Prepare your taste buds for an explosion of flavour with the irresistible Strawberry Swiss Roll Cake! This dessert is a heavenly combination of a light, fluffy sponge cake and a deliciously sweet and creamy filling bursting with fresh strawberries and whipped cream.
Perfect choice for any occasion, whether a special celebration or simply an indulgent treat for yourself. It’s sure to impress your guests and leave them wanting more. So, treat yourself and your loved ones to this divine dessert and savour every mouth-watering bite of this strawberry filled cake!
What is a Swiss roll cake?
A Swiss roll cake, also known as a jelly roll or cream roll, is a type of sponge cake that is filled with whipped cream, fruit, jam, or other sweet fillings, and then rolled up into a spiral shape. The cake is typically made with eggs, sugar, flour, and baking powder, which gives it a light and fluffy texture. The sponge cake is then baked in a sheet pan, and while still warm, it is rolled up with the cake filling, creating a distinctive spiral shape.
Why this recipe is amazing
Flavour & texture:
- Delicate and airy sponge cake texture that is light and fluffy with a hint of vanilla.
- Sweet and creamy cake filling made with fresh strawberries and whipped cream.
- Add strawberry jam for an extra burst of fruity sweetness and create a more pronounced strawberry flavour.
Difficulty & Time:
- No separating eggs and fussy steps. Achievable for most home bakers with patience and practice.
- Can be a little tricky but with my tips & tricks, we’ll set you up for success.
- The total time required is around 1 to 1.5 hours.
- A classic cake with strawberry filling, but can experiment with other fruit fillings such as raspberries or blueberries.
- Add different textures and elements to the filling, such as chopped nuts or chocolate chips.
- Can be served as a dessert, snack, or part of a brunch or afternoon tea spread.
- Perfect for any occasion, from a casual family gathering to a fancy dinner party.
What ingredients are needed
Large eggs: provide structure and texture to the cake and act as a leavening agent to make the cake rise.
White sugar: sweetens the cake and also helps to create a light and airy texture.
Salt: enhances the flavour of the cake and balances the sweetness.
All-purpose flour and cornflour/starch: form the base of the cake and provide structure to the batter.
Baking powder: leavens the cake and helps it to rise in the oven.
Butter: adds moisture and richness to the cake.
Vanilla: adds flavour and aroma to the cake.
Powdered sugar: used for dusting and decorating the finished cake.
In terms of why these specific ingredients are used, the combination of eggs, sugar, flour, and baking powder is the foundation of the sponge cake. The addition of butter and vanilla adds richness and flavour to the cake. Cornflour/starch is used to make the cake more tender and delicate, while salt balances the sweetness and enhances the overall flavour. Powdered sugar is used for dusting the cake and giving it a decorative finishing touch. Overall, these ingredients work together to create a light and fluffy sponge cake that is perfect for rolling and filling with whipped cream and fresh strawberries.
Recipe Testing Zone
Troubleshooting & things I’ve learned from testing this recipe:
- Cracking: If the cake cracks when you roll it, it may be too dry or overcooked. To prevent cracking, make sure to roll the cake while it is still warm and pliable, and avoid overfilling it with cream and strawberries.
- Dryness: If the cake is dry, it may have been overcooked or left out for too long without being covered. To prevent dryness, make sure to bake the cake for the recommended amount of time and cover it with plastic wrap or foil after it cools.
- Tough texture: If the cake has a tough texture, it may be overmixed or have too much flour. To prevent a tough texture, make sure to mix the batter gently and not overmix it, and measure the flour accurately.
- Uneven rolling: If the cake does not roll evenly, it may be too thick or not rolled tightly enough. To prevent uneven rolling, make sure to spread the batter evenly in the pan and roll the cake tightly from end to end.
- Filling spillage: If the filling spills out of the sides of the cake, it may be too much filling or the cake may not be rolled tightly enough. To prevent filling spillage, make sure to spread the filling evenly and not add too much, and roll the cake tightly.
- Bitterness: If the cake tastes bitter, it may be overcooked or have too much baking powder. To prevent bitterness, make sure to bake the cake for the recommended amount of time and measure the baking powder accurately.
- Sticking to the pan: If the cake sticks to the pan, it may not be greased and lined properly. To prevent sticking, make sure to spray the pan and use baking paper to line the bottom of the pan.
Setting you up for success – Tips & Tricks for Swiss Roll Cake and Cake filling
- Use room-temperature eggs: Make sure your eggs are at room temperature before you start baking. This will help them whip up properly and create the light, fluffy texture needed for the cake.
- Whip eggs and sugar until thick and pale: This step is crucial for creating the proper texture of the cake. Whip the eggs and sugar together until they are thick and pale in colour, which can take several minutes. When you can create a figure 8 motion and it stays on the surface for 3-4 seconds, it’s ready!
- Sift dry ingredients: Sifting the dry ingredients 2-3 times, including the flour, cornflour/starch, and baking powder, will help to ensure that they are evenly mixed and free of lumps.
- Fold dry ingredients gently with a balloon whisk: When adding the dry ingredients to the wet ingredients, be sure to fold them in gently and let gravity move the mixture through the whisk. Use slow movements. Over-mixing can cause the batter to deflate, resulting in a dense cake.
- Don’t over-bake: The cake should be baked until it is just set and lightly golden brown. Overbaking can cause the cake to become dry and difficult to roll.
