🍓 Strawberry Cream Swiss Roll Cake

---

🧁 Ingredients

1️⃣ Sponge Cake

• 4 large eggs (room temperature)

• 100 g (½ cup) granulated sugar

• 1 tsp vanilla extract

• 90 g (¾ cup) cake flour (sifted)

• 1 tsp baking powder

• 30 ml (2 tbsp) milk

• 30 ml (2 tbsp) vegetable oil

• Pinch of salt

---

2️⃣ Strawberry Cream Filling

• 200 ml (¾ cup + 1 tbsp) heavy whipping cream (cold)

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

• 150 g fresh strawberries (chopped)

• 3–4 tbsp strawberry jam

---

3️⃣ Topping & Decoration

• 150 ml heavy whipping cream

• 1–2 tbsp powdered sugar

• Fresh whole strawberries

• Extra strawberry jam (optional)

---

👩‍🍳 Instructions

Step 1: Prepare the Sponge Cake

1. Preheat oven to 170°C (340°F).

2. Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.

3. Beat eggs and sugar together for 5–7 minutes until pale, thick, and tripled in volume.

4. Add vanilla extract and mix gently.

5. Sift flour, baking powder, and salt together. Fold into egg mixture carefully.

6. Warm milk and oil slightly, then fold gently into batter.

7. Pour batter into prepared pan and spread evenly.

8. Bake for 12–15 minutes until lightly golden and springy.

---

Step 2: Roll the Cake

1. Remove from oven and immediately flip onto a clean kitchen towel dusted with powdered sugar.

2. Peel off parchment paper.

3. Roll the cake (with towel) from the short side while still warm.

4. Let cool completely.

---

Step 3: Make the Filling

1. Whip heavy cream, powdered sugar, and vanilla until soft peaks form.

2. Unroll cooled cake gently.

3. Spread a thin layer of strawberry jam.

4. Spread whipped cream evenly.

5. Add chopped strawberries across the surface.

---

Step 4: Assemble

1. Carefully roll the cake back up tightly (without towel).

2. Refrigerate for at least 1 hour to set.

---

Step 5: Decorate

1. Whip additional cream with powdered sugar.

2. Spread or pipe over the roll.

3. Top with fresh strawberries and drizzle with strawberry jam.

---

❄ Storage

• Keep refrigerated up to 3 days.

• Best served chilled.