft texture and fresh strawberry bursts, it’s a delightful dessert perfect for special occasions or an elegant treat.
Ingredients
Scale
For the Sponge Cake
- 4 large eggs
- 100 g granulated sugar
- 1 tsp vanilla extract
- 80 g all-purpose flour
- 1 tsp baking powder
- 2 tbsp vegetable oil
- 2 tbsp milk
For the Strawberry Cream Filling
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped
For Garnish
- Extra powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Line a 10×15-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Beat Eggs and Sugar: In a large mixing bowl, beat the 4 large eggs with 100 g granulated sugar using an electric mixer until the mixture becomes thick, pale, and triples in volume. This aeration is essential for a light sponge.
- Incorporate Vanilla, Oil, and Milk: Add 1 tsp vanilla extract, 2 tbsp vegetable oil, and 2 tbsp milk to the egg mixture and gently mix until fully combined, ensuring the batter remains airy.
- Fold in Dry Ingredients: Sift together 80 g all-purpose flour and 1 tsp baking powder. Gradually fold these dry ingredients into the wet batter gently until smooth, taking care not to deflate the airy mixture.
- Bake the Sponge: Evenly spread the batter into the prepared baking pan. Bake for 10–12 minutes or until the sponge is lightly springy to touch and a toothpick inserted comes out clean.
- Remove and Roll Cake Warm: Once baked, transfer the warm cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper to prevent tearing.
- Roll the Cake: Using the towel, roll the cake from the short side into a tight spiral. This rolling prevents cracks when filling later. Let it cool completely in this rolled form.
- Prepare Strawberry Cream Filling: In a chilled bowl, whip 1 cup heavy whipping cream with 3 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form. Gently fold in 1 cup finely chopped fresh strawberries, distributing them evenly without deflating the cream.
- Assemble the Roll: Unroll the cooled sponge carefully and spread the strawberry cream filling evenly over the surface, leaving a small border at the edges.
- Re-roll and Chill: Roll the cake back up tightly without the towel this time. Place it seam-side down on a serving platter and refrigerate for at least 1 hour to let the filling set and the flavors meld.
- Serve: Before serving, dust the Swiss roll with extra powdered sugar for a delicate finishing touch. Slice and enjoy this airy, fruity dessert.
Notes
- Rolling the cake while warm helps prevent cracks and makes it easier to handle.
- Use finely chopped fresh strawberries for even distribution and texture in the cream.
- Chilling the assembled roll ensures the cream filling sets properly.
- The cake is best enjoyed within 2 days of preparation for maximum freshness.
- Ensure the whipping cream is cold before whipping for best results.
