Strawberry Vanilla Swiss Roll is a delightful dessert that features a light and fluffy vanilla sponge cake rolled with fresh strawberries and whipped cream. This elegant treat is perfect for celebrations or as a sweet finish to any meal.
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Ingredients
For the Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries (sliced)
For Garnish:
- Powdered sugar (for dusting)
- Whole strawberries (for decoration, optional)
Timing
Making Strawberry Vanilla Swiss Roll takes about 15 minutes for preparation and 25-30 minutes for baking and cooling.
Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
Step 2: Prepare the Cake Batter
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed for about 5 minutes, or until thick and pale.
- Add Vanilla: Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold in Dry Ingredients: Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to deflate the batter.
Step 3: Bake the Cake
- Spread Batter: Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
Step 4: Roll the Cake
- Prepare for Rolling: While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Invert the Cake: Once baked, remove the cake from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Roll the Cake: Starting from one short end, roll the cake up with the towel inside. Let it cool completely in this rolled position.
Step 5: Prepare the Filling
- Whip Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Add Strawberries: Gently fold in the sliced strawberries.
Step 6: Assemble the Swiss Roll
- Unroll the Cake: Once the cake is completely cool, carefully unroll it from the towel.
- Spread Filling: Spread the whipped cream and strawberry mixture evenly over the cake.
- Re-roll the Cake: Roll the cake back up without the towel, starting from the same end.
Step 7: Chill and Serve
- Chill: Place the rolled cake seam-side down on a serving platter. Refrigerate for about 30 minutes to set.
- Slice and Garnish: Dust with powdered sugar before slicing. Garnish with whole strawberries if desired.
- Enjoy: Serve chilled and enjoy this delightful dessert!
Nutritional Information
Here’s a quick overview of the nutritional content of Strawberry Vanilla Swiss Roll (per slice, based on 10 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 |
| Protein | 3g |
| Fat | 9g |
| Carbohydrates | 24g |
| Fiber | 1g |
| Sugar | 10g |
Tips for Customization
- Fruit Variations: Substitute strawberries with other berries like raspberries or blueberries for a different flavor.
- Flavor Enhancements: Add a splash of lemon juice or zest to the filling for a refreshing twist.
- Chocolate Option: Drizzle melted chocolate over the top for an extra indulgent touch.
Conclusion
Strawberry Vanilla Swiss Roll is a beautiful and delicious dessert that is sure to impress. Its light texture and fresh flavors make it a perfect treat for any occasion. Enjoy this delightful recipe!
Strawberry Vanilla Swiss Roll Recipe
Ingredients
- For the Cake
- • 4 large eggs
- • 1/2 cup granulated sugar
- • 1 teaspoon vanilla extract
- • 1/2 cup all-purpose flour
- • 1/4 teaspoon baking powder
- • 1/4 teaspoon salt
- For the Filling
- • 1 cup heavy whipping cream
- • 1/4 cup powdered sugar
- • 1 teaspoon vanilla extract
- • 1 cup fresh strawberries (sliced)
- For Garnish
- • Powdered sugar (for dusting)
- • Whole strawberries (optional)
Instructions
Step 1: Preheat the Oven
1. Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
Step 2: Prepare the Cake Batter
1. In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes, until thick and pale.
2. Mix in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gently fold the dry ingredients into the egg mixture until just combined.
Step 3: Bake the Cake
1. Pour the batter into the prepared jelly roll pan, spreading it evenly.
2. Bake for 12–15 minutes, until lightly golden and springs back when touched.
Step 4: Roll the Cake
1. Dust a clean kitchen towel with powdered sugar.
2. Invert the cake onto the prepared towel and peel off the parchment paper.
3. Roll the cake up with the towel inside and let it cool completely in this rolled position.
Step 5: Prepare the Filling
1. Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. Gently fold in the sliced strawberries.
Step 6: Assemble the Swiss Roll
1. Carefully unroll the cooled cake.
2. Spread the whipped cream and strawberry mixture evenly over the cake.
3. Roll the cake back up without the towel.
Step 7: Chill and Serve
1. Place the rolled cake seam-side down on a serving platter and refrigerate for about 30 minutes.
2. Dust with powdered sugar and garnish with whole strawberries if desired.
3. Serve chilled and enjoy.
