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Strawberry Swiss Roll Cake

Close-up of strawberry Swiss roll cake with slice cut showing cream filling
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Whip up this beautiful swirl of light cake, creamy filling, and fresh strawberries! It looks impressive but is surprisingly simple to make. Perfect for celebrations or just because. Let’s bake!

Ingredients

Scale

For the Cake:

  • 3 Large Eggs (room temperature is key!)
  • 75g Granulated Sugar
  • 20g Neutral Oil (like Vegetable or Canola)
  • 1 tsp Strawberry Essence (or Vanilla Extract)
  • 90g All-Purpose Flour (sifted)
  • 1 tsp Baking Powder (sifted)
  • Pinch of Salt (Optional)
  • Approx. ¼ cup Powdered Sugar (for dusting towel)

For the Filling & Topping:

  • 1 cup (240ml) Heavy Whipping Cream (very cold!)
  • 2–4 tbsp Powdered Sugar (sifted, to taste)
  • ½ tsp Vanilla Extract
  • 1 – 1.5 cups Fresh Strawberries (washed, hulled, sliced/diced for filling)
  • Extra Fresh Strawberries (halved or whole, for topping)

Instructions

  1. Prep Oven & Pan: Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan completely with parchment paper (let ends hang over). Do NOT grease. Lay a clean, flat-weave kitchen towel flat and dust generously with powdered sugar. Set aside.
  2. Whip Eggs: Beat room temp eggs and granulated sugar on medium-high speed for 5-8 minutes until very pale, thick, and falls in ribbons off the whisk.
  3. Combine: On low speed, briefly mix in oil and essence. Sift flour, baking powder, and salt over egg mixture. Gently fold with a spatula just until no streaks remain. Don’t overmix!
  4. Spread & Bake: Pour batter into prepared pan. Spread gently and evenly to corners. Bake for 10-15 minutes, until light golden and springs back when touched.
  5. THE HOT ROLL: Immediately loosen cake edges. Lift cake using parchment and flip onto the sugar-dusted towel. Peel off parchment carefully. Starting at a short end, roll the hot cake up snugly with the towel inside.
  6. Cool Completely: Place rolled cake (seam-down) on a wire rack. Let cool completely in the towel (30-60 mins).
  7. Make Filling: Whip cold heavy cream until soft peaks form. Add sifted powdered sugar and vanilla. Beat until stiff peaks form (don’t overbeat!). Gently fold in sliced/diced strawberries.
  8. Assemble: Carefully unroll cooled cake. Spread filling evenly, leaving a 1-inch border on the far short edge. Roll cake back up (without the towel this time!).
  9. Chill: Wrap roll in plastic wrap. Chill in fridge for at least 30 minutes (or up to an hour) to set.
  10. Serve: Unwrap cake. Trim ends if desired. Dust with powdered sugar and top with extra fresh strawberries. Slice and enjoy!

Notes

  • Serving: Slice cleanly with a sharp knife (wipe between cuts). Looks lovely on dessert plates! Great with tea or coffee.
  • Tips & Tricks:
    • Room temp eggs are crucial for a fluffy cake.
    • Use a flat-weave towel (not terry cloth) to avoid texture marks.
    • Rolling the cake while hot is the secret to preventing cracks!
    • Don’t overbake the cake, or it might crack more easily.
    • Make sure cream is very cold for best whipping results.
  • Storage: Keep leftovers tightly wrapped in the refrigerator due to the cream filling. Best enjoyed within 2-3 days. Do not reheat. Freezing is not recommended as texture suffers.

Find it online: https://recipesh.com/strawberry-swiss-roll-cake/