Description

This deliciously light and fluffy Strawberries and Cream Swiss Roll Recipe is a classic irresistible refreshing dessert. The texture is enriched with sour cream to create a perfectly moist, soft and tender sponge cake. It’s then filled with a generous layer of strawberry jam and whipped cream with fresh strawberries, for the best Swiss roll recipe ever!!

Ingredients

Sponge:

4 large eggs

3/4 cup (150g) granulated sugar, with 2 tablespoons reserved for rolling

1/4 cup (50g) vegetable oil

1/4 cup (55g) sour cream

1 teaspoon (5ml) vanilla extract

1 cup (120g) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Filling:

1 1/4 cups (300ml) heavy whipping cream

2 tablespoons skim milk powder

2 tablespoons powdered sugar

1 teaspoon (5ml) vanilla extract

1/2 cup (170g) strawberry jam

Garnish:

Powdered sugar for dusting

1 1/2 cups (250g) fresh strawberries

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Instructions

Make the Vanilla Sponge: Preheat your oven to 350°F/180°C.
Grease a 15-inch x 10-inch Swiss roll pan with baking spray or brush it with melted butter.
Line the pan with parchment paper.
In a mixing bowl, whisk the eggs for 3-4 minutes until they become frothy.
Gradually add the sugar, whisking after each addition. Continue whisking for another 5 minutes until pale and thick and the whisk leaves trails in the mixture.
Combine the vegetable oil, sour cream, and vanilla extract together in a jug, then mix into the egg mixture.
In a separate bowl, sift the flour and baking powder, then whisk in the salt.
Fold one spoonful of the flour mixture at a time into the egg mixture using a balloon whisk to avoid lumps. Repeat until all ingredients are fully combined.
Pour the batter into the lined pan, ensuring to scrape out the bowl with a spatula.
Spread the batter evenly using an offset spatula or cake scraper.
Tap the pan on the work surface several times to release any air bubbles.
Bake the sponge for 14-16 minutes or until the center springs back lightly when pressed.
While the sponge is baking, lay a 20-inch length of parchment paper over a tea towel on a cutting board and sprinkle the reserved sugar onto the paper.
Turn the baked sponge out onto the parchment paper. Carefully remove the lining parchment paper and cut each short end on the diagonal to neaten and aid rolling.
Roll the sponge up inside the parchment and wrap it in the tea towel to cool completely.
Make the Filling: Sift the skim milk powder and powdered sugar into a medium bowl containing the cream and vanilla extract.
Beat with a hand mixer until firm peaks begin to form. Using a hand mixer helps to prevent over beating.
Assemble: Carefully unroll the cooled sponge and spread a generous layer of jam over it. Repeat with the cream.
Re-roll the cake and chill for 2 hours before serving.
To serve: trim the ends and transfer the Swiss roll to a serving dish. Dust with powdered sugar and serve with fresh strawberries.

Notes

Storage instructions:

Wrap or use an airtight container to store in the fridge for up to 3 days or double wrap in the freezer for 1 month.

Defrost in the refrigerator overnight before serving.

Prep Time: 30 minutes
Assembly Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Bake
Cuisine: American