This Vanilla Swiss Roll with Strawberry Sauce has a super soft sponge that's the perfect vehicle for the lusciously velvety strawberry sauce, and it’s all rolled up and topped with fresh summer strawberries.
Table of Contents
Why You'll Love This Recipe
We all love a good vanilla Swiss roll. It's a classic dessert that's loved by kids and adults alike. Here's why we love this recipe:
- Soft and Spongy: The cake in this recipe is incredibly soft and spongy, making every bite a true pleasure.
- No-Cook Strawberry Sauce: The no-cook strawberry sauce not only adds a burst of fresh flavor but also keeps the recipe really simple.
- Customizable: While I love the combination of vanilla and strawberries, this recipe is incredibly versatile. You can use different fruits to make your own custom Swiss roll!
- Easy to Make: The detailed instructions and tips in this recipe make it easy for anyone to recreate this delicious dessert at home.
- Impressive Presentation: The final cake looks absolutely stunning, making it the perfect dessert for gatherings and special occasions.
Key Ingredients
- Eggs – The eggs are the star of our batter. They provide structure and stability for the cake, allowing it to roll without breaking.
- Cream Cheese – Our cream cheese filling is what takes this Swiss roll to the next level. It adds a tangy creaminess that pairs perfectly with the sweet strawberry sauce.
- Heavy Whipping Cream – This is used to make the cream filling. Make sure it is cold before you start whipping it.
- Strawberries – Fresh strawberries are used to make a simple, yet delicious, strawberry sauce that adds a burst of fruity flavor to each bite
How to Make Vanilla Swiss Roll
Step 1
Beat eggs and sugar together on high speed for 10 minutes until fluffy. Add salt and vanilla extract. Beat for a couple more minutes.
Step 2
Gently sift in the flour and fold it into the batter. Spread the batter on a lined baking sheet and bake for 18 minutes.
Step 3
While the cake is still warm, sprinkle confectioners' sugar on the cake and roll it into a loose log. Let it cool completely before frosting.
Step 4
For the strawberry sauce, blend strawberries and sugar until smooth.
Step 5
For the cream, beat cream cheese and sugar until the sugar is dissolved. Add vanilla extract and cold heavy cream. Beat until thick and fluffy.
Step 6
Spread the strawberry sauce on the cooled cake sponge. Place the cream in ¼ cup portions and spread it evenly. Roll the cake and sprinkle confectioners' sugar on top. Add halved strawberries and refrigerate before serving.
For full list of ingredients and instructions, see recipe card below.
Serving Suggestions
Vanilla Swiss Roll is a classic dessert that pairs well with a variety of accompaniments. Here are some serving ideas to make it even more delicious:
- Fresh Berries: The light, fluffy texture of the Swiss roll is the perfect match for fresh berries. Try serving it with a mix of strawberries, raspberries, and blueberries.
- Ice Cream: A slice of vanilla Swiss roll is even more decadently delicious when paired with a scoop of your favorite ice cream.
- Hot Drinks: This dessert goes great with a warm cup of coffee or a soothing cup of tea. The flavors of the Swiss roll will really shine when enjoyed with a hot drink.
- Cream: A dollop of whipped cream or a drizzle of heavy cream can take this dessert to the next level. It adds a creamy, rich element that complements the light cake perfectly.
- More Desserts: If you're hosting a party, you can serve the Swiss roll with other desserts like Classic Chocolate Cake, Apple Pie, or Lemon Bars, so everyone can have a little bit of everything.
Recipe Variation Ideas
This Vanilla Swiss Roll is a versatile dessert and we love experimenting with it. Here are some of our favorite variations and substitution ideas:
- Fruit: Instead of strawberries, you can use any berry of your choice. Blueberries, raspberries, or a mix of berries would work great in this recipe. You can even try a tropical twist with chopped mangoes or a passion fruit sauce like we use in this Passion Fruit Roulade.
- Lemon: For a tangy flavor, add a teaspoon of lemon zest to the cake batter and the cream.
- Nuts: Chopped nuts like almonds, pistachios, or hazelnuts can be folded into the cream to add a crunchy texture.
- Chocolate: For a chocolatey version of this Swiss Roll, try adding cocoa powder to the cake batter and using a chocolate spread or ganache instead of the cream and berries.
- Spices: You can experiment with spices like cinnamon or nutmeg for a warm, cozy flavor.
- Alcohol: A splash of liqueur like Grand Marnier or Chambord in the berry sauce can add a sophisticated touch to this dessert.
Frequently Asked Questions
You can use any type of fresh strawberries for the sauce. Make sure they are ripe and sweet for the best flavor.
Yes, you can use cake flour if you prefer a lighter texture. You can also use gluten-free flour for a gluten-free version. However, the texture and flavor may vary.
Letting the cake roll cool before frosting is important because it allows the cake to set and the frosting to hold its shape. If you try to frost the cake while it's still warm, the frosting will melt and the cake may break.
To prevent the cake from sticking to the parchment paper when rolling, sprinkle a little bit of confectioner's sugar on top of the cake before rolling. This will also give a nice, subtle sweetness to the cake.
How to Store Leftovers
- Storing: After enjoying this delicious vanilla Swiss roll, you can store any leftovers in the refrigerator. Place the Swiss roll in an airtight container to keep it fresh for up to 3 days.
- Freezing: If you want to store it for a longer period, you can freeze it. Simply wrap the roll in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 1 month.
- Thaw: When you're ready to enjoy your frozen Swiss roll, let it thaw in the refrigerator. This will help it retain its moisture and texture as it thaws.
- Reheating: You can enjoy the Swiss roll straight from the refrigerator. If you prefer it slightly warm, you can reheat individual slices in the microwave for about 10-15 seconds. Be careful not to overheat it, as this can cause the cake to become dry.
If you make this Vanilla Swiss Roll Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
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Recipe
Recipe Card
Vanilla Swiss Roll with Strawberry Sauce (Easy to Make)
Ingredients
For the Batter:
- 6 eggs large
- ¾ cup sugar
- ⅛ tsp. salt
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
For the Strawberry Sauce:
- 12 strawberries
- 1 tbsp. sugar
For the Cream:
- 4 oz. cream cheese
- ¼ cup sugar
- 1 tsp. vanilla extract
- 2 cups heavy whipping cream chilled
Instructions
How to Make the Batter
- 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.
How to Make Strawberry Sauce
- 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.
How to Make Cream
- 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.
How to Assemble
- 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
- Always make sure to beat the egg and sugar mixture for the full 10 minutes. This will give your cake roll the perfect light and fluffy texture.
- When adding the flour, remember to do it in two separate additions and gently fold it in. This will keep your batter from becoming too dense while still being well combined.
- After baking, let your cake roll cool for about 2 minutes before rolling. This will help the sponge moisten and separate from the parchment paper, making it easier to roll.
- Don't forget to sprinkle confectioner's sugar on the parchment paper before rolling your cake. This will prevent the cake from sticking and tearing.
- When making the strawberry sauce, make sure to blend the strawberries and sugar until smooth. This will give your sauce a nice, even consistency.
- For the cream, start with softened cream cheese and beat it with the sugar until the sugar is fully dissolved. This will prevent your cream from being grainy.
- When assembling your cake, spread the strawberry sauce first and then place the cream in ¼ cup portions throughout the sponge cake. This will help you to distribute the sauce and cream evenly.
- If you have leftover strawberry sauce, pour a couple of tablespoons over the cake roll when serving. It's a delicious addition and prevents waste.
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