Description
A delightful Strawberry Cream Swiss Roll Cake made with soft vanilla sponge cake, whipped cream, and strawberry jam, topped with fresh berries and powdered sugar.
Ingredients
Scale
- 4 large eggs
- ¾ cup sugar
- 1 cup flour
- 1 tsp vanilla extract
- 1 cup strawberry jam
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Fresh strawberries for garnish
Instructions
- Preheat oven to 350°F and line a jelly roll pan with parchment paper.
- Beat eggs and sugar until pale and fluffy; mix in vanilla.
- Gently fold in flour until smooth, then spread batter evenly in the pan.
- Bake for 10–12 minutes, then roll the cake (with parchment) while warm; cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Unroll cake, spread strawberry jam and whipped cream evenly, then roll back tightly.
- Top with more cream, strawberry jam drizzle, and fresh strawberries. Dust with powdered sugar.
Notes
- Ensure the cake is rolled while warm to prevent cracking.
- Use fresh strawberries for the best flavor and presentation.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg