Strawberry Cream Swiss Roll Cake Recipe

Ingredients:

For the Cake:

4 large eggs (room temperature)

3/4 cup (150 g) granulated sugar

1 tsp vanilla extract

1/4 cup (60 ml) milk

2 tbsp vegetable oil

3/4 cup (95 g) all-purpose flour (sifted)

1 tsp baking powder

1/4 tsp salt

Pink or red food coloring (optional)

1/3 cup mashed fresh strawberries (or strawberry puree)

For the Cream Filling:

1 cup (240 ml) heavy whipping cream (cold)

1/3 cup (40 g) powdered sugar

1 tsp vanilla extract

1/4 cup cream cheese (optional for stability)

For the Decoration:

White chocolate or cream cheese glaze (melted white chocolate + a bit of cream or ready-made glaze)

Crushed vanilla cookies or cake crumbs

Fresh strawberries for topping

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🧁 Instructions:

1. Make the Cake:
2. Preheat oven to 180°C (350°F). Line a baking tray (approx. 10×15 inch) with parchment paper.
3. In a bowl, beat eggs and sugar together for 5–7 minutes until pale and fluffy.
4. Add vanilla, oil, milk, food coloring, and mashed strawberries. Mix gently.
5. Sift in flour, baking powder, and salt. Fold gently until just combined.
6. Pour the batter into the tray and spread evenly. Tap gently to remove air bubbles.
7. Bake for 12–14 minutes or until the cake springs back when touched.
8. While warm, turn the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off parchment paper and roll it up with the towel (from the short side). Let it cool rolled.
9. Make the Filling:
10. In a cold bowl, beat heavy cream until soft peaks.
11. Add powdered sugar and vanilla (and cream cheese if using). Beat until stiff peaks form.
12. Assemble the Roll:
13. Unroll the cooled cake gently.
14. Spread the cream filling evenly.
15. Re-roll the cake (without the towel) tightly.
16. Wrap with plastic wrap and refrigerate for 1–2 hours.
17. Decorate:
18. Drizzle melted white chocolate or cream cheese glaze over the roll.
19. Sprinkle with cookie crumbs.
20. Top with halved fresh strawberries.