There comes a time in one’s life when they grow tired of regular flat, rectangular cakes or even circle ones for that matter. One starts to realize that there is more to life than just flat cakes. One knows that there is something more exciting out there, in the world, for them to try. Well, I am here to help One out! I am here to bring ONE the most revolutionary cakes of ALL TIME! I bring thee A Swiss Roll Cake. That’s right, you ain’t never heard of anything so fancy and revolutionary in all your life…What’s that? You have heard of Swiss roll cakes. Okay, fancy pants, keep it moving.
For us, common folk, a Roll Cake is pretty revolutionary. This light sponge cake is rolled with a filling of fresh sweet whipped cream and sweet, jammy strawberries and topped with even more fluffy whipped cream. With a few, simple ingredients you too, can make this delicious cake. Now, let’s get started with the recipe, shall we?
Ingredients:
Sponge Cake:
- 2/3 cup All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 2 tablespoon water
- 1 teaspoon vanilla extract
- powdered sugar, for topping
- 1 cup diced strawberries, for filling and topping
Whipped Cream:
- 1.5 cups heavy cream, cold
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Directions:
The first thing you’re going to want to do is prep your pan for the cake because you wouldn’t want to be scrambling to get it ready when your batter is all made, now would you? Would you? Would you really? That’s right, I want you to take a moment to think about that. Think about all you did wrong in your life. Keep thinking. Okay, you can stop now. I think that’s enough self-reflection for one blog post. Moving right along. Now, this recipe would normally call for a 10.5 x 15.5 inch Jelly Roll pan, but who has one of those?! No one, the answer is no one. I’m just kidding you might and that’s great! But, if you don’t I have made this with a 9 x 13 inch cake pan, which worked great! So don’t fret you can use that! Now, to prepare your pan you’re going to spread butter all over the bottom and then line it with some parchment paper and then grease the top of the parchment paper, as well. No sticking will be happening here. Then preheat oven to 375 F.
Onto the actual recipe. I don’t want to scare anyone off from the complexity of this recipe, but I believe in each and every one of you. Especially you, yes, you! You can do it! Okay, so in a medium bowl add the flour, baking powder, and salt. Then…WHISK (until combined)! I know, it can be a little overwhelming but with a little practice and finesse you too can whisk like me…or should I say, like a pro.
Okay, so set this aside and now we’ll get to the boring part. Mixing the eggs, SNORE~_~, I know, its hard to beat whisking flour, but I’ll try to make this interesting. So, first separate the eggs into egg whites and yolks(in separate bowls). You’re going to mix the egg yolks in a large mixing bowl for about 3-5 minutes on a medium-high speed until pale and foamy. This is where an electric mixer would be helpful, but again, to each their own (I mean, that’s one way to get a work out). Once the egg yolk is at this consistency, steadily add 1/2 cup sugar to it while mixing for an additional 3 minutes, until it is light in color.
Once your egg yolks are nice and pale add in the water and vanilla extract and give it a one minute mix. Then slowly add in the flour mixture with the mixer on low until fully incorporated, don’t go overboard, just mix until the flour disappears.
Now, finally, onto the egg whites. Pretty simple stuff here. With CLEAN BEATERS (that’s important, in case you didn’t realize), mix the egg whites until soft peaks form and then add the remaining 1/4 cup sugar and mix for a couple more minutes on high until stiff peaks form and Voila! you have stiff egg whites (you weren’t expecting that, now were you?)
Pretty impressive how it goes from clear egg whites to stiff white, whip cream like things. But again, not as impressive as your flour whisking, you should be proud. Okay, so the batter is almost done! Yay! All you need to do is carefully fold in the egg whites into the batter. Take a small portion to start with, mix it all in, then fold in the rest of the whites. You want to be gentle here, so as not to over-mix the batter. Now, just pour the batter into your conveniently prepped baking pan, how nice. And bake!
You’re going to want to bake for approximately 12-15 minutes. It’s pretty fast stuff. Just stick a toothpick or fork in the middle and if it comes out clean the cake should be done. Now, pretty soon after its done, while its still hot you’re going to want to flip the cake out onto a kitchen towel (larger than the cake) or paper towels that have been dusted with powdered sugar and roll it up. Then just place it in the fridge to cool.
