Printable Recipe
Strawberry Swiss Roll Cake 🍓
A soft and fluffy chiffon cake wrapped around airy whipped cream and fresh strawberries, creating a pretty pink cake that tastes like you're eating a cloud.
Prep time
20 minutes
Cook time
13 minutes
Servings
8-10
Ingredients
12
Steps
13
Filed under: dessert, cake, sandwich, baking, under 1 hour, berry.
Source channel: teak & thyme
Key ingredients
large eggs, ½ teaspoon cream of tartar, granulated sugar, divided into 100g + 50g, milk, dairy or non-dairy, light-tasting oil.
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
- 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.