How to make Strawberry Swiss Roll Cake | Simple 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.

Preheat the oven to 375°F (190°C).

Line a jelly roll pan (18 x 13 inches) with parchment paper and generously butter the pan.

In a mixing bowl, whisk together 4 large egg yolks and 1/3 cup sugar until pale and fluffy.

Add 1 tsp vanilla bean paste, 2 tbsp vegetable oil, and 2 tbsp milk to the egg yolk mixture and mix until combined.

Sift together 3/4 cup cake flour, 1/2 tsp baking powder, and 1/4 tsp salt; gently fold into the egg yolk mixture until just combined.

In another bowl, whisk 4 egg whites until soft peaks form, then gradually add 1/4 cup sugar and 1 tsp lemon juice until stiff peaks form.

Gently fold the egg white mixture into the batter until fully incorporated.

Spread the batter evenly into the prepared jelly roll pan.

Bake for about 8 to 10 minutes, checking at the 8-minute mark to avoid overbaking.

Remove from the oven and let cool slightly before inverting onto a clean kitchen towel dusted with powdered sugar.

Peel off the parchment paper and roll the cake with the towel from one short end to the other; let cool completely.

In a mixing bowl, whip 2 cups of heavy whipping cream with 1 tsp pure vanilla extract, 3 to 4 tbsp powdered sugar, and 2 tbsp instant cheesecake pudding powder until soft peaks form.

Unroll the cooled cake and spread the whipped cream evenly over the surface.

Arrange 1 lb of chopped strawberries on top of the cream, adding extra strawberries for decoration if desired.

Roll the cake back up without the towel and place seam-side down on a serving platter.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens