The Strawberry Cream Swiss Roll is a delightful dessert that combines light, fluffy sponge cake with a creamy, sweet strawberry filling. This dessert not only looks stunning but also bursts with fresh flavors, making it perfect for any occasion—whether it’s a special celebration or just a cozy afternoon treat.
Ingredients
For the Sponge Cake:
4 large eggs (room temperature)
100 g (½ cup) granulated sugar
100 g (¾ cup) cake flour (or all-purpose flour, sifted)
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon milk (optional, for extra moisture)
For the Strawberry Cream Filling:
200 ml (1 cup) heavy whipping cream
200 g (7 oz) cream cheese (softened)
100 g (½ cup) powdered sugar
1 teaspoon vanilla extract
250 g (9 oz) fresh strawberries (diced)
For Decoration:
100 g (1 cup) desiccated coconut or crumbled biscuits
Fresh strawberries (halved)
White chocolate drizzle (optional)
Directions
Preheat and Prepare:
Preheat your oven to 175°C (350°F). Line a baking tray (approximately 30×40 cm) with parchment paper, ensuring there’s some extra paper hanging over the edges for easy removal later.
Make the Sponge Cake:
In a large bowl, beat the eggs and sugar together until pale, fluffy, and tripled in volume (about 5-7 minutes).
Add the vanilla extract and a pinch of salt, then fold in the sifted flour gradually, making sure not to deflate the batter.
Optionally, add a tablespoon of milk to keep the cake extra moist.
Spread the batter evenly onto the prepared baking tray and bake for 10-12 minutes or until the cake springs back when lightly touched.
Once baked, immediately roll the cake up (with the parchment paper still on) and let it cool completely.
Prepare the Strawberry Cream Filling:
In a separate bowl, whisk the heavy cream until it forms soft peaks.
In another mixing bowl, blend the cream cheese, powdered sugar, and vanilla extract until you achieve a smooth consistency.
Carefully fold the whipped cream into the cream cheese mixture, ensuring it’s well incorporated without deflating the cream.
Assemble the Cake:
Once the sponge cake has cooled, gently unroll it and peel off the parchment paper Spread the strawberry cream filling evenly across the cake.
Carefully re-roll the cake without the parchment paper, ensuring the filling stays inside.
Decorate:
Roll the cake in desiccated coconut or crumbled biscuits to coat the exterior.
Drizzle white chocolate over the top and garnish with halved strawberries for a beautiful finish.
Serving and Storage Tips:
Serving: Slice the cake into neat rounds and serve chilled. This dessert pairs beautifully with a cup of tea or coffee, making it an elegant addition to any gathering.
Storage: Keep the Strawberry Cream Swiss Roll in the fridge, covered with plastic wrap, for up to 3 days. For best texture, serve within the first 24-48 hours.
Tips for Success:
Don’t Overmix: Be gentle when folding the flour into the egg mixture to maintain the sponge’s light and airy texture.
Move quickly: roll the cake while it’s still warm to avoid any cracking.A warm sponge is more pliable and easier to shape.
Keep it Moist: If the cake seems dry after baking, brush it lightly with simple syrup before adding the filling.
Health Benefits:
While this dessert is indulgent, it has some benefits:
Strawberries are rich in vitamin C and antioxidants, promoting skin health and boosting immunity.
Whipping cream and cream cheese provide a good amount of calcium for strong bones.
The light sponge cake, if made with minimal sugar, can be a low-calorie, guilt-free treat when enjoyed in moderation.
Nutritional Information (per slice):
Calories: 280
Fat: 15g
Carbohydrates: 30g
Protein: 4g
Fiber: 2g
Sugar: 18g
(Note: Nutritional values can vary depending on ingredient brands and specific quantities used.)