Strawberry Swiss roll

Strawberry Swiss roll

Based on 61 ratings

Difficulty

Medium 👍
25
min.
Preparation
10
min.
Baking
10
min.
Resting

Ingredients

Servings:-10+
egg whites
200 g sugar
egg yolks
2 tbsp vanilla sugar
4 tbsp water
80 g flour
80 g starch
1 tsp baking powder
500 g strawberries
500 ml cream
30 g confectioner's sugar
Metric
Imperial

Utensils

  • oven
  • stand mixer or hand mixer with beaters
  • sieve
  • whisk
  • baking sheet
  • parchment paper
  • kitchen towel

Nutrition per serving

Cal
353
Protein
6g
Fat
19g
Carb
41g

Step 1/9

Preheat oven to 200°C/400°F . Separate egg yolks and whites. In a stand mixer, beat eggs whites until foamy. Add part of the sugar until stiff peaks form.
  • 4 egg whites
  • 66 sugar
  • oven
  • stand mixer or hand mixer with beaters

Preheat oven to 200°C/400°F . Separate egg yolks and whites. In a stand mixer, beat eggs whites until foamy. Add part of the sugar until stiff peaks form.

Step 2/9

In a clean bowl, beat together egg yolks, sugar, vanilla sugar, and water.
  • 4 egg yolks
  • 134 sugar
  • 2 tbsp vanilla sugar
  • 4 tbsp water

In a clean bowl, beat together egg yolks, sugar, vanilla sugar, and water.

Step 3/9

Sift flour, starch, and baking powder into egg yolk mixture.
  • 80 flour
  • 80 starch
  • 1 tsp baking powder
  • sieve

Sift flour, starch, and baking powder into egg yolk mixture.

Step 4/9

Add egg white mixture to egg yolk mixture and whisk carefully until just incorporated.
  • whisk

Add egg white mixture to egg yolk mixture and whisk carefully until just incorporated.

Step 5/9

Pour batter onto a parchment-lined baking sheet, smooth out, place in preheated oven, and bake at 200°C/400°F for approx. 8 – 10 min. until golden. Remove from oven and set aside.
  • baking sheet
  • oven
  • parchment paper

Pour batter onto a parchment-lined baking sheet, smooth out, place in preheated oven, and bake at 200°C/400°F for approx. 8 – 10 min. until golden. Remove from oven and set aside.

Step 6/9

Sprinkle a bit of sugar on a clean, slightly damp kitchen towel. Place cake on top, remove parchment paper and roll up.
  • kitchen towel

Sprinkle a bit of sugar on a clean, slightly damp kitchen towel. Place cake on top, remove parchment paper and roll up.

Step 7/9

Cut strawberries into slices. In a stand mixer, beat together cream and powdered sugar until doubled in volume and thick.
  • 500 strawberries
  • 500 ml cream
  • 30 confectioner's sugar
  • stand mixer or hand mixer with beaters

Cut strawberries into slices. In a stand mixer, beat together cream and powdered sugar until doubled in volume and thick.

Step 8/9

Make sure your cake has cooled down before you start this step. Spread approx. two-thirds of cream filling on top cake, followed by an even layer of strawberries. Then, roll cake forward using towel.

Make sure your cake has cooled down before you start this step. Spread approx. two-thirds of cream filling on top cake, followed by an even layer of strawberries. Then, roll cake forward using towel.

Step 9/9

Place cake on serving plate. Ice cake with remainder of cream filling. Decorate with sliced strawberries. Refrigerate for approx. 30 – 40 min. Enjoy!

Place cake on serving plate. Ice cake with remainder of cream filling. Decorate with sliced strawberries. Refrigerate for approx. 30 – 40 min. Enjoy!