This Strawberry Cream Swiss Roll is a delightful and impressive dessert, perfect for showcasing your baking skills. You’ll love creating this fluffy cake recipe, a true crowd-pleaser that looks as good as it tastes.
Key Ingredients & Substitutions:
- Eggs: Essential for the cake’s fluffiness; no direct substitute.
- All-purpose flour: Cake flour can be used for an even softer texture.
- Granulated sugar: Powdered sugar can be used in the cream filling for extra smoothness.
- Strawberries: Fresh is best; frozen and thawed strawberries can work but might release more moisture.
- Heavy cream: Crucial for the rich, stable filling; full-fat coconut cream can be a dairy-free alternative (chill well before whipping).
Ingredients:
For the Cake:
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
For the Strawberry Cream Filling:
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely diced
For Garnish (Optional):
- Powdered sugar
- Fresh whole strawberries
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 45 minutes
- Cook Time: 10-12 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 250-300 (estimate)
- Tools needed: 10×15 inch jelly roll pan, parchment paper, electric mixer, clean kitchen towel.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, extending it slightly over the sides. Lightly grease the parchment paper for easy release.
2. Whip the Egg Yolks
In a medium bowl, beat egg yolks with 1/4 cup of the granulated sugar and vanilla extract until light and thick. The mixture should be pale yellow and form ribbons when lifted.
3. Sift Dry Ingredients
In a separate small bowl, whisk together the flour, baking powder, and salt. Sift this mixture over the egg yolk mixture. Gently fold until just combined, being careful not to overmix.
4. Beat Egg Whites
In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, continuing to beat until stiff, glossy peaks appear. Your meringue is ready when it holds its shape.
5. Fold Batter Together
Gently fold about one-third of the egg white mixture into the egg yolk batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, until no streaks remain. Be gentle to keep the batter airy, which is key for a fluffy cake recipe.
6. Bake the Cake
Pour the batter evenly into your prepared jelly roll pan. Spread it to the edges with an offset spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched and the edges are golden brown.
7. Roll the Cake
While the cake is still warm, carefully invert it onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper. Starting from one short end, carefully roll the cake and the towel together tightly. Let it cool completely in this rolled position, seam-side down, on a wire rack. This prevents cracking and helps create a perfect fluffy cake recipe roll.
8. Prepare the Strawberry Cream Filling
Once the cake is cooling, beat the very cold heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Gently fold in the finely diced fresh strawberries.
9. Fill and Re-Roll
Once the cake is completely cool, carefully unroll it. Spread the strawberry cream filling evenly over the entire surface, leaving a small border at one end. Carefully re-roll the cake, this time without the towel.
10. Chill and Serve
Wrap the filled Swiss roll tightly in plastic wrap and refrigerate for at least 1 hour. This helps the filling set and makes slicing easier. Before serving, dust with additional powdered sugar and garnish with whole strawberries if desired. Enjoy your beautiful fluffy cake recipe!
Variation Ideas:
- Lemon Zest: Add a teaspoon of lemon zest to the cake batter for a brighter flavor.
- Chocolate Drizzle: Melted chocolate can be drizzled over the finished roll for an extra treat.
- Mixed Berry Cream: Substitute or combine strawberries with raspberries or blueberries in the cream filling.
- Cocoa Cake: Replace 2 tablespoons of flour with cocoa powder for a chocolatey sponge.
Storage Instructions:
Store your Strawberry Cream Swiss Roll tightly wrapped in plastic wrap in the refrigerator for up to 3 days. It’s best enjoyed chilled. You can also freeze slices for up to 1 month; thaw in the refrigerator before serving.
Frequently Asked Questions (FAQ):
- Why did my cake crack when I rolled it?
You likely rolled it too late. The cake must be rolled while still warm and flexible to prevent cracking.
- Can I make the cake ahead of time?
Yes, you can bake the cake and roll it in the towel, then let it cool completely. Store the rolled cake (still in the towel) at room temperature for up to 1 day before filling.
- My cream filling isn’t getting stiff.
Ensure your heavy cream is very cold, and your mixing bowl and whisk attachment are also chilled. Over-whipping can cause it to become grainy.
- Can I use frozen strawberries?
Yes, but thaw them completely and drain any excess liquid to prevent the filling from becoming watery.
- What if I don’t have a jelly roll pan?
You can use any baking sheet with raised edges that is approximately 10×15 inches. Adjust baking time if your pan is significantly different in size.
- Is this a difficult recipe for beginners?
While it involves a few steps, this recipe is very beginner-friendly if you follow the instructions carefully. Rolling the cake can seem intimidating, but practice makes perfect!