Introduction
There’s something undeniably delightful about a Swiss roll, and when you fill it with luscious strawberries and fluffy cream, it transforms into a dessert that’s both elegant and comforting. This Strawberries and Cream Swiss Roll is a showstopper, perfect for any occasion — from a backyard barbecue to a cozy family dinner. With its airy texture and the sweet burst of fresh strawberries, each bite is a true celebration of flavor and texture. Let’s roll up our sleeves and dive into this enchanting dessert!
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
- 1 cup fresh strawberries, hulled and sliced
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and spray lightly with non-stick cooking spray.
- In a large mixing bowl, beat the eggs and granulated sugar together on high speed for about 5 minutes, until thick and pale. Add in 1 teaspoon of vanilla extract and mix until well combined.
- In another bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually fold this dry mixture into the egg mixture until just combined, being careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the top is golden brown and springs back when touched.
- Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
- Starting from one end, roll the cake up tightly in the towel. Let it cool completely while rolled up, which helps retain its shape.
- In a mixing bowl, whip the heavy whipping cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form, creating a rich and creamy filling.
- Unroll the cooled cake and spread the whipped cream evenly over the surface. Scatter the sliced strawberries on top of the cream, adding a beautiful burst of color.
- Carefully roll the cake back up, this time without the towel, placing it seam-side down on a serving platter.
- Chill in the refrigerator for at least 30 minutes before slicing and serving. This chilling step ensures that every slice holds its shape nicely!
Notes or Tips
- For added flavor, consider using a splash of almond extract in the whipped cream.
- If strawberries aren’t in season, this dessert works beautifully with other berries like raspberries or blueberries!
- Dust the top with a little extra powdered sugar just before serving for a special touch.
Cooking Techniques
This recipe employs the technique of rolling a cake, which can seem intimidating but is quite simple with a little practice. The key is to allow the cake to cool rolled up in a towel; this prevents it from cracking when you unroll it to add the filling. Be gentle as you roll it back together for that perfect, tight spiral!
FAQ
- Can I make this ahead of time? Absolutely! You can prepare it a day in advance. Just keep it covered and refrigerated.
- How do I store leftovers? Keep any leftovers stored in an airtight container in the refrigerator for up to 3 days.
- Can I freeze the Swiss roll? Yes, the rolled cake can be frozen for up to a month. Wrap it tightly in plastic wrap and then aluminum foil.
Conclusion
This Strawberries and Cream Swiss Roll is not just a dessert; it’s an experience! Light, fluffy, and bursting with fresh flavors, it’s sure to impress friends and family alike. With each bite, you’ll be reminded of sun-kissed summer days and sweet gatherings. So go ahead, treat yourself to this delightful creation, and watch everyone fall in love with its charm!