Vanilla Swiss Roll Cake with Strawberries and Whipped Cream
- 14×18-inch/37×46 cm rimmed baking sheet
- Mixing bowls
- Fine-mesh sieve
- Wire rack
- Chef's knife
INGREDIENTS
- 4 large eggs
- 3/4 cup/150 grams sugar
- 3/4 cup/100 grams all-purpose flour
- 1 teaspoon/4 grams baking powder
- A pinch of salt
- 1 cup/250 milliliters heavy cream
- 1/4 cup/60 milliliters whole milk
- 3 tablespoons/25 grams powdered sugar
- 2 tablespoons/20 grams instant vanilla pudding mix
- 3 tablespoons strawberry jam
- 1 pint/300 grams fresh strawberries, hulled and sliced
INSTRUCTIONS
- Heat the oven to 355°F (180°C).
- Lightly grease a 14×18-inch/37×46 cm rimmed baking sheet and line with parchment paper, smoothing it flat to adhere.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and salt on medium speed until foamy, about 1 minute. Gradually add the sugar and continue beating until the mixture is pale, thick, and tripled in volume, 5 to 7 minutes.
- Sift the flour and baking powder directly into the bowl. Gently fold the dry ingredients into the egg mixture with a whisk or spatula until no flour streaks remain. Pour the batter into the prepared pan and spread evenly.
- Bake for 10 to 12 minutes, or until the cake is lightly golden and springs back when touched. Cool in the pan on a wire rack for 5 minutes, then remove from the pan and cool completely.
- To make the filling, combine the cream, milk, and powdered sugar in a clean mixer bowl. Beat on medium speed until slightly thickened, then add the pudding mix and continue beating until soft peaks form.
- Once the cake is cool, invert it onto a clean sheet of parchment paper and gently peel off the baking paper. Spread the jam in a thin, even layer. Spoon on most of the whipped cream and spread it evenly, leaving a small border.
- Line the short edge of the cake with sliced strawberries and gently roll the cake into a log, using the parchment to help guide it. Place seam-side down on a serving platter. Spread the remaining cream over the top and decorate with more strawberries. Chill for at least 30 minutes before serving.
FAQ
How do I prevent my cake from cracking when rolling?
It’s important not to overbake the vanilla Swiss roll cake. Overbaking can dry it out and cause the sponge to break when rolled. Remove the cake from the oven as soon as it is lightly golden and springs back when touched. Cool it for only a few minutes, then invert and roll it up while still slightly warm using parchment paper. This helps the cake “learn” the shape and prevents cracks. Once it cools, gently unroll it to fill and reroll. Keeping the sponge moist and flexible is key to achieving a smooth, crack-free roll.
How to make a chocolate variation of vanilla Swiss roll cake
Substitute 1/4 cup/30 grams of the flour with unsweetened cocoa powder. Sift the cocoa together with the remaining flour and baking powder before folding into the egg mixture. You may also add a splash of espresso or coffee extract to deepen the chocolate flavor. The whipped cream filling pairs well with this version, or you can flavor the cream with cocoa powder or hazelnut spread. Strawberries still work wonderfully with chocolate sponge.
Can I use frozen strawberries in this vanilla Swiss roll cake?
You can use frozen strawberries in a vanilla Swiss roll cake, but they must be thawed and drained very well. Excess moisture can make the filling watery and affect the cake’s texture. Pat the strawberries dry with paper towels before slicing and layering them. For better flavor and structure, consider cooking the thawed strawberries briefly with a bit of sugar to make a thicker compote. Let it cool completely before using. However, fresh strawberries are ideal for the best texture and vibrant appearance in a vanilla Swiss roll cake.
What can I use instead of vanilla pudding mix?
A tablespoon of cornstarch sifted into the powdered sugar will help firm up the cream. Gelatin is another effective stabilizer: dissolve 1 teaspoon of powdered gelatin in 1 tablespoon of water, let it bloom, then gently warm until fully dissolved and mix it into the cream as it starts to thicken. Mascarpone cheese or cream cheese can also be folded in for a rich, stable filling.
How far in advance can I make a vanilla Swiss roll cake?
Up to 24 hours in advance. After assembling, wrap it tightly in plastic wrap and refrigerate to keep it fresh and stable. The sponge absorbs flavor from the cream and strawberries over time, which can actually improve the overall taste. Add any final decorations or garnishes, such as whipped cream or strawberry slices, just before serving to keep them looking fresh. If needed, the unfilled sponge can be made a day ahead, wrapped in parchment and plastic, and stored at room temperature until ready to assemble.
Can I make a gluten-free version of this vanilla Swiss roll cake?
Yes, a gluten-free version of this cake can be made by substituting the all-purpose flour with a 1:1 gluten-free baking blend that includes stabilizers like xanthan gum. Avoid using just almond flour or coconut flour alone, as they lack the binding structure needed for a flexible sponge. Be gentle when folding in the dry ingredients to preserve air in the batter, which helps with texture. Bake as directed, checking early to avoid overbaking, since gluten-free sponges can dry out faster. The final roll will be slightly more delicate but still flavorful and soft.
Can I flavor the sponge part with citrus or almond?
Yes! For citrus, add 1 to 2 teaspoons of finely grated lemon, orange, or lime zest into the eggs while beating. For almond flavor, stir in 1/2 teaspoon of pure almond extract along with the vanilla, or replace part of the vanilla entirely. These additions subtly enhance the sponge without changing its texture or rise. Be careful not to add too much liquid, as it can throw off the batter’s balance and affect baking.
How do I store leftovers?
Wrap the cake tightly in plastic wrap or store it in an airtight container and refrigerate for up to 3 days. Because of the fresh whipped cream and fruit, it should remain chilled to prevent spoilage. Before serving, let it sit at room temperature for 10 to 15 minutes to soften the sponge and bring out its flavors. If garnished with fresh strawberries, note that the fruit may lose its freshness after the first day, so consider adding extra fresh fruit just before serving leftovers.
Why is my sponge flat or dense?
A dense or flat sponge in a vanilla Swiss roll cake usually means the eggs were either under-whipped or deflated during mixing. The eggs must be beaten thoroughly with the sugar until very pale and thick—this can take up to 7 minutes with a stand mixer. Overmixing when folding in the dry ingredients can also knock out the air, so always fold gently just until incorporated. Additionally, using old or cold eggs can limit volume, so ensure the eggs are at room temperature.
