Strawberry Swiss Roll Cake Recipe
ingredients
For The Vanilla Sponge
- 130 grams cake flour, 1 cup
- 150 grams granulated white sugar, 3/4 cup
- 1 tsp baking powder
- 125 ml vegetable oil, 1/2 cup
- 63 ml whole milk, 1/4 cup
- 4 large egg yolks
- 1 tbsp pure vanilla extract
- 1/2 tsp pink gel colouring, optional
- 6 large egg whites
- 50 grams granulated white sugar, 1/4 cup
- 1/4 tsp cream of tartar
For The Whipped Cream
- 500 ml heavy whipping cream
- 65 grams icing sugar, 1/2 cup, or to taste
- 1 tsp pure vanilla extract
- 1/8 tsp pink gel colouring, optional
For The Filling
- 6 large strawberries, chopped into little bits
- 325 grams strawberry or raspberry jam, 1 cup
instructions
Make The Vanilla Sponge
- Preheat the oven to 170/325 degrees. Lightly oil a 12-by-18-inch rimmed baking sheet and line with parchment paper.
- In a large bowl, whisk together the cake flour, 150 grams (3/4 cup) granulated white sugar, baking power and salt.
- In a medium bowl, whisk to combine the vegetable oil, milk, egg yolks and vanilla extract (and pink gel colour, if using).
- In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, whip the egg whites on medium speed until frothy. Add the cream of tartar and continue whipping until soft peaks form. Continue whipping, adding the 50 grams (1/4 cup) of granulated sugar, 1 teaspoon at a time. Beat on high speed until glossy and holding firm peaks.
- Add the egg yolk mixture to the flour mixture, folding them together until smooth an incorporated, forming the beginning of the cake batter.
- Carefully fold the egg white mixture into the cake batter in three gentle additions, being careful not to deflate the egg white mixture.
- Pour the batter into the prepared rimmed baking sheet, using an offset spatula to spread to the edges.
- Bake the cake for 13 to 16 minutes, until lightly golden brown and springs back to the touch. Do not overbake.
- Remove cake from the oven and let cool down to the touch.
- Place a large piece of fresh parchment paper on top of the cake. Deftly flip the cake over and invert the cake onto the fresh parchment.
- Working with the long edge of the cake, roll the cake, including the parchment paper, into a tight spiral. Let cool in this shape for about thirty minutes.
Make The Whipped Cream
- In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, beat the heavy cream, sugar and vanilla (and gel colour, if using) on high speed until thickened and forming medium stiff peaks.
Fill and Frost The Cake
- Carefully unroll the cake.
- Spread the jam on the entire surface of the cake, allowing jam to absorb into the cake.
- Frost the entire surface with the whipped cream.
- Evenly distribute the strawberry bits to the top of the cake.
- Working with the long edge of the cake once again, roll the cake carefully together, filling and all! Refrigerate until firmed up and easier to slice, about one hour.
- Remove cake from fridge. Using a serrated knife, slice 1/3 of the cake off on an angle. Arrange the two pieces on a tray or large cake board, with the angled cut pushed up against the main roll. Frost the entire cake with pink whipped cream.
- Decorate further with remaining strawberry bits, white whipped cream piped into a line of shells, drop stars, or any way you like. Add raspberries if desired. Keep refrigerated until serving.
notes
Cover and refrigerate over night. Leftovers can be covered and consumed within three days.
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