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Strawberry Swiss Roll Cake

A light and luscious dessert featuring fluffy sponge cake rolled with fresh strawberries and whipped cream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 large large eggs Make sure they are at room temperature.
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For the Filling
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar For the cream.
  • 1 cup strawberries, sliced Fresh strawberries work best.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a 15x10 inch jelly roll pan with parchment paper.
  2. In a mixing bowl, whisk together the eggs and granulated sugar until fluffy and pale (about 5 minutes). Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually fold this mixture into the egg mixture until just combined.
  4. Pour the batter evenly into the prepared jelly roll pan. Bake for 10-12 minutes or until the cake is lightly golden and springs back when touched.
Assembly
  1. As soon as it’s out of the oven, flip the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at one short end, roll up the cake using the towel to help.
  2. In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
  3. Once the cake is completely cooled, gently unroll it and spread the whipped cream over the surface, leaving a little edge on all sides. Arrange the sliced strawberries on top of the cream.
  4. Roll the cake back up without the towel this time. Wrap it in plastic wrap and refrigerate for at least an hour to set.
Serving
  1. Once set, slice into rounds, serve, and enjoy your delightful Strawberry Swiss Roll Cake!

Notes

Top tips: Use room temperature eggs for fluffiness, fold dry ingredients gently, and cool the cake completely before adding the filling. This cake can stay in the refrigerator for up to 3 days.