Name: Strawberry Swiss Roll Cake
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 1 Swiss roll, 8 to 10 slices
Ingredients: 6 large eggs; ½ teaspoon cream of tartar; 150 g granulated sugar, divided into 100g + 50g; 50 g milk, dairy or non-dairy; 50 g light-tasting oil; 1 teaspoon vanilla extract; 2 drops red or pink gel food colouring; 120 g cake flour; ½ teaspoon baking powder; 350 g whipping cream; 35 g powdered sugar; 500 g fresh strawberries, finely diced, plus more for topping

Method

13 steps

Preheat the oven to 350°F (175°C).
Separate the eggs and beat the egg whites with cream of tartar until stiff peaks form.
Gradually add 100g of sugar to the egg yolks and mix well.
Combine milk, oil, vanilla extract, and food coloring with the egg yolk mixture.
Sift the cake flour and baking powder together and fold into the wet mixture.
Gently fold the egg whites into the batter until just combined.
Pour the batter into a 12x17 inch baking tray and smooth the top.
Bake for 12-13 minutes or until the cake is lightly golden and a toothpick inserted comes out clean.
Allow the cake to cool slightly, then carefully roll it up with a clean towel or parchment paper.
Whip the cream with powdered sugar and vanilla until soft peaks form.
Unroll the cake gently, spread the whipped cream evenly over the surface, and sprinkle with diced strawberries.
Re-roll the cake carefully, then top with additional strawberries if desired.
Slice and serve.

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