Description
Indulge in this delightful Strawberry Swiss Roll, a light and airy sponge cake filled with luscious whipped cream and fresh strawberries. It’s a perfect treat for any occasion!
Ingredients
Units
Scale
For the cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
For the filling:
- 3/4 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries
For topping (optional):
- powdered sugar
- extra sliced strawberries
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake: Beat eggs and sugar until thick, add vanilla. Mix dry ingredients separately and fold into the egg mixture. Stir in milk and bake for 10–12 minutes.
- Roll the cake: Invert the baked cake onto a towel dusted with powdered sugar, roll it up, and let it cool.
- Make the filling: Whip cream, sugar, and vanilla until stiff. Unroll the cake, spread the cream, add strawberries, roll it back up, and chill.
- Serve: Dust with powdered sugar, garnish with strawberries, and enjoy!
Notes
- Be gentle when rolling and unrolling to avoid cracking.
- You can substitute the whipped cream with strawberry jam or cream cheese frosting for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
