Strawberry Swiss Roll
This recipe for the Strawberry Swiss Roll with cream filling is simply a dream.
45 min
Easy
Recipe Ingredients
Ingredients for the base
- 6 eggs, at room temperature
- 120 grams caster sugar, plus 2 tablespoons
- 90 grams cake flour
- pinch of salt
Ingredients for the filling
- 500 grams strawberries
- 300 grams whipping cream
- 7 grams gelatin powder
- 30 grams icing sugar, plus extra for dusting
Methods
1. Preheat the oven
Preheat the oven to 180 °C (350 °F) and line a 33×43 cm (13″×17″) baking tray with a sheet of baking parchment.
2. Make the batter
Separate the egg yolks and the egg whites. Using an electric hand mixer, beat the egg whites until stiff peaks form. Set aside. Whisk the egg yolks and sugar until pale and very thick. It can take about 5 minutes.
Sift the flour and a pinch of salt over the mixture and mix very gently at low speed until the flour is incorporated. Finally, fold in the beaten egg whites with a spatula. Be careful not to knock the air out of the batter you made by whisking.
Pour the mixture into the baking tray lined with baking paper and smooth it out with a spatula until it is evenly distributed. Bake the sponge for 10 minutes. It bakes very quickly so keep an eye on it.
While the sponge is baking, sprinkle 2 tablespoons of sugar over a clean tea towel. Turn the baked sponge out onto the sugar cloth. Pull off the baking parchment and roll up from the short side. Leave to cool on a wire rack, wrapped in the cloth.
3. Make the filling
Rin and hull the strawberries, cut into small pieces. Prepare the gelatin powder according to the package direction. In a large mixing bowl, mix together the whipping cream and icing sugar. Beat the mixture until it starts to thicken and form soft peaks, then turn the mixer to low speed. With the mixer running, slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form. Be careful not to over mix it. Fold in the strawberries.
4. Assembling the cake
Unroll the cooled sponge roll. Spread the filling over the base, leaving a thin border free. Roll up the sponge again and sprinkle it with icing sugar. Place the Strawberry Swiss Roll in the refrigerator until ready to serve.
Enjoy!
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