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Recipe: Appetizing Strawberry Swiss Roll Cake

Strawberry Swiss Roll Cake. Browse For Yummy & Hassle-Free Strawberry Cake Recipes From Kraft®. Try Drive Up, Pick Up, or Same Day Delivery. Strawberry Swiss Roll Cake is so airy and light!

Strawberry Swiss Roll Cake This is a delicate refreshing cake perfect for warm days of spring and summer. A vanilla sponge cake is filled with fresh homemade strawberry jam and vanilla flavored cream cheese frosting, served with fresh strawberries, such a wonderful dessert to prepare for your family and guests. Thaw overnight in the fridge before slicing and serving. You can have Strawberry Swiss Roll Cake using 14 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Strawberry Swiss Roll Cake

  1. You need of 🍰 Cake.
  2. You need 4 of egg yolks (about 75 g).
  3. You need 35 g of granulated white sugar, for yolks.
  4. You need 1 tsp of vanilla extract.
  5. Prepare 40 ml of (2 tbsp+2 tsp) whole milk.
  6. It's 40 ml of (2 tbsp+2 tsp) vegetable oil.
  7. It's 72 g of cake flour, sifted.
  8. You need 1/4 tsp of salt.
  9. It's 4 of egg whites (about 145 g).
  10. You need 56 g of granulated white sugar, for egg whites.
  11. You need of 🍓 Filling.
  12. It's 9 of fresh strawberries, stems removed.
  13. It's 180 ml of heavy whipping cream.
  14. It's 1/2 tbsp of granulated white sugar, adjust to taste.

Strawberry Swiss Roll - a delicate refreshing cake perfect for warm days of spring and summer. It is very easy to prepare and looks totally impressive not to mention it has an incredible flavor. This strawberry cake roll is by far one of the easiest and most delicious desserts you can make in under an hour and a half from start to finish. I highly recommend you give it a try.

Strawberry Swiss Roll Cake step by step

  1. Line the baking tray with parchment paper hanging out the sides. I used 9.5"x 14.5" (24cm x 37cm) baking tray..
  2. 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..
  3. 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..
  4. 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..
  5. At this point, preheat oven to 350°F / 180°C..
  6. Add 1/3 of the meringue into the yolk mixture. Mix with a whisk until combined..
  7. 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..
  8. Pour the batter into prepared tray. Spread it evenly with a scraper. Then tap two times onto the counter to release little air bubbles..
  9. Bake for about 20 minutes. Meanwhile, wash the strawberries and remove their stems. Wipe dry and set aside in the fridge..
  10. 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..
  11. In a big bowl, beat heavy cream and sugar until stiff peak..
  12. 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..
  13. Spread the leftover whipped cream against the strawberries. Then holding the bottom paper, roll the cake over. Tuck as needed to tighten the rolling..
  14. Wrap it with the paper and store in the fridge for 30 minutes to an hour..
  15. 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..
  16. Https://youtu.be/0iuJDAFlPno.

In a large mixing bowl, sift in cake flour, sugar, baking soda, cream of tartar and salt. Strawberry and Cream Swiss Roll Cake Unroll the cake and spread the jam all over the cake ½-inch from the edges. Apply the filling evenly over the jam. Roll the cake back up and place seam side down on a platter. (Some of the filling will gush out while rolling.

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