Fresh Fruit Swiss Roll Cake

Ingredients

Sponge Cake

• 4 eggs

• 100 g granulated sugar

• 100 g cake flour

• 30 ml milk

• 30 ml vegetable oil

• 1 tsp vanilla extract

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Cream Filling

• 300 ml heavy whipping cream

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

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Fruits

• Strawberries, sliced

• Kiwi, sliced

• Orange or mango slices

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Decoration

• Whipped cream

• Fresh fruits

• Strawberry syrup or berry sauce

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Instructions

1. Make the Sponge Cake

1. Preheat oven to 170°C (340°F).

2. Beat eggs and sugar until thick and pale.

3. Sift in cake flour and fold gently.

4. Add milk, oil, and vanilla.

5. Mix until smooth.

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2. Bake

1. Pour batter into a lined rectangular baking pan.

2. Bake 12–15 minutes until lightly golden.

3. Remove and cool on parchment paper.

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3. Prepare the Cream

Whip heavy cream + powdered sugar + vanilla until soft peaks form.

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4. Assemble the Roll

1. Spread whipped cream evenly on the sponge cake.

2. Place fruit slices across the cake.

3. Carefully roll the cake tightly using the parchment paper.

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5. Chill

Refrigerate the cake for 1–2 hours to set.

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6. Decorate

Top with:

• whipped cream swirls

• sliced fruits

• drizzle of strawberry syrup.

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✅ Result:
A soft, fluffy roll cake filled with fresh fruit and light cream, perfect for desserts, birthdays, or café-style treats.