Strawberry Swiss Roll

Nothing says Summer like a delicious Strawberry Swiss Roll! This dessert is made with a light and fluffy sponge cake and filled with luscious whipped cream and fresh strawberries.

The whipped cream used here is also available as a standalone recipe: Vanilla Whipped Cream (Swiss Roll).

Ingredients

Sponge cake

• 4 large eggs room temperature
• ½ cup (120 ml) granulated sugar
• 1 teaspoon (5 ml) vanilla extract
• ½ cup (120 ml) all-purpose flour or cake flour
• ½ teaspoon (2.5 ml) baking powder
• ¼ teaspoon (1 ml) salt

Filling

• 1 ½ cups (360 ml) strawberries finely diced
• 1 ½ cups (360 ml) heavy cream cold
• ½ cup (120 ml) powdered sugar
• 1 teaspoon (5 ml) vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a 13×9 baking sheet with parchment paper. Set aside.
2. Using a hand mixer or a stand mixer with a whisk attachment, beat 4 eggs eggs on high speed for about a minute, until foamy. Gradually add ½ cup (120 ml) of granulated sugar and 1 tsp (5 ml) vanilla extract and continue to beat on high speed for 6-7 minutes, until the mixture is thick, pale, and tripled in size.
3. In a separate mixing bowl, mix ½ cup (120 ml) all-purpose flour, ½ tsp (2.5 ml) baking powder, and ¼ tsp (1 ml) salt, then sift it into the egg mixture in three steps. Using a spatula, fold it in until the consistency is smooth with no hidden flour pockets. Do not over mix.
4. Pour the batter onto the baking sheet and, using a spatula, spread it evenly.
5. Bake at 350°F (175°C) for about 10-12 minutes, until the top is golden and a toothpick comes out clean.
6. While it's baking, place a clean towel on a counter and sprinkle it with powdered sugar. This step will prevent the cake from sticking to the towel when rolling.
7. Take it out of the oven and use a paring knife to loosen the cake from the pan. Remove it from the baking pan to the clean linen towel (face down) and remove the parchment paper. Roll it into the towel and let it cool off.
8. While it's cooling off, finely dice the strawberries.
9. Using a hand or stand mixer with a whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. When the cake is cooled off, carefully unroll and loosen it from the towel. Spread ⅔ of the whipped cream evenly and top with the diced strawberries, then roll the cake again. Place it on a serving plate.
11. To decorate, dust the dessert with 2 tablespoons (30 ml) of powdered sugar. Using the remaining ⅓ of the cold whipped cream, pipe 4 large swirls on top and top them with 4 half strawberries.
12. Refrigerate for a couple of hours before serving. Enjoy!

Tips

1. The volume of a sponge cake directly depends on the volume of the whipped eggs. It is important to beat the eggs on a high speed for at least 6-7 minutes until the mixture get a thick consistency, pale, and triples in volume.
2. Another important step is when you add the flour, you should sift it into the mixture in three steps and fold it in with a spatula. Make sure not to overmix it as you can lose the volume and the cake won’t rise.
3. Don’t put too much filling in the cake. Otherwise, when you roll the sponge back in, it will squeeze the excess filling outside.