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Strawberry Swiss Roll Recipe

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4 from 5 reviews

This delightful Strawberry Swiss Roll features a light and fluffy sponge cake filled with a creamy strawberry-flavored cream cheese frosting. The sponge is gently rolled with a sweet and tangy strawberry cream filling, then chilled to perfection, making it an elegant and refreshing dessert ideal for any occasion.

Ingredients

For The Sponge Cake

  • 3 egg yolks (room temperature)
  • 2 tbsp (30 g) white granulated sugar (plus more for sprinkling)
  • 2 tbsp (30 ml) vegetable oil
  • 2 tbsp (30 ml) whole milk (room temperature)
  • 1/2 tsp vanilla extract
  • 1 cup minus 1 tbsp (2.1 oz) (60 g) all-purpose flour (sifted)
  • 1 tbsp (7 g) cornstarch
  • 3 egg whites (room temperature)
  • 1/4 tsp vinegar
  • 2 tbsp (30 g) white granulated sugar

For The Strawberry Cream Cheese Frosting

  • one 8-oz package (225 g) cream cheese
  • 1/4 cup (80 g) high-quality strawberry jam
  • 1/2 cup (60 g) powdered sugar (or more for a sweeter filling, if desired)
  • 1/2 tsp vanilla extract
  • 1-2 drops red food coloring (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a 9 x 13 inch (22 x 33 cm) baking sheet with parchment paper; set aside.
  2. Make the batter: In a large bowl, beat the egg yolks and 2 tbsp sugar until combined (about 60 seconds). Add vegetable oil, milk, and vanilla extract, beating again for about 30 seconds. Sift in the flour and cornstarch and beat until smooth, scraping the bowl as needed.
  3. Whip the egg whites: In a separate large bowl, whip the egg whites until frothy. Add vinegar and 2 tbsp sugar, whipping until fluffy with soft peaks form.
  4. Combine the batter: Gently fold the whipped egg whites into the yolk mixture using a silicone spatula in 2-3 additions, careful not to deflate the batter.
  5. Bake the sponge cake: Pour the batter into the prepared baking sheet and smooth the top with a spatula. Bake for 14-15 minutes, or until golden and springy to the touch. Meanwhile, sprinkle a clean kitchen towel evenly with about 2 tbsp sugar.
  6. Roll the sponge cake: Upon removing from the oven, drop the pan from about 1 inch height to prevent shrinking. Invert the cake immediately onto the sugared towel, peel off parchment paper, and roll the cake up with the towel. Allow to cool to room temperature.
  7. Prepare the strawberry filling: Beat together cream cheese, strawberry jam, powdered sugar, vanilla extract, and optional red food coloring until creamy and smooth.
  8. Fill the cake roll: Carefully unroll the cooled cake, spread the strawberry cream filling evenly over it, then roll it back up tightly.
  9. Chill the roll: Refrigerate the filled cake roll for at least 3 hours, preferably overnight, to set and enhance flavors.
  10. Decorate and serve: Just before serving, dust the roll with powdered sugar and garnish with freshly cut strawberries to prevent staining or melting. Slice and enjoy your strawberry swiss roll!

Notes

  • Use room temperature eggs for better volume and incorporation into the batter.
  • Be gentle when folding the whipped egg whites to keep the batter light and airy.
  • Sugar sprinkled on the towel helps prevent the cake from sticking during the rolling process.
  • Chilling overnight improves the texture and makes slicing easier.
  • Decorate with strawberries right before serving to avoid juice leakage and sugar melting.
  • If you prefer a sweeter filling, adjust powdered sugar amount accordingly.
  • Red food coloring is optional and only for enhancing the visual appeal of the filling.

Find it online: https://recipefeastful.com/strawberry-swiss-roll-recipe/