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a strawberry swiss roll cake on a serving platter
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Strawberry & Cream Swiss Roll Cake

Here is your perfect Valentine's Day dessert! If you're still looking for ideas to make that special dessert, look no further than this beautiful Strawberry & Cream Swiss Roll Cake. Perfect for any special occasion or just for a special treat.
Prep Time30 minutes
Cook Time8 minutes
Total Time38 minutes
Course: Dessert
Cuisine: North American
Keyword: cake, cream, strawberries, valentines day
Servings: 8 servings
Calories: 195kcal
Author: Julia Pinney

Ingredients

For the Sponge Cake

  • 4 Large eggs
  • 1/4 Cup plain flour
  • 4 Tablespoons cornstarch
  • 1/2 Cup white sugar plus 1 tablespoon
  • 1 Teaspoon vanilla extract
  • 1/4 teaspoon white vinegar
  • Zest of one lime

For the filling:

  • 1 Cup whipping cream double cream (not low fat)
  • 1 Teaspoon sugar
  • 2 Cups strawberries fresh, roughly chopped

For garnish:

  • Powdered sugar
  • Extra strawberries

Instructions

  • Preheat oven to 450 degrees F and have the rack at the middle setting in the oven. Grease and line with parchment paper a 12 x 8 baking tray. Grease the parchment paper as well.
  • Have ready a cooling rack with a damp tea towel spread on top. (This is for rolling the cake up when it comes out of the oven)
  • In a medium bowl, sift together the flour and the cornstarch. Set aside
  • Separate two of the eggs. Placing the whites in a medium bowl and the yolks in a large bowl. Add the two additional eggs to the egg yolks. Add 1/2 cup of the sugar and mix on high speed until pale and fluffy and has just about tripled in size. Mix in the vanilla extract for just a few seconds and sift in flour and stir until just combined.
  • With a clean whisk attachment, beat the egg whites until foamy, about 30 seconds. Add the vinegar and beat until soft peaks form, about another minutes. Next add the sugar and beat on high speed until stiff peaks form.
  • Fold a small amount of the egg whites into the batter until combined. Add the remaining egg whites and mix until just combined.
  • Pour into the prepared pan and evenly spread out the batter. Bake for 7-10 minutes or until golden and springs back when touched.
  • Remove cake from oven and invert on the damp tea towel set over a cooling rack. Remove the tray. Gently remove the parchment paper. Roll the cake up with the tea towel. Leave it to cool completely for a few hours.
  • Make the filling. In a medium sized bowl, add the cream and the sugar. Beat on high speed until thick and fluffy.
  • When the cake has cooled, unroll and evenly spread over the cream and top with strawberries. Roll the cake back up and refrigerate for at least an hour before cutting.
  • Garnish cake with powdered sugar and a few strawberries.
  • Cake will keep covered in the refrigerator up to two days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Strawberry & Cream Swiss Roll Cake
Amount Per Serving (1 serving)
Calories 195 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 41mg14%
Sodium 12mg1%
Potassium 77mg2%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 15g17%
Protein 1g2%
Vitamin A 437IU9%
Vitamin C 21mg25%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.