Description
This Strawberry Swiss Roll features a light and airy chiffon cake rolled with a luscious whipped cream and fresh strawberries filling. A delightful dessert perfect for any occasion, combining fluffy texture with sweet, fruity freshness.
Ingredients
Scale
Chiffon Cake
- 6 large eggs
- ½ teaspoon cream of tartar
- 150 g granulated sugar (divided into 100 g + 50 g)
- 50 g milk (dairy or non-dairy)
- 50 g light-tasting oil
- 1 teaspoon vanilla extract
- 2 drops red or pink gel food colouring
- 120 g cake flour
- ½ teaspoon baking powder
Filling
- 350 g whipping cream
- 35 g powdered sugar
- 1 teaspoon vanilla extract
- 500 g fresh strawberries, finely diced, plus more for topping
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Line a 12×17″ baking tray with parchment paper on the bottom only and set aside.
- Separate Eggs: Separate egg whites and yolks into two large bowls. Set yolks aside.
- Beat Egg Whites: Add cream of tartar to egg whites and beat with electric hand mixer until frothy.
- Add Sugar to Egg Whites: Gradually add 100 g sugar one spoonful at a time, beating until stiff peaks form. Add 1-2 drops of pink gel food colouring and continue beating until stiff and glossy. Set aside.
- Mix Egg Yolk Mixture: To egg yolks, add remaining 50 g sugar and mix until combined. Add milk, oil, and vanilla extract and mix until smooth.
- Sift Dry Ingredients: Sift cake flour and baking powder into egg yolk mixture and mix on low speed until smooth.
- Fold Meringue into Egg Yolk Mixture: Fold one-third of meringue into yolk mixture gently to loosen. Fold in remaining meringue until no streaks remain and batter is airy and fluffy, scraping bottom of bowl.
- Fill the Pan: Pour batter into lined baking tray and spread evenly with an offset spatula.
- Bake Cake: Bake for 13 minutes or until edges are lightly golden brown.
- Release Cake Sheet: Cool for a few minutes, run an offset spatula around tray edges, flip cake out onto a wire rack and peel off parchment paper. Place new parchment on top and flip cake back so original top side is up.
- Roll Cake Sheet: Trim brown edges from short ends. Roll cake gently from one short end with parchment paper and set aside to cool completely in rolled shape.
- Whip Cream: In a large bowl, whip cream, powdered sugar, and vanilla extract with a hand mixer until firm peaks form.
- Spread Whipped Cream: Unroll cooled cake and spread an even layer of whipped cream over it, leaving about 2″ empty at one end. Reserve some whipped cream for decoration.
- Add Strawberries: Evenly distribute diced strawberries on whipped cream and gently press them in.
- Roll Up Cake: Roll cake again from the same side. Scrape off any filling that comes out on the ends, then let roll rest seam side down.
- Chill: Wrap roll in plastic wrap, reshape if needed, and chill in fridge for at least 6 hours or overnight to set filling.
- Trim Ends and Decorate: Unwrap chilled roll, slice off about ½” from each end to reveal swirl. Use reserved whipped cream in a piping bag to decorate top and garnish with whole or halved strawberries.
- Slice and Serve: Slice roll into 6-8 pieces and serve.
Notes
- Use a light-tasting oil such as vegetable or canola oil for a neutral flavor.
- Ensure egg whites reach stiff peaks for a fluffy cake texture.
- Rolling the cake while warm helps prevent cracking during final rolling.
- Chilling the rolled cake overnight enhances flavor and firmness.
- If preferred, substitute whipping cream with coconut cream for a dairy-free version.
- Trim brown edges to keep the visual presentation clean and appealing.
- Reserve some whipped cream for decoration to enhance the final look and taste.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 80 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
