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Spring Swiss Roll

A delightful and light dessert featuring a rolled cake filled with whipped cream and fresh fruits, perfect for any family gathering.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 large large eggs Use room-temperature eggs for better volume.
  • 100 g granulated sugar
  • 100 g all-purpose flour Can substitute with gluten-free flour.
  • 1 tsp vanilla extract
  • 50 g butter, melted
For the filling
  • 200 g whipped cream Whip until soft peaks form.
  • 200 g fresh fruits (e.g., strawberries, kiwi, or apricots) Use any combination of fresh fruits.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking tray or line it with parchment paper.
  2. In a mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy, about 5 minutes.
  3. Gently sift flour into the egg mixture, folding it in carefully. Add the vanilla extract and melted butter, folding until just combined.
Baking
  1. Pour the batter into the prepared baking tray and spread it evenly. Bake for about 10-12 minutes until lightly golden and springy.
  2. Remove the cake promptly and place it on a clean kitchen towel sprinkled with powdered sugar. Carefully roll it up, towel and all, and let it cool completely.
Filling and Assembly
  1. While the cake cools, whip your cream until soft peaks form and slice your fresh fruits.
  2. Once the cake has cooled, unroll it and spread the whipped cream evenly over the surface. Sprinkle with fresh fruit and gently roll it back up.
  3. Refrigerate the rolled cake for at least an hour before slicing to set the shape.
Serving
  1. Serve chilled and enjoy!

Notes

To keep fresh, store in an airtight container in the fridge for up to three days. For freezing, slice into portions and wrap each piece tightly before placing in a freezer bag.