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- Dish type
- Cakes with fruit
- Berry cake
- Strawberry cake
There is something so special about a classic swiss roll. You can use other berries, if desired.
5 people made this
- For the sponge
- 4 egg yolks
- grated zest of 1 lemon
- 175g caster sugar
- 4 egg whites
- 1 pinch of salt
- 100g plain flour
- 75g cornflour
- 1 teaspoon baking powder
- For the filling
- 500-750g strawberries
- lemon juice
- sugar for the strawberries
- 400ml cream
- 1 teaspoon vanilla extract
- Approximately 6 tablespoons elderflower jam (optional)
MethodPrep:25min ›Cook:15min ›Extra time:3hr setting › Ready in:3hr40min
- Beat egg yolks with the lemon zest until foamy and gradually add in 2/3 of the sugar. Beat the egg whites with 4 tablespoons of cold water and salt until stiff and gradually add the rest of the sugar. Fold the egg whites into the egg yolks.
- Sieve the flour, cornflour and baking powder into a bowl and fold in the egg mixture.
- Preheat the oven to 160 C / Gas 2. Line a Swiss roll tin with baking parchment and spread the cake mixture evenly over it. Bake in the preheated oven for 15 minutes (possibly reducing the temperature to 120 C after 5 minutes if you notice too much browning).
- Meanwhile, set 8-10 strawberries aside for the decoration and wash and chop up the remaining strawberries. Macerate in a bowl with sugar and lemon juice.
- Sprinkle a tea towel with the sugar and flip the baked sponge onto it. Remove the baking parchment and roll up the sponge while still warm and allow to cool.
- For the filling: beat the cream with the vanilla.
- Unroll the sponge carefully and spread the elderflower jam over it. Then a apply a layer of whipped cream and finally spread the marinated strawberries over it.
- Carefully roll up the sponge again. Place the Swiss roll on a plate with the seam down (best to do this while still in the tea towel) and cover with the remaining cream. Garnish with some strawberry halves or whole strawberries.
- Leave to set for a few hours in the fridge before serving.
Reviews & ratingsAverage global rating:(2)
Chocolate Strawberry Swiss Roll
This Chocolate Strawberry Roll is a delightful dessert perfect for summer days. A flower decorated chocolate sponge cake filled with a light filling of white chocolate, whipped cream and diced fresh strawberries. May seem like a great dessert for a girl gathering due to the flower decor on the sponge cake.
I&rsquove kept seeing decors made on sponge cakes and I really wanted to try a floral one as spring is finally here now and I must say it&rsquos fun to prepare and really satisfying.
You can choose whatever filling you desire, with or without the strawberries, in either way it&rsquos delicious and quite easy to prepare.
- Makes about 12 servings
- For Flower Pattern
- 1 small egg
- 2 tbsp (30g) sugar
- 1/3 cup+ 1 tbsp (50g) all-purpose flour
- 1 tbsp (14g) butter, melted
- red food coloring
- Chocolate Sponge Cake
- 4 eggs
- 1/2 cup (100g) sugar
- 2 tbsp (28g) vegetable oil
- 1 tsp (5g) vanilla extract
- 1/3 cup+ 1 tbsp (50g) all-purpose flour
- 1/3 cup (40g) dark unsweetened cocoa powder
- 1 tsp (4g) baking powder
- 1/2 tsp (2g) salt
- 5.5 oz (150g) white chocolate
- 3 tbsp (45g) whipping cream
- 1 cup (240g) whipping cream, chilled
- 9 oz (250g) fresh strawberries, finely diced
- Prepare the batter for flower pattern. You can use the flower template I've used or make your own.
- Slightly grease a 12x16 inch (30x40cm) baking sheet. Add the flower pattern paper and add a parchment paper on top.
- In a medium bowl whisk egg with sugar until combined. Add flour and melted butter and whisk to combine. Add red food coloring until the desired color is reached. Place the batter into a piping bag or small bottle fit with a small plain tip.
- Gently pipe flowers onto the parchment paper. Freeze the baking sheet until you prepare the sponge cake batter. for about 15-20 minutes.
- Prepare the sponge cake. Preheat the oven to 350F (180C).
- In a medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside.
- In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add vanilla extract and oil and mix until well incorporated. Gradually add flour mixture.
- Pour the batter into the prepared baking sheet over the frozen flowers and spread evenly into the corners using the back of the spatula.
- Bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.
- Sprinkle with powdered sugar. This helps the cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Flip again and while still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.
- Prepare the filling. Place chocolate and 3 tbsp (45g) cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Cool to room temperature.
- In another bowl whip cream until stiff peaks form. Gradually fold in melted chocolate.
- Unroll the cake and spread the chocolate filling evenly over the cake leaving a 1 inch (2.54 cm border).
- Sprinkle finely diced fresh strawberries over the filling.
- Roll the cake back up. Refrigerate for at least 2 hours before serving. Enjoy!
This Strawberries and Cream Swiss Roll is:
- deliciously light and fluffy
- moist and tender
- infused with vanilla
- filled with homemade whipped cream&hellip
- &hellipand homemade strawberry sauce!
This is one of my favourite Swiss Roll recipes (and I love making swiss rolls!) and I&rsquom excited to share it with you! This cake is so moist and fluffy, and infused with vanilla.
Filled with fresh strawberry sauce and homemade whipped cream, it really is one of the best desserts you&rsquoll ever make this summer, and it&rsquos a real crowd-pleaser. Best make two just to be safe, because they&rsquore gonna ask for seconds!
- Make sure you are using the right size of eggs, which is medium eggs if you live in Germany and large egg in the US.
Otherwise, you will need all-purpose flour, cornstarch, sugar, and some vanilla. And some more strawberries for serving with the roulade.
Step-By-Step Strawberry Swiss Roll
In a large mixing bowl, sift in cake flour, sugar, baking soda, cream of tartar and salt. Stir to combine. I like this type of strainer for sifting dry ingredients because it's quicker and provides better control. Create a well in the center. Inside it, add yolks, oil, vanilla extract and milk.
With a spatula, stir to combine until fully incorporated, do not over mix. Set this milk-flour mixture aside.
Next, Make the meringue in a clean and dry, non-plastic mixing bowl (ex. stainless steel mixing bowl or glass mixing bowl). This is crucial as meringues do not whip well in the presence of oil and water. Whip egg whites on slow speed until frothy, add cream of tartar. Whip until stiff peaks as shown in the photo above on the right. When the whisk is pulled out, the meringue does not droop on itself.
Gently fold the meringue into the cake flour batter until fully incorporated.
Dab a little bit of the batter onto the parchment paper and stick it to the pan to prevent the paper from tipping over into the cake batter. I used a darker colored pan here giving my cake a more golden finish. It turns out this 8 x 12 pan size in this color is a little hard to find, my pan was inherited but I was able to find this one on Amazon for you.
Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Rap the cake pan on the counter a few times to rid excess bubbles. Bake for 14-16 min. at 325 F. Let cool 5 min. in the pan before removing. Place cooling rack over cake pan.
Flip cake over onto the rack, remove pan. Gently remove paper. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.
Place a piece of new parchment paper on top of the cake. Flip the cake over and start rolling.
Let it cool in this wrapped condition while making the fresh cream.
Clean and pat dry strawberries, then cut into 1 cm sized pieces. Apply an even layer of cream to unrolled cake roll, spread strawberries evenly apart, then roll up. Wrap cake roll in plastic wrap and place in fridge to set before cutting. Cut off the sides before serving for a cleaner finish.
Strawberry And Cream Swiss Roll Recipe
You must have tried the ready made swiss rolls available in the market and we all know that you really don't get over eating them until you have 2 -3 pieces in one go. Don't worry we got you an easy peasy recipe of the strawberry swiss cream roll to share and enjoy with your friends and family over desert time.
Few drops Vanilla Essence
Carton cream, whipped - 11/2 cup
Strawberries, chopped - 8-10
Preheat oven to 200°C/400°F/Gas 6.
Line a swiss roll tin 33cm x 23cm/13 x 9 with greaseproof paper.
Put the egg whites into a large clean dry bowl, add a pinch of salt.
Beat until mixture is stiff and dry looking in appearance.
Add the sugar and continue beating until thick and shiny.
Finally beat in egg yolks until thick and trail of beaters remain.
Sieve the flour and gradually add to the egg mixture folding it in with a metal spoon.
Lastly fold in the essence if used.
Transfer to the prepared tin and spread evenly.
Lay a sheet of greaseproof paper dusted with a little caster sugar on the work surface.
When the cake is baked, turn it onto the paper, remove the lining paper, and trim the edges with a sharp knife.
