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Strawberry Swiss Roll


  • Author: Jam Scott
  • Total Time: 32 minutes
  • Yield: 8-10 slices

Description

A light, airy sponge rolled around sweet whipped cream and fresh strawberries makes this Strawberry Swiss Roll the perfect summer dessert. Easy to slice and elegant to serve, it’s a crowd-pleaser that’s as fun to make as it is to eat.


Ingredients

4 large eggs

3/4 cup granulated sugar

3/4 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

1 cup heavy whipping cream

1/4 cup powdered sugar (for whipped cream)

1 1/2 cups fresh strawberries, sliced

Extra powdered sugar (for dusting)


Instructions

  1. Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
  2. Beat eggs and sugar in a bowl for 5-7 minutes until thick and pale.
  3. Sift and fold in flour, baking powder, and salt gently. Stir in vanilla extract.
  4. Pour batter into the prepared pan and bake for 10-12 minutes until lightly golden.
  5. Invert onto a towel dusted with powdered sugar, peel parchment, and roll the cake with the towel. Let it cool completely.
  6. Whip cream and powdered sugar until soft peaks form.
  7. Unroll cake, spread whipped cream, layer sliced strawberries, and re-roll.
  8. Chill for 30 minutes, dust with powdered sugar, and serve.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Desserts