Vanilla Swiss Roll with Strawberry Sauce (Easy to Make)
This Vanilla Swiss Roll has a super soft sponge with a lusciously velvety strawberry sauce, rolled up and topped with fresh strawberries.
Servings 12
Ingredients
For the Batter:
- 6 eggs large
- ¾ cup sugar
- 1/8 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.