Strawberry Swiss Roll Cake (Print Version)
Soft sponge rolled with sweet strawberry cream, dusted with powdered sugar for a delightful finish.
# What You'll Need:
→ Sponge Cake
01 -
4 large eggs, at room temperature
02 -
3/4 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
2/3 cup all-purpose flour
05 -
2 tablespoons cornstarch
06 -
1 teaspoon baking powder
07 -
1/4 teaspoon salt
08 -
1/4 cup whole milk
→ Strawberry Cream Filling
09 -
1 cup fresh strawberries, finely chopped or pureed
10 -
2 tablespoons granulated sugar
11 -
1 teaspoon lemon juice
12 -
3/4 cup heavy whipping cream
13 -
2 tablespoons powdered sugar
14 -
1 teaspoon unflavored gelatin (optional, for stabilization)
15 -
1–2 drops pink food coloring (optional)
→ Decoration
16 -
Powdered sugar for dusting
17 -
Fresh strawberries, for garnish (optional)
# Steps to Follow:
01 -
Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
02 -
In a large bowl, beat eggs and granulated sugar with a mixer on high speed until the mixture is pale, thick, and tripled in volume, about 5–7 minutes. Add vanilla extract and mix to combine.
03 -
Sift together all-purpose flour, cornstarch, baking powder, and salt. Gently fold the sifted dry ingredients into the whipped eggs until just combined.
04 -
Drizzle in the milk and mix gently until the batter is smooth.
05 -
Spread the batter evenly in prepared pan. Bake for 10–12 minutes or until the surface springs back when lightly touched.
06 -
Immediately invert the hot cake onto a clean kitchen towel generously dusted with powdered sugar. Peel off parchment paper and gently roll the cake up from the short end with the towel. Let cool completely while rolled.
07 -
Combine strawberries, 2 tablespoons granulated sugar, and lemon juice in a saucepan. Cook over medium heat until fruit softens and the mixture thickens slightly. Remove and cool completely.
08 -
In a chilled bowl, whip heavy whipping cream with powdered sugar to soft peaks. Fold in the cooled strawberry mixture. If desired, dissolve gelatin in 1 tablespoon water, bloom, melt, and fold into strawberry cream for more stability. Add a drop or two of pink food coloring if using.
09 -
Carefully unroll cooled sponge. Evenly spread strawberry cream filling across the surface, leaving a small border at edges.
10 -
Roll cake back up tightly without towel. Place seam side down on platter, cover, and refrigerate at least 1 hour to set.
11 -
Before serving, dust the roll with powdered sugar and garnish with fresh strawberries if desired. Slice using a sharp serrated knife for neat edges.
# Additional Notes:
01 -
Roll the sponge while still warm to prevent cracks and achieve a smooth swirl.
02 -
Assembled rolls are best chilled before slicing to ensure clean cuts and a set filling.