Strawberry Swiss Roll Cake

Introduction

There’s a special joy in making a dessert that not only looks impressive but also delivers on flavor and texture. The Strawberry Swiss Roll Cake is one of those delightful creations that never fails to captivate my family. From the moment it emerges from the oven, filling the kitchen with a sweet aroma, to the final presentation topped with luscious strawberries, it’s a guaranteed hit. Each slice reveals a beautiful swirl of cake and cream, making it a perfect centerpiece for gatherings or a lovely treat for an afternoon tea. The combination of light sponge, creamy filling, and fresh strawberries is simply irresistible!

Ingredients

For the Sponge Cake:

• 4 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• Pinch of salt

For the Filling:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup strawberry jam
• 1 cup fresh strawberries, hulled and sliced

For Decoration:

• Additional whipped cream for piping
• Fresh strawberries for garnish
• Strawberry jam for drizzling

Instructions

Make the Sponge Cake:

1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer for about 5 minutes, until the mixture is pale and fluffy.
3. Add the vanilla extract and mix to combine.
4. Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until fully combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched.

Roll the Cake:

1. While the cake is still warm, place it on a clean kitchen towel dusted with powdered sugar.
2. Gently roll the cake (with the towel) from one short end to the other. Let it cool completely while rolled.

Make the Whipped Cream Filling:

1. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake:

1. Unroll the cooled cake carefully.
2. Spread a layer of strawberry jam over the cake, then spread the whipped cream evenly on top.
3. Arrange the sliced fresh strawberries across the whipped cream.
4. Gently roll the cake back up, using the towel to guide it, but without rolling the towel inside this time.

Decorate:

1. Pipe additional whipped cream on top of the roll.
2. Garnish with whole fresh strawberries and drizzle with strawberry jam.

Serve:

1. Slice and enjoy this beautiful and delicious strawberry Swiss roll cake!

Nutrition Facts

• Servings: 8
• Calories per serving: Approximately 280 calories

Preparation Time

• Total Time: About 1 hour (including cooling time)
• Active Time: 30 minutes

How to Serve

• Slice the Swiss roll into even pieces.
• Place slices on dessert plates.
• Garnish each slice with additional whipped cream and fresh strawberries.
• Drizzle with extra strawberry jam for added sweetness.
• Pair with tea or coffee for a delightful afternoon treat.

Additional Tips

1. Fresh Ingredients: Use fresh strawberries for the best flavor and texture.
2. Sifting Flour: Sift the flour before adding it to the egg mixture to ensure a light, airy cake.
3. Chill the Cream: Ensure your heavy cream is very cold before whipping for the best volume and stability.
4. Dust with Powdered Sugar: Dusting the towel with powdered sugar prevents the cake from sticking and adds a nice touch of sweetness.
5. Practice Rolling: If you’re new to rolling cakes, practice with a small towel first to get the technique down before working with the larger cake.

Recipe Variations

• Different Fruit: Substitute strawberries with other fruits like raspberries, blueberries, or peaches for a different flavor.
• Chocolate Addition: Add cocoa powder to the sponge cake for a chocolatey twist.
• Flavored Whipped Cream: Infuse the whipped cream with lemon zest or almond extract for added depth of flavor.
• Nutty Variation: Incorporate finely chopped nuts into the filling for extra texture.
• Vegan Version: Use a plant-based cream and aquafaba for the sponge cake to create a vegan-friendly version.

Serving Suggestions

• Serve at birthday parties, baby showers, or summer picnics for a colorful dessert.
• Pair with vanilla ice cream for a delicious contrast of textures.
• Present on a beautiful cake stand for an elegant touch at any gathering.
• Enjoy as a light dessert after dinner with a glass of sparkling wine.
• Create a dessert buffet with various roll cakes for a delightful spread.

Freezing and Storage

• Storage: Store any leftover Swiss roll in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the rolled cake (without the filling) for up to 1 month. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
• Thawing: To enjoy, thaw the cake in the refrigerator overnight, then fill and decorate as desired.

FAQ Section

1. Can I make the sponge cake in advance?
Yes, you can bake the sponge cake a day ahead and store it in the refrigerator, wrapped tightly in plastic wrap.

2. How do I know when the sponge cake is done?
The cake should be lightly golden and spring back when touched. You can also insert a toothpick; if it comes out clean, the cake is done.

3. What if I don’t have a jelly roll pan?
You can use a regular baking sheet, but adjust the baking time and monitor closely to avoid overbaking.

4. Can I use store-bought whipped cream?
Yes, store-bought whipped cream can be used, but fresh whipped cream will provide a better texture and flavor.

5. How do I keep the roll from cracking?
Roll the cake gently while it’s still warm to help prevent cracking. If it does crack, don’t worry; you can cover it with whipped cream and garnish.

6. Is this recipe suitable for gluten-free diets?
You can use a gluten-free flour blend in place of all-purpose flour to make this recipe gluten-free.

7. Can I add food coloring to the cake?
Yes, you can add a few drops of food coloring to the batter for a fun, colorful presentation.

8. What can I use instead of strawberry jam?
Any fruit jam or preserves can be used, or you could make a homemade fruit sauce.

9. How can I ensure my whipped cream doesn’t deflate?
Make sure your heavy cream is cold, and avoid overmixing; stop mixing as soon as stiff peaks form.

10. Can I use frozen strawberries?
Fresh strawberries are preferred for their texture, but thawed and drained frozen strawberries can be used if fresh ones are not available.

Conclusion

The Strawberry Swiss Roll Cake is a delightful dessert that balances lightness and sweetness with the vibrant flavor of strawberries. Its charming appearance makes it a standout on any table, while the creamy filling and soft sponge create a heavenly combination. Whether you’re celebrating a special occasion or simply enjoying a cozy afternoon treat, this cake is sure to bring smiles and satisfaction. So gather your ingredients, embrace your inner pastry chef, and treat yourself and your loved ones to this delectable dessert!

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