STRAWBERRY SWISS ROLL CAKE IS A LIGHT AND REFRESHING CAKE THAT’S PERFECT FOR SUMMER! A FLUFFY CAKE ROLL THAT IS EASIER TO MAKE THAN YOU THINK AND TASTES SO DELICIOUS. PERFECT FOR GUESTS AND SPECIAL OCCASIONS!
One of my favorite summer combos is strawberries and cream. In fact, I’m sitting here eating a bowl of strawberries and ice cream (topped with fudge of course) as I write this. I could seriously eat that and waffles with strawberries and whipped cream every single day and not get sick of it. This combo is also great on or in cake like this gorgeous Swiss roll. A perfectly refreshing summer dessert that is loved by all!
Strawberry Swiss Roll Cake is so airy and light! A perfect cake to impress your guests but easier to make than it might look. This fluffy and creamy Cake Roll is made with a sponge cake that only has a few ingredients and uses whole eggs instead of only egg whites and the strawberry filling is super easy to make and tastes so delicious and flavorful.
The cake doesn’t have much fat (oil or butter) in it which makes it more pliable and easy to roll up. What’s also nice about not having much fat is that you can feel a little less guilty about the yummy creamy goodness that is all spiraled up in it. Oh and since it is such a thin cake it also takes very little time to bake which is extremely nice in the summer when you’re battling the heat.
Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.
3/4 cup (95g) all-purpose flour
1 tsp (4g) baking powder
1/2 tsp (2g) salt
3/4 cup (150g) sugar
1 tsp (5g) vanilla extract
2 tbsp (28g) canola oil
Strawberry Jam Filling:
10 oz (300g) strawberries, cut into smaller pieces
1/4 cup (50g) sugar
1 tbsp (15ml) water
Cream Cheese Filling:
9 oz (250g) cream cheese, room temperature
1 cup (240g) whipping cream, chilled
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
Prepare the strawberry jam filling. In a small saucepan put the strawberries, sugar and water. Bring to a simmer, stirring occasionally. Press the strawberries with the back of the spoon to speed up the process.
Simmer until the mixture is thick, for about 15-20 minutes. Remove from heat and let cool completely before using.
Prepare the cake. Preheat the oven to 350F (180C). Butter a 12X16 inch (30×40 cm) baking tray and line it with parchment paper.
In a medium bowl whisk flour with baking powder and salt. Set aside. In a large bowl add eggs, sugar and vanilla extract. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.
Gradually add flour mixture. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.
Bake for 12-15 minutes until a toothpick inserted into the center comes out clean. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel. Flip the cake over the towel. Remove the parchment paper and dust with powdered sugar.
While still hot roll the cake up in the towel. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely. Prepare the cream cheese filling.
In a bowl, beat cream cheese with powdered sugar and vanilla. In another bowl whip the cream with an electric mixer until it forms stiff peaks.
Fold together. Unroll the cake and spread the strawberry filling evenly over the cake. Spread the cream cheese filling on top of the strawberry filling.
Roll the cake back up. Refrigerate for at least 1 hour before serving. Sprinkle with more powdered sugar before serving and decorate with fresh strawberries.