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