How to Make Homemade Strawberry Swiss Roll Cake

Strawberry Swiss Roll Cake. Strawberry Swiss Roll Cake is so airy and light! A perfect cake to impress your guests but easier to make than it might look. This fluffy and creamy Cake Roll is made with a sponge cake that only has a few ingredients and uses whole eggs instead of only egg whites and the strawberry filling is super easy to make and tastes so delicious and flavorful.

This easy strawberry swiss roll cake starts with the cake, of course! Most swiss roll cake recipes use a simple sponge cake recipe since sponge cakes are easier to roll and don't break very easily. Sponge cake is also on the drier side and will hold its shape well, even after being softened with the crushed strawberry filling. make the sponge cake.

Hello everybody, it's Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, strawberry swiss roll cake. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Strawberry Swiss Roll Cake is so airy and light! A perfect cake to impress your guests but easier to make than it might look. This fluffy and creamy Cake Roll is made with a sponge cake that only has a few ingredients and uses whole eggs instead of only egg whites and the strawberry filling is super easy to make and tastes so delicious and flavorful.

Strawberry Swiss Roll Cake is one of the most favored of recent trending meals on earth. It's easy, it is fast, it tastes delicious. It's appreciated by millions daily. Strawberry Swiss Roll Cake is something that I've loved my whole life. They're nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook strawberry swiss roll cake using 14 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Strawberry Swiss Roll Cake:

Make ready of 🍰 Cake.
Take 4 of egg yolks (about 75 g).
Prepare 35 g of granulated white sugar, for yolks.
Get 1 tsp of vanilla extract.
Take 40 ml of (2 tbsp+2 tsp) whole milk.
Get 40 ml of (2 tbsp+2 tsp) vegetable oil.
Make ready 72 g of cake flour, sifted.
Get 1/4 tsp of salt.
Take 4 of egg whites (about 145 g).
Prepare 56 g of granulated white sugar, for egg whites.
Get of 🍓 Filling.
Take 9 of fresh strawberries, stems removed.
Make ready 180 ml of heavy whipping cream.
Take 1/2 tbsp of granulated white sugar, adjust to taste.

Sift the all-purpose flour into a small bowl. Using a spatula, gently fold in the sifted flour until well combined. When you're making any kind of Swiss roll cake (aka a French roulade), whether it's a chocolate roulade or this strawberry Swiss roll recipe, classic technique calls for you to whip up your egg yolks and egg whites separately. The yolks are usually combined with sugar, vanilla, milk, oil, and cake flour, while the egg whites are whipped with sugar and a tiny bit.

Steps to make Strawberry Swiss Roll Cake:

Line the baking tray with parchment paper hanging out the sides. I used 9.5"x 14.5" (24cm x 37cm) baking tray..
Separate egg whites from yolks into different bowls. Wipe the bowl for egg whites with white vinegar to get rid of grease and residue. Egg whites containing broken yolk will also not beat properly..
Add sugar into the bowl of yolks and mix using a hand whisk. Add in vanilla, milk, and oil. Mix again. Then mix in sifted flour and salt until combined. Set aside..
Using a mixer, beat egg white until foamy. Once the bubbles become small and tightened, gradually add sugar with the mixer running. Beat until stiff peak..
At this point, preheat oven to 350°F / 180°C..
Add 1/3 of the meringue into the yolk mixture. Mix with a whisk until combined..
Pour the yolk mixture into the leftover meringue. Switching to a silicone spatula, quickly but gently fold the mixture to combine. To preserve the airiness of this cake, do not overmix it..
Pour the batter into prepared tray. Spread it evenly with a scraper. Then tap two times onto the counter to release little air bubbles..
Bake for about 20 minutes. Meanwhile, wash the strawberries and remove their stems. Wipe dry and set aside in the fridge..
As soon as the cake comes out of the oven, remove it from the pan onto a counter or cooling rack. Peel off the paper around the edges. Let it cool to room temperature..
In a big bowl, beat heavy cream and sugar until stiff peak..
Cover the cake with a parchment paper, then flip it over. Carefully peel off the bottom paper. Spread a thin layer of whipped cream, then line the strawberries horizontally..
Spread the leftover whipped cream against the strawberries. Then holding the bottom paper, roll the cake over. Tuck as needed to tighten the rolling..
Wrap it with the paper and store in the fridge for 30 minutes to an hour..
Unwrap the cake. For a nice clean cut, dip the knife into hot water and wipe it dry. Then trim off the edge and slice the cake. Heat and wipe the knife before every cut..

Spread whipped cream over jam. ½ cup strawberry jam. Drain any excess liquid off strawberries and place strawberries in an even layer on cake. Starting with a short end of cake, carefully roll cake. Place on a tray with seam side down. Using a handheld or stand mixer, beat the egg yolks on high speed until thick and frothy.

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