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Strawberry Swiss Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 43 reviews
  • Author: Ivy
  • Prep Time: 45 minutes
  • Cook Time: 13 minutes
  • Total Time: 7 hours 22 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

Description

This Strawberry Swiss Roll is a delicate and airy chiffon cake rolled with a luscious layer of whipped cream and fresh diced strawberries. Perfectly sweetened and lightly colored with pink gel food coloring, this dessert is visually stunning and delightful in taste. The cake is baked in a thin sheet, rolled with cream and fruit, and chilled to set, creating a beautiful swirl when sliced. Ideal for special occasions or a charming afternoon treat.

Ingredients

Chiffon Cake

  • 6 large eggs
  • 1/2 teaspoon cream of tartar
  • 150 g granulated sugar (divided into 100 g and 50 g)
  • 50 g milk (dairy or non-dairy)
  • 50 g light-tasting oil (such as vegetable or canola oil)
  • 1 teaspoon vanilla extract
  • 2 drops red or pink gel food colouring
  • 120 g cake flour
  • 1/2 teaspoon baking powder

Whipped Cream and Filling

  • 350 g whipping cream
  • 35 g powdered sugar
  • 1 teaspoon vanilla extract
  • 500 g fresh strawberries (finely diced, plus more for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12x17-inch baking tray with parchment paper on the bottom only and set aside for later use.
  2. Separate Eggs: Separate the 6 large eggs into two large bowls; place the egg whites in one bowl and the yolks in another.
  3. Beat Egg Whites with Cream of Tartar: Add 1/2 teaspoon cream of tartar to the egg whites. Using an electric hand mixer with a whisk attachment, beat the egg whites until they become frothy like cappuccino foam.
  4. Incorporate Sugar and Food Coloring: Gradually add 100 g of the granulated sugar to the egg whites, one spoonful at a time, mixing well between additions. Add 1-2 drops of pink gel food coloring and continue beating until stiff peaks form. Set aside.
  5. Mix Egg Yolk Mixture: To the egg yolks, add the remaining 50 g sugar and mix using the hand mixer until combined. Then add 50 g milk, 50 g light-tasting oil, and 1 teaspoon vanilla extract. Mix again until fully combined.
  6. Sift and Combine Dry Ingredients: Sift 120 g cake flour and 1/2 teaspoon baking powder into the egg yolk mixture. Mix on low speed until smooth and combined.
  7. Fold Meringue into Egg Yolk Mixture: Gently fold one-third of the meringue into the egg yolk batter using a silicone spatula to loosen the mixture. Then fold in the remaining meringue carefully until there are no streaks and the batter is light and airy. Ensure to scrape the bottom and sides of the bowl thoroughly.
  8. Fill Baking Tray and Bake: Pour the batter into the prepared baking tray. Use an offset spatula to spread evenly into corners and smooth the surface. Bake for 12-13 minutes, or until the cake edges turn lightly golden brown.
  9. Release the Cake Sheet: Let the cake cool for a few minutes. Then, run an offset spatula around the edges to release the cake. Flip the cake out onto a wire rack and peel off the parchment paper. Place a fresh parchment sheet on top, then flip the cake so the original top side faces up again.
  10. Trim and Roll the Cake: Cut off the browned edges on the short sides with a knife. Starting at one short end, carefully roll the cake with the parchment paper into a log shape. Let it cool completely in this rolled position.
  11. Prepare the Whipped Cream: In a large bowl, combine 350 g whipping cream, 35 g powdered sugar, and 1 teaspoon vanilla extract. Whip using an electric mixer until firm peaks form.
  12. Spread Whipped Cream: Unroll the cooled cake and spread a generous, even layer of whipped cream over the surface, leaving about 2 inches empty at one end. Reserve some whipped cream for decoration if desired.
  13. Add Strawberries: Distribute the finely diced 500 g strawberries evenly over the whipped cream, gently pressing them to stick.
  14. Roll Up Cake with Filling: Roll the cake back up starting from the same end as before. Use an offset spatula to remove any overflow of filling as you roll. Place the roll seam side down to rest, gently pushing in any filling that escapes the two ends.
  15. Chill to Set: Wrap the roll tightly in plastic wrap, reshape it gently to keep its form, and refrigerate for at least 6 hours or preferably overnight to allow the filling to set.
  16. Trim Ends and Decorate: After chilling, unwrap and slice about 1/2 inch off both ends to reveal the swirl. Use the reserved whipped cream in a piping bag to decorate the top, adding whole or halved strawberries as garnish.
  17. Slice and Serve: Slice the swiss roll into 6-8 even pieces and serve chilled for best texture and flavor.

Notes

  • For best results, use room temperature eggs when separating and whipping.
  • The chiffon cake is delicate; fold the meringue carefully to maintain airiness.
  • Cake flour is preferred for a lighter texture; if unavailable, substitute with all-purpose flour sifted twice.
  • Red or pink gel food coloring is optional but enhances appearance.
  • Ensure the cake is completely cooled before spreading whipped cream to prevent melting.
  • Chilling overnight allows the flavors to meld and the roll to firm up for clean slicing.
  • Leftovers should be stored refrigerated and consumed within 2 days for best freshness.

Find it online: https://ivysrecipes.com/strawberry-swiss-roll-recipe/