Description
A delightful dessert that combines a light, fluffy sponge cake with a luscious filling of whipped cream and fresh strawberries.
Ingredients
Scale
- 4 large eggs
- 100 grams (1/2 cup) granulated sugar
- 100 grams (3/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 250 grams (1 cup) heavy whipping cream
- 2 tablespoons powdered sugar
- 200 grams (about 1 1/2 cups) fresh strawberries
- Powdered sugar (for dusting)
Instructions
- Prepare the cake batter by beating eggs and sugar until thick and pale.
- Sift together flour, baking powder, and salt, then fold into the egg mixture.
- Pour the batter into a jelly roll pan and bake at 180°C (350°F) for 12-15 minutes.
- Invert the cake onto a powdered sugar-dusted towel and roll it up to cool.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Unroll the cooled cake, spread whipped cream, and add sliced strawberries.
- Roll the cake back up without the towel and place seam side down on a platter.
- Trim the ends, dust with powdered sugar, and serve.
Notes
- Ensure eggs and sugar are beaten long enough for a light sponge.
- Avoid over-mixing the batter after adding flour.
- Check the cake a minute or two early to prevent overbaking.
- Let the cake cool completely before adding the filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Strawberry Swiss Roll, dessert, baking, strawberries, whipped cream