Description
This Strawberry Swiss Roll features a light and airy chiffon cake rolled with a luscious whipped cream and fresh diced strawberries filling. Delicately tinted with pink gel coloring for a beautiful presentation, this dessert combines moist cake, fluffy cream, and juicy fruit layers, making it an irresistible treat perfect for special occasions or afternoon tea.
Ingredients
Scale
Chiffon Cake
- 6 large eggs
- ½ teaspoon cream of tartar
- 150 g granulated sugar, divided into 100g + 50g
- 50 g milk, dairy or non-dairy
- 50 g light-tasting oil
- 1 teaspoon vanilla extract
- 2 drops red or pink gel food colouring
- 120 g cake flour
- ½ teaspoon baking powder
Filling
- 350 g whipping cream
- 35 g powdered sugar
- 1 teaspoon vanilla extract
- 500 g fresh strawberries, finely diced, plus more for topping
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 12×17″ baking tray with parchment paper on the bottom only, setting it aside for the batter.
- Separate Eggs: Separate the egg whites and yolks into two large mixing bowls. Set the yolks aside.
- Beat Egg Whites: To the egg whites, add cream of tartar. Using an electric hand mixer with a whisk attachment, beat until frothy, resembling cappuccino foam.
- Add Sugar and Color: Gradually add 100g of sugar one spoonful at a time while beating. After all sugar is incorporated, add 1-2 drops of pink gel coloring. Continue beating until stiff peaks form. Set aside.
- Mix Egg Yolk Mixture: Add the remaining 50g sugar to the yolks and mix using the hand mixer until combined. Add milk, oil, and vanilla extract, mixing again until smooth.
- Sift Dry Ingredients: Sift cake flour and baking powder into the egg yolk mixture. Mix on low speed until combined and smooth.
- Fold Meringue Into Egg Yolk Mixture: Add one-third of the stiff egg whites to the yolk mixture and gently fold until it loosens. Fold in the remaining egg whites carefully until no streaks remain and the batter is fluffy and airy.
- Fill the Pan: Pour the batter into the lined baking tray. Use an offset spatula to spread evenly and smooth out the surface.
- Bake: Bake for 12-13 minutes or until edges are lightly golden.
- Release the Cake Sheet: Let the cake cool a few minutes. Run an offset spatula along the edges to release the cake. Flip the cake onto a wire rack, peel off the parchment paper, place a new parchment on top, and flip the cake back to the parchment so the original top is facing up.
- Roll the Cake: Trim off the browned edges from the short ends. Starting at one short end, roll the cake sheet with the parchment paper and let it cool completely in this rolled shape.
- Whip Cream: In a large bowl, combine whipping cream, powdered sugar, and vanilla extract. Whip with a hand mixer until firm peaks form.
- Unroll and Spread Cream: Unroll the cooled cake. Spread a generous, even layer of whipped cream with an offset spatula, leaving about 2″ clear at one end. Reserve some whipped cream for decoration if desired.
- Add Strawberries: Distribute diced strawberries evenly on the cream layer, pressing gently to help them stick.
- Roll Cake with Filling: Roll the cake back up carefully, scraping off any filling that squeezes out. Place the roll seam side down.
- Chill: Wrap the roll in plastic wrap, reshape if needed, and refrigerate for a minimum of 6 hours or overnight for the filling to set.
- Trim Ends: Once chilled, remove plastic wrap and slice about ½” off both ends to show the swirl pattern.
- Decorate: Pipe the reserved whipped cream on top using a piping bag and top with whole or halved strawberries.
- Slice and Serve: Cut the roll into 6-8 slices and serve.
Notes
- Use room temperature eggs for better aeration in the meringue.
- Rolling the cake while warm helps prevent cracking.
- Reserve some whipped cream for decoration to enhance the presentation.
- Chilling the roll overnight allows the filling to set and flavors to meld.
- Use fresh, firm strawberries for best texture and flavor.
- Carefully fold the meringue into the yolk mixture to maintain an airy batter texture.
- If pink gel food coloring is unavailable, use natural food colorings like beet juice sparingly.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 85 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
