Strawberry and Cream Swiss Roll Cake | How Tasty Channel

Fluffy vanilla sponge cake filled with strawberry jam, whipped cream and fresh strawberries. Following the tips showing in this easy recipe, you’ll get a perfect swiss roll cake with no cracks.
The incredible flavor and softness of this cake, will enchant your family and your guests! This is a perfect spring and summer recipe.


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Ingredients
makes about 10 servings:

Cake:
3 Eggs
½ cup (90 g) Granulated White Sugar
1 teaspoon Vanilla Paste
½ cup (70 g) All Purpose Flour
1 tablespoon (10 g) Cornstarch

Filling:
5 oz (150 g) Strawberry Jam
1 ¼ cups (300 ml) Whipping Cream
2 tablespoons (20 g) Powdered Sugar
3 oz (80 g) Fresh Strawberries

Directions:

Lined a baking tray (12x16 inch - 30x40 cm) with parchment paper and grease it with some vegetable oil (I used Sunflower Seed Oil).

In a large bowl add eggs, sugar, vanilla paste and beat with an electric mixer until pale and foamy (about 10 minutes over high speed). Sift and add flour and cornstarch: mix just until combined (don’t overmix).
Pour the batter into the prepared baking tray and spread evenly using a spatula.

Bake in preheated oven at 350°F (180°C) for 12 minutes.

Remove the cake from the oven and, using a thin spatula or a sharp big knife, check that it separates from the parchment paper. Immediately sprinkle the cake’s top with some powdered sugar, this will prevent the cake sticking. Place a parchment paper over the cake and roll the cake in the two parchment papers: you have to do it while the cake is still hot, otherwise it will crak.
Let the roll cool completely in the parchment paper.

Meanwhile cut in small pieces the fresh strawberries: place them over a kitchen paper and press over one kitchen paper to absorb juice excess.

In a chilled big bowl, place the powdered sugar and add little by little the whipping cream until well incorporated. Whip until stiff peaks form.

Unroll the cake and spread the strawberry jam evenly over the cake.
Spread ¾ of the whipping cream on top of the strawberry jam (you will use about ¼ of whipping cream for the finally cake decoration). I used #10 piping tip and then I removed the excess with a spatula.
Place chopped strawberries over the whipped cream.
Roll the cake up and cover with parchment paper or plastic wrap.

Refrigerate for at least 2 hours (better overnight) then cut the edges and decorate whith whipped cream and fresh strawberries before serving.

You can store the cake in refrigerator for about 3 days.