Description
Indulge in the light and airy delight of this Strawberry Swiss Roll Cake. A tender sponge cake filled with whipped cream and fresh strawberries, this dessert is a perfect balance of sweetness and freshness.
Ingredients
Scale
For the Cake:
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper and set aside.
- Beat Eggs and Sugar: In a large bowl, beat the eggs with granulated sugar and vanilla extract until thick and pale.
- Prepare Batter: In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold into the egg mixture.
- Bake: Pour batter into the pan and bake for 10–12 minutes. Invert the cake onto a towel dusted with powdered sugar and roll up. Let cool.
- Make Filling: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fill Cake: Unroll the cake, spread whipped cream, add diced strawberries, and roll back up.
- Chill and Serve: Dust with powdered sugar, chill for 30 minutes, and slice.
Notes
- For a neater look, trim the edges of the cake before filling.
- You can also add a thin layer of strawberry jam under the whipped cream for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg
