This Strawberry Vanilla Swiss Roll Recipe is the easiest and the quickest dessert you can ever make! Supper soft sponge cake topped with amazingly tasty (no cook) strawberry sauce, filled with super soft and fluffy cream, dusted with confectioners’ sugar and topped with loads of fresh strawberries.
As you see not much of a decorating effort is required, but the taste of it is indescribable! This recipe proves that you don't need to spend a lot of time in the kitchen to have an amazingly delicious dessert for this coming up Mother's Day holiday. You can whip up this thing literally in less than an hour. Give it a trty!
Batter Ingredients
Eggs - I used home eggs at room temperature; this cake roll looks more yellow in color
Sugar - Organic sugar was used but regular granulated white sugar works as well.
Flour - My preference is to use organic all-purpose flour, but Canadian or regular all-purpose flour will work.
Sea Salt - Reduces the sweetness and gives a lot of flavor to the cake roll.
Vanilla - Pure Vanilla extract or homemade vanilla is best and gives a lot of
Strawberry Sauce Ingredients
Strawberries - I prefer using homegrown strawberries, but if they are not in season I use organic strawberries.
Sugar - I love using organic sugar, but white granulated will wort too.
Cream Ingredients
Cream Cheese - Has to be room temperature before use, otherwise, you will end up with lumps in the cream.
Sugar - Organic sugar was used, but you may use white granulated sugar too.
Vanilla - Homemade or pure vanilla extract is best for the testier cream results.
Heavy Whipping Cream - I prefer using 40% fat consistency and has to be cold before adding to cream cheese mix.
Batter Instructions
Preheat oven to 350 F (180 C). Beat eggs and sugar together for about 10 minutes on high speed or until the mixture is thick and fluffy. Reduce speed to low then add salt and vanilla extract. Increase speed to high and beat for a couple more minutes.
Sift in flour in two additions. Using hand whisker or silicon spatula fold the flour in very gently from the bottom up just until combined with no dry flour remaining in the batter.
Spread batter evenly into a greased and lined with a parchment paper baking sheet (NOTE: I prefer making one end of the parchment paper little longer for easier rolling after baking). Bake for 18 minutes at 350 F (180 C).
Remove from the oven let the cake roll cool for about 2 minutes (this allows the cake sponge to moisten and separate from parchment paper)
Remove sponge cake from baking sheet. DO NOT remove parchment paper. Sprinkle a little bit of confections sugar on top of the cake roll (this will prevent from the sponge cake not sticking to the parchment paper) and roll the cake sponge into a loose log. Let it cool completely before frosting.
Strawberry Sauce Instructions
Rinse and destem strawberries, add them into a medium bowl, then add sugar and blend until smooth using a hand blender or a food processor. Set aside until ready for use.
Cream Ingredients
Using hand mixer beat softened cream cheese and sugar together for a couple of minutes on high speed until sugar is dissolved. Reduce speed to medium then add vanilla extract and cold heavy cream.
Scrape down the sides of a bowl using a silicon spatula and then beat the cream (starting from a medium mixing speed and gradually increasing to prevent splatter) for a
Assembling the Cake Roll
Gently unroll the cooled cake sponge. Spread strawberry sauce onto the cake sponge.
Next, place the cream in ¼ cup portions throughout the sponge cake and then connect the cream by pressing and spreading the cream with each of the portion (this prevents the cream and sauce mixture) gently and evenly.
Roll the cake (peeling off the parchment paper of the sponge cake) the same way as it was rolled out, keeping it together pretty firm, but not too tight or else the cake sponge will tear.
Finally, s
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Strawberry Vanilla Swiss Roll Recipe
Ingredients
- Batter Ingredients
- 6 large – eggs
- ¾ cup – organic sugar
- ⅛ tsp. – sea salt
- 1 tsp. – pure vanilla extract
- 1 cup – organic all-purpose flour
- Strawberry Sauce Ingredients
- 12 strawberries
- 1 tbsp. – organic sugar
- Cream Ingredients
- 4 oz. – cream cheese
- ¼ cup – organic sugar
- 1 tsp. – pure vanilla extract
- 2 cups – cold Heavy Whipping Cream
Instructions
- Batter Instructions
- Preheat oven to 350 F (180 C). Beat eggs and sugar together for about 10 minutes on high speed or until the mixture is thick and fluffy. Reduce speed to low then add salt and vanilla extract. Increase speed to high and beat for a couple more minutes.
- Sift in flour in two additions. Using hand whisker or silicon spatula fold the flour in very gently from the bottom up just until combined with no dry flour remaining in the batter.
- Spread batter evenly into a greased and lined with a parchment paper baking sheet (NOTE: I prefer making one end of the parchment paper little longer for easier rolling after baking). Bake for 18 minutes at 350 F (180 C).
- Remove from the oven let the cake roll cool for about 2 minutes (this allows the cake sponge to moisten and separate from parchment paper).
- Remove sponge cake from baking sheet. DO NOT remove parchment paper. Sprinkle a little bit of confections sugar on top of the cake roll (this will prevent from the sponge cake not sticking to the parchment papeand roll the cake sponge into a loose log. Let it cool completely before frosting.
- Strawberry Sauce Instructions
- Rinse and destem strawberries, add them into a medium bowl, then add sugar and blend until smooth using a hand blander or a food processor. Set aside until ready for use.
- Cream Ingredients
- Using hand mixer beat softened cream cheese and sugar together for a couple of minutes on high speed until sugar is dissolved. Reduce speed to medium then add vanilla extract and cold heavy cream.
- Scrape down the sides of a bowl using a silicon spatula and then beat the cream (starting from a medium mixing speed and gradually increasing to prevent splattefor a couple of minutes or until thick and fluffy.
- Assembling the Cake Roll
- Gently unroll the cooled cake sponge. Spread strawberry sauce onto the cake sponge.
- Next, place the cream in ¼ cup portions throughout the sponge cake and then connect the cream by pressing and spreading the cream with each of the portion (this prevents the cream and sauce mixturgently and evenly.
- Roll the cake (peeling off the parchment paper of the sponge cakthe same way as it was rolled out, keeping it together pretty firm, but not too tight or else the cake sponge will tear.
- Sprinkle the top of the cake with confection sugar place halted strawberries and that is all! Refrigerate the cake roll for 2 - 4 hours before serving.
Notes
If you have leftover strawberry sauce pour
Looking for more cake roll recipes? Please check these out:
Vanilla Strawberry and Cream Cake Roll
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