Strawberry Swiss Roll Cake
Instructions
-
Prepare the Sponge Cake:
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large mixing bowl, beat the eggs and sugar until the mixture triples in volume and turns pale and fluffy (about 5-7 minutes).
- Gently fold in vanilla extract.
- Sift together flour, baking powder, and salt, then gradually fold the dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter.
- Pour the batter evenly into the prepared pan and smooth the surface. Bake for 10-12 minutes or until the cake springs back when touched.
-
Roll the Cake:
- While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- Starting from the short side, gently roll the cake with the towel into a tight log. Let it cool completely in this shape.
-
Prepare the Whipped Cream Filling:
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the diced strawberries.
-
Assemble the Cake:
- Unroll the cooled cake and spread the whipped cream filling evenly over the surface.
- Carefully re-roll the cake (without the towel) and place it seam-side down on a serving plate.
-
Decorate:
- Drizzle strawberry syrup or glaze over the top of the roll.
- Dust with powdered sugar and garnish with fresh strawberry slices.
-
Chill and Serve:
- Refrigerate for at least 1 hour before slicing to allow the flavors to meld. Serve chilled and enjoy!
Conclusion
The Strawberry Swiss Roll Cake is a masterpiece of elegance and flavor, with its airy texture, creamy filling, and vibrant strawberry topping. It’s sure to impress your family and guests alike, making it a dessert that’s both indulgent and unforgettable.