Strawberry Swiss Roll Cake

Ingredients

Sponge Cake

• 4 large eggs (room temperature)

• ¾ cup (150 g) granulated sugar

• 1 tsp vanilla extract

• ¾ cup (95 g) all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• 2 tbsp milk

• Powdered sugar (for dusting)

Strawberry Cream Filling

• 1 cup (240 ml) heavy whipping cream

• ¼ cup (30 g) powdered sugar

• 1 tsp vanilla extract

• ½ cup fresh strawberries, finely chopped

Garnish

• Fresh strawberries

• Whipped cream

• Powdered sugar for dusting

• Mint leaves (optional)

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Instructions

1. Prepare the Pan

• Preheat oven to 350°F (175°C).

• Line a 10×15 inch jelly roll pan with parchment paper.

• Lightly grease the parchment.

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2. Make the Sponge Cake

1. In a bowl, beat eggs and sugar with an electric mixer for 4–5 minutes until pale and fluffy.

2. Add vanilla extract and mix.

3. In another bowl whisk:

   • flour

   • baking powder

   • salt

4. Gently fold dry ingredients into the egg mixture.

5. Add milk and fold until smooth.

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3. Bake

• Spread batter evenly in the prepared pan.

• Bake 10–12 minutes until the cake springs back when touched.

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4. Roll the Cake

1. Place a clean kitchen towel on the counter and dust with powdered sugar.

2. Turn the warm cake onto the towel.

3. Remove parchment paper.

4. Roll the cake with the towel from the short side.

Let cool completely (this prevents cracking).

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5. Make Strawberry Cream

In a chilled bowl beat:

• heavy cream

• powdered sugar

• vanilla

Whip until soft peaks form, then fold in chopped strawberries.

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6. Assemble the Roll

1. Carefully unroll the cooled cake.

2. Spread strawberry cream filling evenly.

3. Roll the cake back up tightly (without the towel).

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7. Chill

Refrigerate for 1–2 hours so the filling sets.

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8. Decorate

• Dust with powdered sugar

• Pipe whipped cream on top

• Add fresh strawberries and mint

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✅ Result:
A soft light sponge cake rolled with fresh strawberry cream, sweet, fluffy, and perfect for dessert or tea.