Strawberries And Cream Swiss Roll Recipe

Name: Strawberries And Cream Swiss Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE STRAWBERRY SAUCE:; 1 cup Fresh Strawberries, Sliced; 2 Tablespoons Water; 1/2 cups Sugar; 2 Tablespoons Cornflour; FOR THE CAKE:; 4 Large Eggs, Room Temperature, Separated; 3/4 cups Sugar; 2 teaspoons Vanilla Extract; 1/4 cups Greek-Style Yoghurt; 1 cup Cake Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; FOR THE FILLING:; 1-1/4 cup Heavy Cream; 1/2 cups Icing Sugar; 1 teaspoon Vanilla Extract; Icing Or Powdered Sugar, For Rolling Cake And Dusting Swiss Roll

Servings: persons

FOR THE STRAWBERRY SAUCE:
1 cup Fresh Strawberries, Sliced
2 Tablespoons Water
1/2 cups Sugar
2 Tablespoons Cornflour
FOR THE CAKE:
4 Large Eggs, Room Temperature, Separated
3/4 cups Sugar
2 teaspoons Vanilla Extract
1/4 cups Greek-Style Yoghurt
1 cup Cake Flour
1 teaspoon Baking Powder
1/4 teaspoons Salt
FOR THE FILLING:
1-1/4 cup Heavy Cream
1/2 cups Icing Sugar
1 teaspoon Vanilla Extract
Icing Or Powdered Sugar, For Rolling Cake And Dusting Swiss Roll

1
For the strawberry sauce:
2
Using a food processor, blend the strawberries and water until smooth. If you want a chunky sauce, simply slice the strawberries into smaller pieces and skip the blending.
3
In a saucepan over medium heat, add strawberry puree (or pieces), sugar and cornflour, and stir constantly until mixture thickens and comes to a boil. Allow to boil for 1 minute, stirring constantly, then remove from the heat. Transfer to a small bowl and allow to cool completely.
4
For the cake:
5
Preheat oven to 180u00b0C (350u00b0F or Gas 4). Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
6
Using a handheld or stand mixer, beat egg yolks on high speed until thick and frothy. Gradually beat in the sugar, vanilla, and yogurt. Add flour and baking powder, and mix well.
7
In a separate bowl, beat egg whites and salt until stiff peaks form. Gently fold into the batter.
8
Pour the batter into the prepared pan, and spread out evenly. Bake for 8-10 minutes or until cake pulls away from the sides, and a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 5 minutes.
9
Invert the cake onto a tea towel dusted with a generous amount of icing or powdered sugar. Gently peel off the parchment paper, dust the cake with more icing sugar, then roll up the cake with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
10
For the filling:
11
Using a handheld or stand mixer, whip heavy cream until it starts to thicken. Add icing sugar and vanilla and whip to stiff peaks.
12
Unroll the cake, and spread the strawberry sauce evenly over the cake. Repeat with the whipped cream. (Dollop the cream on top and very gently spread over the jam, trying not to mix the two together.) Re-roll without the tea towel. Cover and chill for at least 1 hour. Dust with icing or powdered sugar, or garnish with strawberries, then slice and serve.

690

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE STRAWBERRY SAUCE:, 1 cup Fresh Strawberries, Sliced, 2 Tablespoons Water, 1/2 cups Sugar, and more.

Yes, Strawberries And Cream Swiss Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberries And Cream Swiss Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions