Strawberry Swiss Roll Cake 🍓
Recipe summary
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.
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
- 1
Preheat the oven to 350°F (175°C).
- 2
Separate the eggs and beat the egg whites with cream of tartar until stiff peaks form.
- 3
Gradually add 100g of sugar to the egg yolks and mix well.
- 4
Combine milk, oil, vanilla extract, and food coloring with the egg yolk mixture.
- 5
Sift the cake flour and baking powder together and fold into the wet mixture.
- 6
Gently fold the egg whites into the batter until just combined.
- 7
Pour the batter into a 12x17 inch baking tray and smooth the top.
- 8
Bake for 12-13 minutes or until the cake is lightly golden and a toothpick inserted comes out clean.
- 9
Allow the cake to cool slightly, then carefully roll it up with a clean towel or parchment paper.
- 10
Whip the cream with powdered sugar and vanilla until soft peaks form.
- 11
Unroll the cake gently, spread the whipped cream evenly over the surface, and sprinkle with diced strawberries.
- 12
Re-roll the cake carefully, then top with additional strawberries if desired.
- 13
Slice and serve.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
Original video
Source video from teak & thyme. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=qG1WFpqyJRI
Tips and storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
