Strawberry Swiss Roll

    Strawberry Swiss Roll


    8 people made this

    I have always enjoyed eating these but only recently started making them as I didn't realise how easy it was. Cream and strawberries rolled in a thin sponge cake.

    Serves: 12 

    • Sponge
    • 4 egg yolks
    • 1/3 cup (90g) sugar
    • 1 teaspoon vanilla essence
    • 4 egg whites
    • 25g icing sugar
    • 75g flour
    • 1/2 teaspoon baking powder
    • sugar, for rolling
    • Filling
    • 200g thickened cream
    • 1 teaspoon vanilla essence
    • 500g strawberries, diced

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees C. Line a baking tray with baking paper.
    2. Sponge: Whisk the egg yolks, sugar and vanilla in a bowl until fluffy with a hand mixer.
    3. In another bowl whisk the egg whites with the icing sugar until stiff then pour into the bowl with the egg yolk mixture.
    4. Mix the flour with the baking powder then sift over the egg whites. Mix everything carefully with a whisk. Don't stir it too much.
    5. Spread the mixture onto the prepared baking tray and bake in the preheated oven for 15-20 minutes.
    6. Sprinkle a tea towel with sugar and carefully invert the finished sponge onto it. Remove the baking paper then roll the sponge up and let it cool.
    7. Filling: Whisk the cream with the vanilla then fold in the strawberries.
    8. Gently roll apart the sponge and spread with the strawberry-cream mixture. Roll up again in the refrigerator and allow to set.

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