Strawberry Swiss Roll – a light and airy cake perfect for warm spring and summer days. It’s super easy to make and looks absolutely stunning, not to mention it tastes great and completely melts in your mouth.
Source: Home Cooking Adventure
Ingredient
Makes about 10-12 servings
Cake
3/4 cup (95g) all-purpose flour
1 teaspoon (4g) baking powder
1/2 teaspoon (2g) salt
4 eggs
3/4 cup (150g) sugar
1 teaspoon (5g) vanilla extract
2 tablespoons (28g) vegetable oil, like canola oil, etc.
Strawberry jam filling
10 oz (300g) strawberries, cut into smaller pieces
1/4 cup (50g) sugar
1 tablespoon (15ml) water
Cream cheese filling
9 oz (250g) cream cheese, room temperature
1 cup (240g) whipped cream, chilled
1/2 cup (60g) powdered sugar
1 teaspoon (5g) vanilla extract
For dust
Powdered sugar
1. Prepare the strawberry jam filling. Place the strawberries, sugar, and water in a small saucepan. Cook over low heat, stirring occasionally. Use the back of a spoon to press the strawberries to speed up the process. Simmer until mixture thickens, about 15-20 minutes. Remove from heat and let cool completely before using.
2. Prepare the cake. Preheat oven to 350F (180C). Butter a 12X16 inch (30×40 cm) baking tray and line the baking tray with parchment paper.
3. In a medium bowl, beat flour with baking powder and salt. Set aside.
4. Add eggs, sugar and vanilla extract in a large bowl. Beat with a whisk until lemon yellow and foamy. Add oil and mix until well combined. Gradually add in the flour mixture.
5. Pour the batter into the prepared baking tray and use the back of the spatula to spread it evenly in the corners.
6. Bake for 12-15 minutes until toothpick inserted in center comes out clean. Take a kitchen towel and sprinkle powdered sugar on top. This keeps the cake from sticking to the towel. Flip the cake over the towel. Remove the parchment and dust with powdered sugar.
7. While still hot, roll the cake in a towel. You will have to do it while it is still hot/warm or it will crack. Let cool completely.
8. Prepare the cream cheese filling. In a bowl, beat cream cheese with powdered sugar and vanilla. In another bowl, whip cream with an electric mixer until stiff peaks form. Fold together.
9. Open the cake and spread the strawberry filling evenly on the cake.
10. Spread the cream cheese filling over the strawberry filling.
11. Roll the cake. Refrigerate for at least 1 hour before using.
12. Sprinkle with powdered sugar before serving and garnish with fresh strawberries.
