Strawberry Swiss Roll
Sweet, delicate, and pink! This Strawberry Swiss Rollfeatures an incredibly light and fluffy vanilla sponge cake and a deliciously sweet strawberry cream cheese filling!
Ingredients
For The Sponge Cake
- 3 egg yolks (room temperature)
- 2 tbsp (30 g) white granulated sugar (plus more for sprinkling)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) whole milk (room temperature)
- 1/2 teaspoon vanilla extract
- 1 cup minus 1 tablespoon (2.1 oz) (60 g) all-purpose flour (sifted)
- 1 tbsp (7 g) cornstarch
- 3 egg whites (room temperature)
- 1/4 teaspoon vinegar
- 2 tbsp (30 g) white granulated sugar
For The Strawberry Cream Cheese Frosting
- one 8-oz package (225 g) cream cheese
- 1/4 cup (80 g) high-quality strawberry jam (or homemade, in any case make sure to use high quality jam for best flavor)
- 1/2 cup (60 g) powdered sugar (or more for a sweeter filling, if desired)
- 1/2 teaspoon vanilla extract
- 1-2 drops red food coloring (optional)
Instructions
- Preheat the oven to 375 F (190 C). Line a 9 x 13 inch (22 x 33 cm) baking sheet with parchment paper and set aside.
- Make the batter. In a large bowl, beat together the yolks and sugar until combined (about 60 seconds). Add in the oil, milk, and vanilla extract and beat until combined again (about 30 seconds). Sift in the flour and cornstarch and beat until combined and smooth (about 15 seconds), scraping the sides of the bowl from time to time. Set aside.
- Whip the egg whites. In a separate large bowl, whip the egg whites until frothy, then add in the vinegar and sugar and whip until fluffy with soft peaks.
- Combine the batter. Using a silicone spatula, gently fold the whipped egg whites into the egg yolk mixture in multiple additions (preferably 2-3). Fold until fully combined. Work very gently to prevent the batter from deflating.
- Bake. Gently pour the batter into your prepared baking sheet and use a silicone spatula to smooth out the top. Bake for 14-15 minutes or until golden on top. You can test for doneness by gently poking the cake with your index finger: it should spring back. While the cake is baking, lay a clean kitchen towel on a work surface and sprinkle it with about 2 tablespoon of granulated sugar making sure the sugar is evenly sprinkled across the towel.
- Roll up the sponge cake. As soon as the cake comes out of the oven, drop the baking pan from a height of 1 inch (2.5 cm) to keep it from shrinking, then lift it out of the baking sheet and immediately invert it onto the prepared kitchen towel. Gently peel off the parchment paper and immediately roll up the cake with the kitchen towel. Allow to cool down to room temperature before moving onto the next step.
- Make the strawberry filling. Combine the cream cheese, strawberry jam, powdered sugar, vanilla, extract, and red food coloring (optional) into a large bowl, then beat until creamy and smooth. Gently unroll the rolled up sponge cake and use a spatula to spread the strawberry filling onto the cake then roll it back up as tight as possible.
- Fill the cake roll. Gently unroll the rolled up sponge cake and use a spatula to spread the strawberry filling onto the cake then roll it back up as tight as possible.
- Chill in the refrigerator for a minimum of 3 hours or overnight. I recommend overnight because the more time it has to set, the better it will slice and taste.
- Decorate. When ready to serve, dust with powdered sugar and top with freshly cut strawberries. This decoration is very time sensitive so only do this when you’re about to serve the cake roll or the strawberries will begin to stain the cake roll and melt the sugar. Slice and serve!
Notes
Make-Ahead Instructions: you can make this cake roll one day ahead of time and let it chill in the refrigerator overnight. Dust with powdered sugar and decorate with strawberries right before serving!
Storing Instructions: store your cake roll covered in the refrigerator for up to 3-4 days. You may want to remove the strawberries to keep them from releasing their juice and staining/wetting your swiss roll.
Nutrition
Calories: 450kcalCarbohydrates: 73gProtein: 11gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 102mgSodium: 117mgPotassium: 146mgFiber: 2gSugar: 13gVitamin A: 484IUVitamin C: 1mgCalcium: 53mgIron: 3mg
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