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Strawberry Swiss Roll

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Strawberry Swiss Roll is a delightful and elegant dessert that’s perfect for any occasion. With its light, airy sponge cake and sweet, tangy strawberry filling, this roll offers a refreshing taste of summer in every bite. Whether you’re preparing it for a birthday party, a holiday gathering, or a casual family dessert, the Strawberry Swiss Roll is sure to impress with its beautiful presentation and delicious flavor. It’s a versatile dessert that pairs wonderfully with whipped cream, fresh berries, or even a drizzle of chocolate.

Ingredients

Scale

For the Cake:

  • 4 large eggs
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Powdered sugar for dusting

For the Strawberry Filling:

  • 1 cup fresh strawberries, chopped
  • ¾ cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Prepare the Sponge Cake:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch baking sheet with parchment paper.
  2. Whisk the Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on medium-high speed for about 5 minutes, until the mixture is pale and fluffy.
  3. Sift Dry Ingredients: Sift the flour, baking powder, and salt together into a separate bowl.
  4. Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture, being careful not to deflate the batter. Add the vanilla extract and mix gently.
  5. Spread the Batter: Pour the batter onto the prepared baking sheet and spread it out evenly.
  6. Bake the Cake: Bake for 12-15 minutes, or until the cake is golden and springs back when touched lightly.
  7. Cool the Cake: Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Allow the cake to cool for 15 minutes.

Prepare the Strawberry Filling:

  1. Whip the Cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  2. Prepare the Strawberries: Chop the fresh strawberries into small pieces. Gently fold them into the whipped cream, ensuring they’re evenly distributed.

Assemble the Swiss Roll:

  1. Roll the Cake: Once the cake has cooled slightly, carefully roll it up from one short end, using the towel to help. Leave the towel in place while rolling, but be sure to remove it once the cake is rolled.
  2. Fill the Cake: Unroll the cake and spread the strawberry filling evenly over the surface, leaving a small border around the edges.
  3. Roll It Back Up: Gently roll the cake back up, making sure the filling stays inside the roll.

Serve the Swiss Roll:

  1. Dust with Powdered Sugar: Before serving, dust the top of the Swiss Roll with powdered sugar for a beautiful finish.
  2. Slice and Serve: Slice the Swiss Roll into 1-inch thick pieces and serve immediately or refrigerate until ready to enjoy.

Nutrition

Find it online: https://succulentrecipes.com/strawberry-swiss-roll/