Roll the cake up from its longest edge with the paper inside. Leave to cool.
When cold, about 20 minutes, gently unroll and remove the greaseproof paper.
Spread with the whipped cream and arrange chopped strawberries on top of cream.
Strawberries and Cream Swiss Roll
Strawberries and Cream Swiss Roll is a refreshing summer cake that is sure to impress and satisfy your guests!
One of my favorite summer combos is strawberries and cream. In fact, I’m sitting here eating a bowl of strawberries and ice cream (topped with fudge of course) as I write this. I could seriously eat that and waffles with strawberries and whipped cream every single day and not get sick of it. This combo is also great on or in a cake like this gorgeous Swiss roll. A perfectly refreshing summer dessert that is loved by all!
Cake rolls look really fancy as well as complicated but they are actually quite easy to make. I was intimidated by them for the longest time but I made my first one ever not even a year ago and fell in love with not just the look but also the taste/texture and even the fun unique process.
The cake doesn’t have much fat (oil or butter) in it which makes it more pliable and easy to roll up. What’s also nice about not having much fat is that you can feel a little less guilty about the yummy creamy goodness that is all spiraled up in it. Oh, and since it is such a thin cake it also takes very little time to bake which is extremely nice in the summer when you’re battling the heat.
In addition to a spiral of cream filling, this cake also has a thin layer of strawberry jam. I’m a bit of a jam snob and prefer homemade Strawberry Freezer Jam but if you must, you can use store-bought. But for real, the taste of homemade jam is so much better.
If you’re looking for a delicious treat to share (and to impress), bring this refreshing cake to your next summer dinner party. Enjoy!
Strawberry and Cream Swiss Roll
This is one of my family's favorite recipe. It's beautiful, easy to prepare and delicious.
To prepare the cake: 1. Preheat the oven to 375 degree F. Grease a 10 by 15-inch baking pan with cooking spray. Then, line the pan with parchment paper. Make sure the parchment pager is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done. 2. Next, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add in around ½ of the sugar and beat until stiff peak forms. 3. In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, melted butter and heavy cream until incorporated. 4. Sift the cake flour into the egg yolk mixture. Add the lemon zest and lemon juice and fold until all ingredients are just combined. Fold egg whites into the egg yolk mixture in three batches. Be careful not to deflate the egg whites too much. 5. Gently spread the cake batter evenly onto the prepared cake pan. Bake at 375 degree F for 8 to 10 minutes, or until a tooth pick inserted into the cake and comes out clean. 6. Place on a wiring rack until completely cooled. Mean while, work on the filling.
To prepare the filling: 1. Beat the heavy cream with powdered sugar and vanilla until stiff peak formed.
To assemble the cake: 1. Spread the whipped cream evenly onto the cooled cake. Sprinkle the strawberries onto the cream evenly. 2. Roll the cake up, from the shorter end. Trim off ½-inch of the cake on both ends for a prettier presentation. 3. Top with fresh strawberries and serve. Or, wrap in plastic wrap and refrigerate until ready to serve.
Strawberry & Cream Swiss Roll
Strawberry Cream Swiss Roll or Erdbeerroulade is a light and airy fat-free sponge filled with a delicious strawberry cream filling.
- FOR THE SPONGE CAKE:
- 70 grams Granulated Sugar, Plus 2 Tablespoons, Divided
- 3 Eggs, Separated
- 1 dash Salt
- 1 Tablespoon Hot Water
- 70 grams All-purpose Flour
- FOR THE FILLING:
- 250 grams Fresh Strawberries, Divided
- 9 grams Vanilla Sugar
- 200 milliliters Double Cream
- Icing Sugar, For Sprinkling
For the sponge cake:
Beat 70 grams sugar, egg yolks and water in a bowl for about 5 minutes, until mixture is thick and frothy.
Whisk egg whites with salt until stiff. Add remaining 2 tablespoons sugar and continue beating until egg whites are shiny.
Carefully fold beaten egg whites and flour into egg yolk mixture. Spread the sponge mix (about 1 cm thick) onto parchment-paper-lined rectangular baking tray.
Bake for approximately 6 minutes in the middle of a preheated 220ºC (425ºF) oven.
Flip sponge with the paper on a fresh parchment paper, coat top parchment paper with a wet cloth, pull away the top parchment paper carefully. Cover sponge immediately with the inverted baking tray and let cool down completely.
