Strawberry Swiss Roll Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

fresh strawberries

🥗Healthier: frozen strawberries

💰Cheaper: canned strawberries

Frozen strawberries are often less expensive and available year-round.

Chop 300 g of strawberries and place them in a pot with 50 g of sugar and 15 ml of water to make strawberry jam.

Cook the jam for about 20 minutes until it thickens but still has visible strawberries; let it cool on a wire rack.

In a mixing bowl, whisk together 4 eggs, caster sugar, and 1 tablespoon of vanilla extract until it reaches a lemony color and fluffy texture.

Sift in all-purpose flour, baking powder, and a pinch of salt; mix until combined.

Slowly add vegetable oil while mixing until the batter is smooth.

Pour the batter into a baking tray, spreading it evenly, and tap the tray to settle the batter.

Bake in a preheated oven at 180°C (fan oven) for 12 to 15 minutes.

Dust a clean cloth with icing sugar and turn the baked cake onto it immediately after removing it from the oven.

Peel off the parchment paper and roll the cake with the cloth; let it cool for about 40 minutes.

Unroll the cooled cake and spread the cooled strawberry jam over it.

Whip fresh cream with a tablespoon of vanilla and a dusting of icing sugar; spread this over the jam.

Roll the cake back up and refrigerate for 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens