Description
Indulge in the light and fluffy delight of this Strawberry Swiss Roll. A perfect balance of airy sponge cake, luscious whipped cream, and sweet strawberries rolled into a delectable treat.
Ingredients
Scale
Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
Filling:
- ½ cup powdered sugar (for dusting towel)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for filling)
- ½ teaspoon vanilla extract (for filling)
- 1 cup fresh strawberries, finely chopped
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. In a large mixing bowl, beat eggs, sugar, and vanilla until thick. Mix flour, baking powder, and salt. Fold dry ingredients into the egg mixture, then add milk. Bake for 10–12 minutes.
- Roll the Cake: Dust a towel with powdered sugar. Roll the warm cake in the towel and let it cool.
- Prepare the Filling: Whip cream with powdered sugar and vanilla. Unroll the cake, spread cream, add strawberries, and reroll.
- Chill and Serve: Chill for 30 minutes before slicing.
Notes
- You can substitute whipped cream with cream cheese frosting for a richer flavor.
- Use firm, ripe strawberries and ensure they are dry before chopping.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
