Description
Sweet strawberry dreams meet classic Swiss charm in this Strawberries and Cream Swiss Roll, where delicate sponge embraces luscious cream and fresh berries. Delightful layers promise a heavenly dessert that will transport you straight to a Swiss patisserie’s enchanting world.
Ingredients
Scale
Main Ingredients:
- 4 eggs (room temperature)
- 3/4 cup (170 grams) granulated sugar
- 1 cup (120 grams) all-purpose flour
- 6 ounces (170 grams) cream cheese (softened)
- 1 1/4 cups (300 ml) Cool Whip (thawed)
Liquid and Flavor Ingredients:
- 2 tablespoons (30 ml) oil
- 2 tablespoons (30 ml) buttermilk
- 1 teaspoon cider vinegar
- 1 1/2 teaspoons vanilla
- 1/3 cup (100 grams) strawberry jam
Dry and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (60 grams) powdered sugar
Instructions
- Preheat oven to 350°F (325°F for dark pans). Meticulously prepare a 15×10-inch pan by greasing, lining with parchment paper, and re-greasing to prevent sticking.
- Whisk flour, baking powder, and salt in a separate bowl, setting aside for later incorporation.
- Using a large mixing bowl, vigorously beat eggs on high speed for 3 minutes until achieving a pale, voluminous texture. Gradually incorporate sugar while continuing to beat, then blend in oil, buttermilk, vinegar, and vanilla until fully integrated.
- Delicately fold dry ingredients into the wet mixture until just combined. Transfer batter to prepared pan, gently tilting to ensure even distribution without using a spatula.
- Bake for 12-15 minutes, watching carefully for the perfect spring-back texture when lightly touched. Avoid overbaking to maintain optimal rolling capability.
- Immediately after removing from oven, invert cake onto a tea towel generously dusted with powdered sugar. Carefully peel off parchment paper, then tightly roll cake with the towel from the short end. This critical step conditions the cake to roll smoothly without cracking. Allow to cool completely.
- Prepare filling by whipping cream cheese with powdered sugar and vanilla until silky smooth. Gently incorporate Cool Whip or homemade whipped cream until light and airy. Refrigerate until needed.
- Once cake has cooled, gently unroll and spread an even layer of strawberry jam, leaving a small border around the edges. Carefully apply cream cheese filling over the jam layer.
- Roll the cake back up without the towel, maintaining a gentle touch. Don’t worry about minor filling spillage—simply clean up any excess. Position the roll seam-side down on a serving platter, wrap securely in plastic wrap, and chill for at least one hour before serving.
Notes
- Gently unroll the cake while it’s still warm to prevent cracking, using a light touch and patience to keep the delicate texture intact.
- Spread strawberry jam sparingly to avoid overwhelming the cake’s delicate flavor and preventing excessive moisture that could make the roll soggy.
- Ensure cream cheese is at room temperature for a smoother, lump-free filling that spreads easily and blends seamlessly with the cake.
- Swap regular flour with a gluten-free blend, adding xanthan gum to help maintain the cake’s structure and prevent crumbling during rolling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 8
- Calories: 152
- Sugar: 14 g
- Sodium: 130 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 60 mg