The Best Light And Refreshing Strawberry Swiss Roll Cake Recipe | SwissRoll Cake | Farahil’s Kitchen

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.

Preheat the oven to 180°C (356°F).

Grease and line a baking pan.

Whisk together 75 g sugar, 1/4 cup oil, and 1/4 teaspoon salt until foamy.

Sift together 75 g all-purpose flour and 1 teaspoon baking powder; mix carefully into the wet ingredients without overmixing.

Pour the batter evenly into the prepared pan and bang the pan on the counter to release air bubbles.

Bake in the preheated oven for 10 minutes.

Remove the cake from the oven and cool in the pan for 15 minutes.

Carefully invert the sponge onto a tea towel and gently peel off the parchment paper.

Roll the sponge with the tea towel and set aside to cool.

Whip 115 ml milk with one sachet of whipped cream powder until stiff peaks form.

Once the sponge is cooled, gently unroll it and spread strawberry jam all over.

Spread a thin layer of whipped cream and add chunks of fresh strawberries on top.

Roll the sponge back up and refrigerate for 1 hour.

Pipe some whipped cream on top and garnish with fresh strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens