Strawberry Cream Swiss Roll

    2 hours 5 minutes

    Delicious sponge cake filled with rich strawberry filled whipped cream. Using fresh strawberries and thickened cream, this tasty cake makes a perfect afternoon tea.

    85 people made this

    Serves: 15 

    • 3 eggs
    • 1 cup (200g) white sugar
    • 1/3 cup (80ml) hot water
    • 1 teaspoon vanilla essence
    • 1 cup (130g) sifted plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 cup (30g) icing sugar for dusting
    • 1 cup (160g) fresh strawberries
    • 1 cup (250ml) thickened cream
    • 1 teaspoon gelatine
    • 1 tablespoon white sugar

    Preparation:20min  ›  Cook:15min  ›  Extra time:1hour30min cooling  ›  Ready in:2hours5min 

    1. Preheat oven to 190 degrees C. Butter a Swiss roll tray. Line it with buttered foil or buttered baking paper.
    2. Beat the eggs until thick and lemon coloured. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla essence. Fold in flour, baking powder and salt. Pour batter into tin.
    3. Bake for 15 minutes. It should be springy to the touch and beginning to shrink away from the sides of the tin.
    4. Lay out a tea towel and sprinkle it with icing sugar. Turn the Swiss roll out on the tea towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the tea towel and leave it to cool.
    5. Whisk together the cream, gelatine and 1 tablespoon sugar until fulffy. Fold in strawberries. Unroll the cake. Spread with the strawberry cream and roll up again. Chill. Cover the top with more whipped cream when serving.

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    Reviews in English (91)


    This was so good!! I used alot of tips from previous reviewers, thanks!! First I added some lemon zest to the jelly roll batter, then I added about 4 oz of cream cheese to the filling and I used strawberry jello instead of unflavored gelatin. The strawberry jello added a really nice color. I dusted the top of the rolled cake with powdered sugar and placed three dollops of reserved filling mixture on top of the roll then on top of each dollop I placed a fanned out strawberry. Both childern and adults loved this recipe. So yummy!!  -  08 Aug 2005  (Review from Allrecipes USA and Canada)


    The first time I made this, the cake turned out very rubbery. I suspected that it was a mistake on my part, so I made it again and beat the eggs more. That time, the cake was great. I suggest beating the eggs with a mixer on the high setting for no less than 5 minutes. I added strawberry gelatin to the cream and omitted the sugar, since the gelatin was already sweetened.  -  14 Jun 2007  (Review from Allrecipes USA and Canada)


    Very light! Reminds me of Spring. I didn't have unflavored gelatin so I used strawberry jello powder. Turned out to be a great substitute- Gave it a nice light pink color and wonderful added taste.  -  10 Oct 2001  (Review from Allrecipes USA and Canada)