Go Back
strawberries and cream Swiss roll

Strawberries and cream Swiss roll

This strawberries and cream Swiss roll has a light and fluffy sponge , filled with whipped cream and fresh strawberries, and finished with a dusting of icing sugar!
Print Recipe Pin Recipe

Ingredients
  

For the cake :

  • 3 eggs
  • 70 grams or about 5 tablespoon s granulated or castor sugar
  • 1 teaspoon vanilla extract
  • 65 grams or 1/2 cup all purpose flour or maida
  • 1 tablespoon corn flour

For the filling :

  • 240 ml or 1 cup whipping or heavy cream cold
  • 2 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 200 grams or about 1 cup strawberries

Instructions
 

To make the cake :

  • Preheat your oven to 180 C / 350 F .
  • Line a 13 x 9 inch rectangular pan with parchment paper
  • Separate your eggs into yolks and whites
  • In the bowl containing the egg whites , add the sugar and beat using an electric beater or whisk until glossy peaks appear. If you upturn the bowl, the whipped whites shouldn't move.
  • Now add the yolks into the whipped whites bit by bit while beating .
  • Beat in the vanilla.
  • Sift the flour and cornflour over the mixture and using a spatula , gently fold into the batter until no flour is seen anymore.
  • Immediately pour batter into prepared pan and using a spatula , smooth the surface and push batter into corners. Tap pan against your counter gently
  • Bake at 180 C / 350 F for about 13 -15 mins . The top will be set and edges will have started to come away from pan.

To prepare the filling (while cake bakes or beforehand):

  • Whip the cream along with sugar until firm peaks appear.
  • Beat in the vanilla. Keep refrigerated until using.
  • Hull and chop the strawberries.

To assemble :

  • Make sure that your whipped cream and chopped strawberries are ready before the cake is out of oven.
  • Also , place a large piece of parchment or a clean kitchen cloth/ towel over your counter or table before the cake is out .
  • When you get the cake out , quickly run a knife along all the edges of the pan and immediately place the pan upside down over the parchment.
  • Remove the pan , and gently peel off the parchment from bake of cake.
  • Next , turn the cake over so that the cake is now right side up
  • Wait a couple of minutes until cake isn't too hot and then spread your cream over the cake.
  • Spread the strawberries over the cream ( Avoid a small edge all around the cake)
  • Its time to roll ! Roll the cake gently but firmly along its longer side from one end to other . You can use the parchment to lift it as you roll if needed.
  • Once cake is rolled , remove any filling which has bee pushed out.
  • Place cake roll on parchment (or towel) with the seam downwards)
  • Wrap or roll the parchment or towel over your cake roll and chill for at least 20 minutes.
  • Sprinkle top with icing sugar or cover with more whipped cream. Slice and serve !

Notes

This can be stored in the fridge (airtight) for upto 3 days .
It is best served at room temperature.
You can use a 8 x 8 inch pan and halve the recipe.
Eggs are best separated cold but let the whites and yolks come to room temperature before whipping.
For best results of whipping cream , keep the bowl with cream and the beaters / whisk in freezer for 10 minutes or so before whipping.
My measuring cup is 240 ml.