Strawberry Swiss Roll
A delightful light cake roll filled with sweet whipped cream and fresh strawberries, perfect for any celebration or as a fun treat.
Ingredients
For the cake
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup cake flour (or sifted all-purpose flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- 2 tbsp vegetable oil
For the filling and garnish
- 1 cup cold heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract (for cream)
- 1 cup fresh strawberries, thinly sliced
- Whipped cream for piping
- Fresh strawberries, halved (for garnish)
- Powdered sugar (optional, for dusting)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer for 5–6 minutes, until pale and fluffy. Stir in the vanilla extract.
- Sift together the cake flour, baking powder, and salt. Gently fold the dry mix into the egg mixture.
- Combine the milk and vegetable oil, then fold into the batter until even.
- Spread the batter evenly in the prepared pan and bake for 10–12 minutes, until the cake springs back lightly.
- Dust a clean kitchen towel with powdered sugar. Turn the cake out onto the towel, peel off the parchment, and roll the cake up in the towel from the short side. Let it cool completely while rolled.
Assembly
- Whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Unroll the cooled cake. Spread the whipped cream evenly, then scatter the thinly sliced strawberries across the cream.
- Roll the cake back up tightly without the towel.
- Pipe whipped cream swirls along the top, garnish with halved strawberries, and dust with powdered sugar if you like.
Notes
Wrap the roll tightly with plastic wrap and store in the refrigerator for up to 2–3 days. For longer storage, slice and freeze portions wrapped in plastic and foil for up to one month, thawing in the fridge before serving.