Strawberry and cream Swiss roll

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Today I'd like to share a recipe for a Swiss roll filled with vanilla cream and - mandatory in the summer - strawberries.

It's a cake that is very easy to prepare yet always impresses. Fluffy sponge cake is wrapped around pleasant vanilla filling, while juicy strawberries bring the flavour of summer with every bite. An absolute classic!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (25 cm long roll)

Sponge

  • 100 g (2/3 cup) all purpose flour
  • 1 tsp baking powder
  • 4 large eggs (~230 g), separated
  • pinch of salt
  • 100 g (1/2 cup) caster sugar

Filling

  • 150 g mascarpone cheese
  • 150 g whipping cream
  • 1 tsp vanilla paste
  • 20 g (1 tbsp) icing sugar
  • 120 g strawberries

Method

  1. Sift 100 g all purpose flour and 1 flat tsp baking powder into a medium bowl. Stir through the dry ingredients shortly with a whisk to distribute baking powder in flour.
  2. Pour 4 large egg whites into a separate large bowl and add a pinch of salt. Whip the egg whites with an electric mixer until they become fluffy and the beaters start to leave noticeable marks in the egg whites. Start adding 100 g white caster sugar then. Do it slowly, one tablespoon at a time, beating the contents of the bowl at high speed until sugar fully dissolves. Once all of the sugar is in, the egg whites should become thick and shiny. Turn the mixer speed to low then and mix in 4 egg yolks, adding one egg yolk at a time.
  3. Add dry ingredients to the batter in two batches, folding them in carefully with a silicone spatula. Try not to remove too much air from the batter.
  4. Transfer the batter into a greased baking tin lined with baking paper, 25 x 38 cm. Spread it gently across the whole surface and even out the top.
  5. Bake the sponge cake in an oven preheated to 180 deg C (no fan) for 15 minutes.
  6. While the cake is baking, roll out a large piece of baking paper on a worktop and scatter icing sugar on its top. Take the cake out of the oven after 15 minutes and put it onto the baking paper covered with icing sugar. Peel the baking paper from the cake's bottom. Try to be careful to avoid damaging the cake. Roll the hot sponge cake into a roll, using baking paper to help. Set the rolled cake aside to cool completely.
  7. Pour 150 ml cold whipping cream into a large bowl and add 150 g cold mascarpone cheese, 20 g icing sugar and a generous teaspoon of vanilla paste. Beat the cream with an electric mixer until thick and almost stiff. Don't make it too stiff though - it will make it harder to spread the filling on the sponge if you do.
  8. Unroll cool sponge cake and transfer vanilla filling onto it. Spread the filling evenly across almost the whole surface, leaving a clean 2 cm strip along one of the shorter edges. Scatter cubed strawberries on top of the filling. Roll the cake, assisting yourself with the baking paper again. Roll it quite tightly to make sure the filling goes into all the nooks and crannies. Put the Swiss roll into a fridge for at least two hours, still in the baking paper, for the filling to set.
  9. Take the cake out of the fridge then, remove the baking paper and scatter icing sugar generously on top.
  10. Enjoy!

Approximate nutritional value
100 g

  • 307 kcal
  • Carbs: 28 g 
  • Fat: 19 g
  • Protein: 6 g
  • Fibre: 1 g

1 slice (recipe makes 10 slices)

  • 235 kcal
  • Carbs: 21 g 
  • Fat: 15 g
  • Protein: 5 g
  • Fibre: 0 g

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