The reason you roll it up before is because when you are actually filling and rolling the cooled cake you don’t want it to break when you roll it, so you pre-roll it to give it that shape beforehand. In the meantime, while the cake cools, you can whip up that whipped cream! This is some pretty exciting stuff. Honestly, once you learn to make your own whipped cream you’ll never want the canned stuff…this is what a pretentious cook would say, but I am not pretentious or a real cook and I will always love canned whipped cream. The homemade stuff is quite good though and if you have the chance to swap it with regular whipped cream, I would do it.
Now to make the whipped cream you simply pour the chilled heavy cream into a bowl and with electric beaters on medium-high just whip it up until soft peaks form, then add the sugar and vanilla extract. Just beat this until slightly stiff peaks form and your done (you don’t want to over mix or it will start to separate)! Woohoo! What an amazing feat you have achieved! I always knew you could do it!
Anywho, moving right along. Now, what you’re going to want to do (besides eating all the whipped cream you just made-control the urge!) is prepare your strawberries. Dice your strawberries until you have a cup and sprinkle with a teaspoon of sugar and mix. This will draw out the juices and make it slightly jammy. Next, take out the cooled cake and carefully unroll it (it won’t be flat-that’s a good thing). Once it’s unrolled just fill it with the cream, as much as your heart desires, but do leave some for the top. Then add in the diced strawberries all over the whipped cream and roll it up, carefully and slowly, as tightly as you can.
Top the cake with some whipped cream and strawberry slices and– OMG WHAT’S THAT?! IS THAT A ROLL CAKE?!! Why, yes, yes it is. I TOTALLY LOVE HOW UNFLAT AND NOT BORING IT IS! Thank you. Thank you, very much. That’s pretty much the conversation you will be having with people when you make it. So, you’re welcome. And, of course, enjoy!
Strawberry Vanilla Swiss Roll Cake
Equipment
- Electric Hand Mixer
Ingredients
For Spongecake:
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs, separated
- ¾ cup granulated sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- powdered sugar, for topping
- 1 cup diced strawberries + 1 teaspoon sugar, for filling and topping
For Whipped Cream:
- 1½ cup heavy cream, chilled
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Start by preparing your pan for the cake. Butter a 10×15 inch jelly roll pan and then line with parchment paper and then butter the the parchment paper. Preheat oven to 375°F
- In a small bowl whisk together flour, salt, and baking powder. Set this aside.
- Separate eggs into whites and yolks. Place the yolks in large mixing bowl and egg whites in medium sized bowl.
- With electric mixer on medium speed, whisk together egg yolks for 3-5 minutes until foamy and pale in color. Slowly add in ½ cup of the sugar and continue mixing on medium-high speed until sugar is all mixed in and egg yolks are light in color and fluffy. Wipe the sides of bowl with spatula.
- Take flour mixture and add into egg yolks and give quick mix, just to fully combine flour.
- With completely clean beaters, beat the egg whites until soft peaks form then add remaining ¼ cup sugar and continue beating for a couple minutes until stiff peaks form.
- Once egg whites are prepared, with silicone spatula add in a spoonful into egg yolk mixture and fold in carefully. Continue to slowly fold in spatula-full of egg white into egg yolk mixture until everything is combined. Then batter is ready.
- Pour batter into prepared, greased pan and spread evenly in pan. Place in oven and bake for 12-15 minutes or until lightly golden brown and when a fork or toothpick poked in it comes out clean.
- Lay out some clean kitchen towel or paper towels (larger than the cake) and dust with powdered sugar. Remove cake from oven and allow to sit for a few minutes before removing from pan using the parchment paper to hold. Flip the cake over on the powder sugar dusted towel.
- Remove the parchment paper off the cake and then slowly roll the cake in the kitchen towel. Allow it to cool completely in refrigerator, so it cools in the shape of a roll.
- While cake cools, make the whipped cream. In a mixing bowl, add in the heavy cream, sugar and vanilla extract. Mix with electric mixer on medium speed for a few minutes until peaks start to form. To avoid over mixing, stop mixing when you see stiff peaks.
- In another bowl, add in diced strawberries and sprinkle a teaspoon of sugar on top. Mix together until juices form and it becomes slightly jammy.
- Once cake is cooled, around 20 minutes, remove from fridge and unroll. It will be slightly curled, this will help it to roll back up without breaking or cracking.
- Spread most of the whipped cream (leaving some for topping) on inside of cake and the strawberries evenly over cake. Roll up as tight as you can. Top with rest of the whipped cream and a few strawberry slices. Optionally, dust with powdered sugar.
- Serve immediately or store in refrigerator until ready to serve.
- Enjoy!
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