Strawberry swiss roll

Strawberry-swiss-roll-9
This light, delicious dessert is a great way to make use of strawberries during the spring, when they’re in season.

 

Difficulty: Medium

Time: 25 min. preparation time, 10 min. baking time

Nutrition: Calories ca 353 / Protein 6g / Carbohydr. 41g / Fat 19g

Ingredients (10 servings)

4egg whites
200 gsugar
4egg yolks
2 tbspvanilla sugar
4 tbspwater
80 gflour
80 gstarch
1 tspbaking powder
500 gstrawberries
500 mlcream
30 gconfectioner’s sugar

Utensils

kitchen towel, baking sheet, oven, sieve, whisk, parchment paper, stand mixer or hand mixer with beaters

Wine Tip

Cava Brut Rosé
A sparkling rosé, with its effervescent mouthfeel and notes of fresh berries, is the perfect accompaniment to this heavenly strawberry cream cake.

Step 1

Strawberry swiss roll

Preheat oven to 200°C/400°F . Separate egg yolks and whites. In a stand mixer, beat eggs whites until foamy. Add part of the sugar until stiff peaks form.

oven, stand mixer or hand mixer with beaters

4 egg whites / 66 g sugar

Step 2

Strawberry swiss roll

In a clean bowl, beat together egg yolks, sugar, vanilla sugar, and water.

4 egg yolks / 134 g sugar / 2 tbsp vanilla sugar / 4 tbsp water

Step 3

Strawberry swiss roll

Sift flour, starch, and baking powder into egg yolk mixture.

sieve

80 g flour / 80 g starch / 1 tsp baking powder

Step 4

Strawberry swiss roll

Add egg white mixture to egg yolk mixture and whisk carefully until just incorporated.

whisk

Step 5

Strawberry swiss roll

Pour batter onto a parchment-lined baking sheet, smooth out, place in preheated oven, and bake at 200°C/400°F for approx. 8 – 10 min. until golden. Remove from oven and set aside.

baking sheet, oven, parchment paper

Step 6

Strawberry swiss roll

Sprinkle a bit of sugar on a clean, slightly damp kitchen towel. Place cake on top, remove parchment paper and roll up.

kitchen towel

Step 7

Strawberry swiss roll

Cut strawberries into slices. In a stand mixer, beat together cream and powdered sugar until doubled in volume and thick.

stand mixer or hand mixer with beaters

500 g strawberries / 500 ml cream / 30 g confectioner’s sugar

Step 8

Strawberry swiss roll

Make sure your cake has cooled down before you start this step. Spread approx. two-thirds of cream filling on top cake, followed by an even layer of strawberries. Then, roll cake forward using towel.

Step 9

Strawberry swiss roll

Place cake on serving plate. Ice cake with remainder of cream filling. Decorate with sliced strawberries. Refrigerate for approx. 30 – 40 min. Enjoy!