Strawberry Swiss roll

Strawberry Swiss roll

Based on 94 ratings
Clarissa

Clarissa

Contributor

Difficulty

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

Ingredients

Servings2
¾
egg whites
40 g
sugar
¾
egg yolks
tbsp
vanilla sugar
¾ tbsp
water
16 g
flour
16 g
starch
¼ tsp
baking powder
100 g
strawberries
100 ml
cream
6 g
confectioner's sugar
MetricImperial

Utensils

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

How-To Videos

homemade-sponge-cake

Homemade sponge cake

how-to-beat-egg-whites

How to beat egg whites

how-to-roll-up-sponge-cake

How to roll up sponge cake

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal353
Protein6 g
Fat19 g
Carb41 g
  • 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.
    • ¾ egg whites
    • 13¼ g 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.
    • ¾ egg yolks
    • 26¾ g sugar
    • tbsp vanilla sugar
    • ¾ 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.
    • 16 g flour
    • 16 g starch
    • ¼ 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.
    • 100 g strawberries
    • 100 ml cream
    • 6 g 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!

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