strawberryeggsmilk
Strawberry Swiss Roll Cake
A soft pink chiffon sponge rolled around lightly sweetened whipped cream and fresh strawberries.
From YouTube · Feb 12, 2024
A soft pink chiffon sponge rolled around lightly sweetened whipped cream and fresh strawberries.
20 min
Prep time
13 min
Cook time
1 hr, plus cooling
Total time
1 Swiss roll, 8 to 10 slices
Yield
Ingredients
12 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.
Recipe notes
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
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