For the filling:
Using a hand blender, mix 50 grams strawberries with vanilla sugar. Strain through a very fine sieve.
Whip the cream with strawberry puree until stiff. Fold in the rest of the strawberries.
Spread the strawberry cream over the sponge, leaving a 2 cm margin free around the sponge. Starting from the narrow side, roll up the sponge into a tight roll.
Refrigerate Swiss Roll for about 30 minutes. Cut off both ends, sprinkle with icing sugar, and serve.
Strawberry Cake Roll
The Japanese are really on to something with these patterned cake rolls. They are as impressive to behold as they are delicious to eat, and are arguably much easier and less time-intensive than fancy frosted layer cakes.
Talk about dressed to impress!
If you’re the type that wants to create beautifully decorated cakes that’ll wow your guests, but don’t want to deal with a laborious layer cake, you should definitely give a Japanese-style patterned cake roll a try.
This stunning style of cake allows you to create intricate designs that are baked right into the cake itself, no fancy frosting necessary.
The technique does require some basic piping skills (the more you practice the better you’ll get), but honestly, even if you just piped a bunch of polka dots all over the thing, the result would be absolutely lovely.
Unlike my pumpkin roll cake which divides the main sponge batter into three separate colors, this method uses a separate paste-like batter that can create a more detailed design.
The paste is piped onto a sheet of parchment, freezing briefly to set, then an airy sponge cake batter is poured over the top. After baking, peel back the parchment paper and prepare to be wowed!
I originally went for a more abstract strawberry design, with a pink background, green squiggles and yellow seeds. It came out quite cute, but looked more like an Easter egg than a strawberry. And unfortunately, I failed big time when it came to the filling on that first roll, attempting a strawberry marshmallow filling that, while it tasted amazing, oozed out of the ends of the roll like sweet, sticky magma.
Since I had to remake the cake anyway to fix the filling, I also reworked the design, opting for dots instead of squiggles (easer to pipe), and simplified red berries so there would be no mistaking the flavor of this cake roll.
The cake batter paste gives the pattern an almost embossed feeling, the paste cooking up slightly firmer than the surrounding sponge. It’s a cool effect, although it is a bit tricky to cut since the paste bakes up firmer than the sponge cake itself (tip: use a serrated knife to very gently saw through the bigger shapes). Or, plan a design that allows you to cut in between the piped shapes.
The little bubbles that appeared in the berries were a complete accident, but don’t they look like little seeds?
Pro Tip: To keep your cake roll from slumping into an oval, chill it in a large cardboard mailing tube (about 3.25″ in diameter). I used a cardboard tube that a whiskey bottle came in and it couldn’t have been more perfect.
This same technique could be used to create just about any design your heart desires!
Whatever design you go with, I recommend creating a template or drawing the design on the back of your parchment before you start piping. I know I personally have trouble controlling the piping tip (my hands just don’t have that kind of strength), so not having to think about the design as you go is immensely helpful.
I’ve created a printable template with my design (scroll down below the recipe to get it). Just print the template onto a sheet of letter sized paper, and place it under your parchment paper to help you pipe the precise design. Just don’t forget to remove the paper before baking!
Since piping a design like this is somewhat tedious, you can save yourself some effort and only put the design on the outer 2/3 of the cake. The rest will be rolled up inside the final cake roll, after all, so only the part of the cake will actually be visible on the outside of the roll. (If you do this, just be sure that when you roll up your cake, you start with the blank side, otherwise your beautiful design will end up on the inside of the roll where no one can see it.)
UPDATE 8/31/30: After testing this recipe numerous times I’ve adjusted the design paste recipe. The original paste was a thick batter, and while it held detail nicely, it was rather tough to pipe, and thinning it out made it harder to get a detailed design. The new and improved design paste uses softened butter rather than vegetable oil, making for a more butter-cream like consistency that’s quite easy to pipe with a piping bag. It’d also work really well with cake stencils!
The updated design paste blends better with the cake, so the design won’t be quite as ‘raised’ looking as the photos. It’s also softer, and easier to cut than the old version.
For reference, if you’ve made this recipe previously and want to replicate it, the original design paste called for 1 large egg white (30g), 2 tablespoons (16g) powdered sugar, 1/2 cup (50g) cake flour, 1 tablespoon (15g) vegetable oil, and 1-2 teaspoons milk as needed. The updated recipe is shown below.