- Roll the cake while it’s still warm: Rolling the cake while it is still warm and pliable will help to prevent it from cracking. If the cake has cooled too much, it may become more difficult to roll.
- Use a clean tea towel: When rolling the cake, use a clean tea towel dusted with cornflour/starch to help prevent it from sticking and create a smooth surface. Avoid powdered sugar as it may make the cake surface moist.
- Let the cake cool completely before filling: Make sure the cake has cooled completely before adding the whipped cream, jam and fresh strawberries. If the cake is still warm, the whipped cream may melt and cause the filling to become runny.
- Dust with powdered sugar before serving: Just before serving, dust the cake with powdered sugar for a decorative finishing touch.
Frequently Asked Questions
When I made this dish on our live cooking show, some community members asked:
Fresh strawberries are recommended for this recipe, as they will provide the best flavour and texture. However, if fresh strawberries are unavailable I would suggest just using jam.
Yes, you can make the cake a day or two in advance and store it in the refrigerator until you are ready to fill and roll it.
Yes, you can use a different type of jam if you prefer. Raspberry or blackberry jam would also work well with this recipe.
Rolling the cake while it is still warm and pliable can help prevent cracking. You can also use a clean tea towel to help gently roll the cake and create a smooth surface.
The cake is best served the day it is made, but leftovers can be stored in the refrigerator for up to 2-3 days.
Yes, freeze the unfilled cake for up to 1-2 months. Thaw it in the refrigerator overnight before filling and rolling.
Yes, you can use a different type of fruit if you prefer. Raspberries, blueberries, or blackberries would all work well with this recipe. Just make sure to adjust the amount of sugar as needed, as different fruits have different levels of sweetness.
Strawberry Swiss Roll Cake
- 2 mixing bowls
- hand or stand mixer
- 25x38cm / 10x15inch cake tin
- Balloon whisk
- 4 large eggs room temperature
- 1 egg yolk room temperature
- 120 gm (½ cups) white sugar
- 55 gm (⅓ cups) plain flour
- 30 gm (3 tbsp) cornflour/starch
- ½ tsp (0.51 tsp) baking powder
- 60 gm (3½ tbsp) lightly salted butter melted
- ½ tbsp vanilla extract
- ~3 tbsp cornflour/starch sifted
Vanilla Whipped Cream
- 315 mls (1.32 cup) heavy whipping cream
- 2-3 tbsp powdered icing sugar
- 2 tsp (2.03 tsp) vanilla extract
- (⅓-½) strawberry jam optional
- 1½ cup fresh strawberries sliced
- powdered icing sugar for dusting
- Preheat the oven to 180°C / 350°F and grease and line a 28x35cm / 9 x 13 inch cake tin with baking paper. Allow 2 sides of the baking paper to be longer and stick up as tabs to help remove cake when baked.
- In a medium bowl, sift in the flour, cornflour/starch, and baking powder 2-3 times to ensure no lumps and the baking powder is fully distributed through the flours.
- In another large mixing bowl, beat the eggs and egg yolk together using a hand mixer until frothy. Gradually add the white sugar while continuing to beat the mixture until ribbon stage and becomes thick and pale. It should be thick enough that you can do a figure-8 motion and it stays on the surface for 3-4 seconds.
- Sift the plain flour, cornflour/starch, and baking powder into the egg mixture. Fold gently with a balloon whisk and let gravity move the mixture through the whisk. Use slow movements. Over-mixing can cause the batter to deflate, resulting in a dense cake.
- Add in the melted butter and vanilla extract, and fold until just incorporated. Ensure you fold from the bottom of the bowl and butter can pool there.
- From a low height, pour the batter into the cake tin, this helps prevent deflating the batter. Smooth the surface with a spatula.
- Bake for 12-16 minutes, or until lightly golden and when a toothpick is inserted into the centre of the cake, it comes out mostly clean.
- While the cake is baking, prepare a clean, dry tea towel. Generously dust half of the extra cornflour/starch over the tea towel. This is to help prevent it from sticking and to create a smooth surface. Avoid powdered sugar as it may make the cake surface moist.
- Remove the cake from the oven and let it cool for ONLY 1-2 minutes in the pan before running a sharp knife along the sides of the cake to loosen it. Gently lift the cake from the tin. In one quick motion, carefully flip the cake onto the prepared tea towel. Gently remove the baking paper.
- Sift over the remaining cornflour/starch on top of the cake. Starting with the short side, gently roll up the cake keeping the tea towel wrapped around the cake. Cover cake roll in clig wrap and place in the fridge for 30 minutes and allow the cake to get cool (but not cold) rolled up.
Make the Vanilla Whipped Cream
- Meanwhile, prepare the vanilla whipped cream by combining the heavy whipping cream, powdered icing sugar, and vanilla extract in a mixing bowl. Beat the mixture until stiff peaks form.
Bring It All Together
- Once the cake has cooled, gently unroll the cake, allowing it to stay slightly curled. Spread generously with jam and vanilla whipped cream and sliced strawberries. Carefully roll the cake back up.
- Place cake back in the fridge for at least 1 hour before dusting with powdered icing sugar and serving slices.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hey, we are Molly & Exceede
Former operating room Nurse and self-taught home cook + IT Engineer passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. We create simplified dishes for busy people with easy-to-find ingredients!
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