Description
This Easy Strawberry Swiss Roll is a light and fluffy sponge cake rolled with a creamy vanilla gelatin-infused whipped cream filling and fresh strawberries. Perfect for a delightful dessert, this recipe uses simple ingredients and careful whipping techniques to create a soft, airy cake wrapped around a luscious, fruity cream filling.
Ingredients
Cake
- 3 large eggs (separated, ideally room temperature)
- 1/3 cup (40 g) all-purpose flour
- 2 tbsp (15 g) cornstarch or potato starch
- 1/2 cup + 1 tbsp (120 g) granulated sugar
Filling
- 7/8 cups (200 ml) heavy cream (cold)
- 3 tsp vanilla extract (divided: 2 tsp for cake, 1 tsp for filling)
- 1 tsp powdered gelatin
- 2 tbsp water
- 2 tbsp icing sugar (+ more for dusting and decoration)
- 5-7 strawberries (finely chopped for filling, plus extra for decoration)
Instructions
- Preheat the oven: Set your oven to 320°F (160°C) and line a 9 x 13 inch baking tin with parchment paper.
- Whip egg whites: In a clean mixing bowl, whip the separated egg whites for 2-3 minutes until soft peaks form, ensuring they are thick and foamy but not overbeaten.
- Beat egg yolks and sugar: In another bowl, beat the egg yolks with granulated sugar and 2 tsp vanilla extract until the mixture is thick and pale.
- Combine dry ingredients and fold: Gradually add the flour and cornstarch alternately with the egg whites into the yolk mixture using a rubber spatula. Mix carefully to maintain the airiness of the egg whites, which act as the leavening.
- Bake the cake: Spread the batter evenly in the prepared pan and bake for about 15 minutes until the surface is golden and a toothpick inserted comes out clean. Avoid overbaking.
- Invert and roll the cake: Dust a fresh sheet of parchment paper with icing sugar, then carefully invert the warm cake onto it. Gently peel off the baked parchment paper, handling edges delicately. Roll the cake with the new parchment paper and allow it to cool to room temperature (about 30 minutes).
- Prepare the gelatin mixture: Soak 1 tsp powdered gelatin in 2 tbsp water to bloom. Then melt the gelatin over a double boiler until fully dissolved. Remove from heat and stir to cool, ensuring it is no longer hot when added to the cream.
- Make the filling: Whip cold heavy cream with icing sugar and 1 tsp vanilla extract until soft peaks form and traces remain. Slowly add the cooled gelatin into the cream while whipping at high speed, mixing just until fully incorporated. Avoid overwhipping.
- Assemble the roll: Unroll the cooled cake, spread the filling evenly, and sprinkle with finely chopped strawberries. Carefully roll the cake up again without the paper, then wrap in parchment and plastic wrap to form a log.
- Chill: Refrigerate the wrapped Swiss roll for at least 1-2 hours to set.
- Serve: Remove the plastic and parchment wrapping, decorate the roll with fresh strawberries and dust with icing sugar before serving.
Notes
- Using room temperature eggs helps the batter incorporate more air, resulting in a lighter sponge.
- Be gentle when folding the batter to maintain the volume of whipped egg whites for a fluffy texture.
- Dusting with icing sugar during rolling prevents sticking and helps create a smooth surface.
- Ensure gelatin is cooled before mixing into cream to avoid melting it and deflating the whipped cream.
- Using plastic wrap helps the roll keep its shape during chilling and prevents drying out.
- This roll is best served within 24 hours for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
