This strawberry cream swiss roll is the ultimate summer treat! It’s airy, delicious, and full of whipped cream. Making a swiss roll at home is way easier than what you may think!
We are flying to the west coast! To be specific, we are flying to Sacramento.
Yes, we are done with our wonderful trip around the east coat and I’ve got to say that we had a wonderful time, seeing all the beautiful cities such as Asheville, Savannah, Washington D.C, etc. And so much good food! I mean yeah nothing beats homemade food but once you are travelling, finding good food is a must! The barbecue in southern states, oh my, I can’t even put it into words!
Now we are flying from Philadelphia to Sacramento. I am attending a conference there (IFBC 2017) and I’m so excited. I attended IFBC 2016 last year which was incredibly fortunate timing, as I had recently started blogging and all the talks were very helpful. I learned so much in just two days! I bet this year it’s going to be even better as my blog is almost one year old (yay!) and I have “some” experience. I know I’ve said it before, but the bogging community is one of the best communities I’ve worked with, and I’ve worked with a lot of communities.
As I am writing this post, we are flying across the US and as it’s a sunny day, I can see all the beautiful, fluffy clouds floating in the sky, and the scene they make with all the green fields and lakes is just dreamy. So much beauty in this world, if us humans would actually let it be.
So here we are with another Yum of the Month recipe! I’ve told you already that a group of my blogger friends and I choose a theme every month and make a delicious treat with that theme. This month, it’s swiss roll that we are going to work on. For some, making swiss roll might be a bit intimidating: “What if it cracks?” “What if the filling is not good?” “What if it’s dry?”.
Practice. It may crack once, twice or three times, but then it won’t. Now, if you don’t want it to crack even once, then please keep reading the post.
You’ve got to be quick. Have everything ready (including the second parchment paper and kitchen towel) before taking the cake out of the oven. When you flip the cake, quickly roll it and wrap it in a kitchen towel. And let me tell you something: worst case, if it cracks, just cover it with powdered sugar or whipped cream. Trust me, it will still taste as good!
The recipe I have here for strawberry cream swiss roll gives a thinner roll than other recipes and is also for a smaller size baking sheet (9X13 inch – mine has quite tall edges, though). If you have a bigger baking sheet, then increase the amount of ingredients by one and a half times. I also served the strawberries on the side as I wanted them fresh and crunchy, but you can totally dice them and mix them with whipped cream.
This strawberry cream swiss roll is just so easy anyone can make it. and you know what? Maybe drizzle some chocolate on it because chocolate makes everything better!
Strawberry Cream Swiss Roll
- 4 eggs room temperature
- 1/2 tsp vanilla exctract
- 3/4 cup powdered sugar
- 1 cup minus 2 tbsp all purpose flour
- 1 cup heavy whipping cream very cold
- 3 tbsp sugar
- 1 cup strawberries halved
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, beat the eggs and vanilla until foamy. Add in powdered sugar and mix until creamy and thick. The mixture will double in size.
Sift and fold in all purpose flour using a spatula until just combined. Using the spatula, spread the batter on the baking sheet and bake for 15 minutes.
Take another parchment paper and dust it with powdered sugar. Once the cake is ready, take it out of the oven, and flip it on to the other parchment paper, carefully peel the first parchment paper and discard it, then immediately roll the cake with the second parchment, then wrap the roll in a clean kitchen towel and let it sit on the counter until completely cool.
Meanwhile, whip the heavy whipping cream and gradually add the sugar until reaches soft peak.
When the roll is completely cool, unroll the cake, spread the whipped cream all over and the roll the cake again. Place the Swiss roll on a plate and cool in the fridge for at least one hour.
To serve, dust some powdered sugar on the roll and using a sharp knife, slice the roll and serve it with strawberries.
You can also use chopped strawberries on the whipped cream before rolling the cake.
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