Light and Fluffy Strawberry Swiss Roll Cake
It is absolutely impossible to resist a slice of this divine Strawberry Roll Cake. We love:
- light, soft, fluffy sponge cake
- filled with quick homemade strawberry jam which makes all the difference in the world
- easy recipe for a simple swiss roll or roulade, sprinkled with powdered sugar
- fruity, light, sweet spring and summer dessert
- kids and adults love it
- fantastic for celebrations, kids parties, picnics and to celebrate strawberry season
Tips and tricks on how to make the best Strawberry Swiss Roll Cake
Here are some tricks and tips that will help you always achieve the best possible result:
When making the sponge cake batter, make sure to always gently fold in the flour into the egg mixture. This way, the sponge cake will be airy and light.
Don't overbake the sponge cake, or the swiss roll won't be easy to roll or even worse, it will crack while rolling. The best way to prevent this is by not overbake the cake.
Make incisions using a serrated knife. When the sponge cake is baked and still hot, carefully remove the parchment paper and make two incisions in the short part of the cake facing you. The incisions should be about 2 cm (1-inch) apart and not deeper than 2 - 3 mm (5/64-inch). It will be easier to roll the cake this way.
Always roll the baked sponge cake while it's still hot - this will prevent the cake from cracking and tearing apart. Prepare a damp towel, then place a sheet of parchment paper on top (dusted with powdered sugar). Using this method with a damp towel will prevent the sticking of the cake on the towel and it will prevent any fabric softener or detergent fragrances from reaching the food.
Cool the swiss roll cake to room temperature before spreading the homemade strawberry jam on it. This will help the swiss roll to hold its beautiful shape and prevent it from opening.
Tightly roll the Strawberry Swiss Roll Cake and set aside for 15 - 30 minutes before serving to achieve a beautiful shape.
How to store and freeze Strawberry Swiss Roll Cake
It's so easy to store this Strawberry Swiss Roll Cake. So you can always have a slice at hand when you crave it.
Store it at room temperature in an airtight container for up to 2 days. Or keep it chilled in the fridge. Store in the refrigerator for up to 5 days, wrapped in parchment paper and cling film or place it in an airtight container to prevent it from drying.
You can easily freeze it too. Transfer the cold Strawberry Swiss Roll Cake into a freezer bag or airtight container and place in the freezer for up to 2 months. Defrost by bringing it to room temperature before serving.
Feel free to slice it into thick slices before placing it in a freezer bag. This way, you can take out one slice and leave the rest in the freezer for later. Defrost by bringing it to room temperature before serving.
How to make Strawberry Swiss Roll Cake
Check this quick recipe video to master this simple Strawberry Swiss Roll Cake at home.
Try these fantastic strawberry desserts too
- Strawberry Mousse Cake
- Macerated Strawberries
- Strawberry Shortcakes with Whipped Cream
- Pavlova with Strawberries and Cream
- Viennese Whirls
- Yogurt Mousse with Macerated Strawberries
METHOD
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quick strawberry jam
First, make the strawberry jam. Clean the strawberries and cut them in small chunks. Add to a saucepan along with sugar, freshly squeezed lemon juice, and vanilla paste. Place the saucepan over medium heat, stir and cook for about 15 minutes or until the strawberries and soft and the mixture is thickened, stirring occasionally. Remove from the heat and leave to cool to room temperature.
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brown butter
Make the brown butter. Place a saucepan with butter over medium heat. When the butter melts, continue to cook for 3 - 4 minutes or until it turns light brown and the beautiful nutty aroma appears. Remove from the heat, strain through a fine sieve into a bowl, and set aside to cool to room temperature. Preheat the oven to 180 °C / 350 °F or if you are using a fan-assisted oven, then preheat it to 165 °C / 330 °F. Prepare the baking sheet. Line a 25 cm x 35 cm (9 x 13-inch) baking sheet with parchment paper, then grease the paper with butter. Evenly dust with flour, then remove any excess flour from the pan.
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make the sponge cake
Sift the all-purpose flour into a small bowl. Using an electric mixer or a stand mixer, beat together sugar, eggs, vanilla paste, and salt until tripled in size and pale for about 6 - 8 minutes. Using a spatula, gently fold in the sifted flour until well combined. Add the cooled brown butter and a tablespoon of water. Stir to combine.
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bake the sponge cake
Pour the sponge cake batter into the prepared baking sheet. Spread the mixture evenly using a spatula. Transfer to the preheated oven on the middle rack. Bake for 15 - 20 minutes at 180 °C / 350 °F or if you are using a fan-assisted oven, at 165 °C / 330 °F. The baked sponge cake should be golden brown and soft, make sure not to overbake it. Place a sheet of parchment paper over a damp towel. Dust the parchment paper with powdered sugar.
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roll into a roulade
Take the baked sponge cake out of the oven. Using a pairing knife gently scrape into the edges of the cake. Invert the cake onto the prepared parchment paper. Carefully remove the parchment paper. Using a serrated knife, make two shallow (2 - 3 mm or 5/64 inch) horizontal cuts 2 cm (1-inch) apart on the shorter side of the sponge cake near you. While the cake is still hot, roll into a swiss roll. Use the incision to help you make the first move and use the towel and parchment paper to help you roll the sponge tightly. Place on a wire rack and set aside for 30 minutes.
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Strawberry Swiss Roll Cake
Unroll the swiss roll. Spread the strawberry filling evenly over the surface, then roll tightly again and set aside (room temperature) for 15 - 30 minutes. Sprinkle with powdered sugar, slice into thick slices using a serrated knife and serve.
