Strawberry Swiss Roll

The Strawberry Swiss Roll is a classic and elegant dessert that features a light, airy sponge cake rolled up with a luscious strawberry filling. This treat is perfect for any occasion, from afternoon tea to a celebratory dessert. With its beautiful swirl of cream and strawberries, this dessert not only looks stunning but also tastes incredibly delicious.

Ingredients:

• For the Sponge Cake:
  • 4 large eggs, room temperature: Provides structure and lightness to the sponge.
  • 3/4 cup of granulated sugar: Sweetens the cake while keeping it tender.
  • 1 teaspoon of vanilla extract: Adds warmth and depth of flavor to the cake.
  • 1 cup of all-purpose flour: Forms the base of the cake, giving it a soft texture.
  • 1 teaspoon of baking powder: Ensures the cake rises properly and remains light.
  • 1/4 teaspoon of salt: Balances the sweetness and enhances the overall flavor.
  • 1/4 cup of milk: Adds moisture to keep the cake light and tender.
• For the Strawberry Filling:
  • 1 cup of fresh strawberries, chopped: Brings a burst of fresh strawberry flavor to the filling.
  • 1/2 cup of heavy cream: Adds a rich and creamy texture to the filling.
  • 2 tablespoons of powdered sugar: Sweetens the cream without making it too heavy.
  • 1 teaspoon of vanilla extract: Complements the strawberries with a warm, fragrant note.
• For the Topping:
  • Fresh strawberries, sliced: Used for garnishing the roll, adding a vibrant touch of color.
  • Powdered sugar: A light dusting on top gives a professional and elegant finish.

Instructions:

1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly. In a large bowl, beat the eggs and sugar together until thick and pale, about 3-4 minutes. Add the vanilla extract and mix. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Stir in the milk.
2. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when touched. Remove from the oven and immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and, using the towel, roll the cake up from the short end. Let it cool completely rolled up in the towel.
3. Make the Strawberry Filling: While the cake is cooling, prepare the filling. In a mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form. Fold in the chopped strawberries gently, ensuring they are evenly distributed.
4. Assemble the Roll: Once the cake has cooled, carefully unroll it. Spread the strawberry filling evenly over the surface of the cake. Roll the cake back up without the towel, this time with the filling inside. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the cake to set.
5. Serve: When ready to serve, slice the roll into individual pieces. Garnish each slice with fresh strawberry slices and a dusting of powdered sugar.

Tips and Tricks:

• Room Temperature Ingredients: Make sure your eggs and milk are at room temperature to ensure the batter mixes smoothly and the cake bakes evenly.
• Chill Before Slicing: Allow the roll to chill in the refrigerator before slicing to help the cake firm up and make cleaner cuts.
• Storage: Store any leftover Strawberry Swiss Roll in an airtight container in the refrigerator for up to three days. You can also freeze it for up to a month—just thaw in the refrigerator before serving.

Pairing Suggestions:

• Beverage Pairing: Pair this light and fruity dessert with a cup of tea or a glass of champagne. The lightness of the tea complements the airy texture of the cake, while the bubbles in the champagne enhance the sweetness of the strawberries.
• Ice Cream: A scoop of vanilla ice cream pairs beautifully with the fresh strawberries, adding an extra layer of indulgence to this dessert.

Frequently Asked Questions:

1. Can I make this Strawberry Swiss Roll ahead of time? Yes, this dessert can be made a day ahead. Just wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to serve.
2. Can I use frozen strawberries for the filling? While fresh strawberries are best for their flavor and texture, you can use frozen strawberries in a pinch. Make sure to thaw and drain them well before adding them to the filling to avoid excess moisture.
3. How do I prevent my sponge cake from cracking when I roll it? Rolling the cake while it’s still warm in a towel dusted with powdered sugar helps prevent cracking. This step is crucial for maintaining the cake’s flexibility, allowing it to roll up smoothly.
4. Can I freeze Strawberry Swiss Roll? Yes, you can freeze this dessert. After it’s completely cooled, wrap it tightly in plastic wrap and store it in an airtight container for up to a month. Thaw in the refrigerator before serving.

Conclusion:

Strawberry Swiss Roll is a stunning and delicious dessert that combines the lightness of sponge cake with the sweetness of fresh strawberries and cream. Its elegant appearance makes it perfect for special occasions, while its delightful taste will make it a favorite in your household. Whether you’re serving it at a party or enjoying a slice with a cup of tea, this Strawberry Swiss Roll is sure to impress.