Strawberry swiss roll

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)

4	egg whites
200 g	sugar
4	egg yolks
2 tbsp	vanilla sugar
4 tbsp	water
80 g	flour
80 g	starch
1 tsp	baking powder
500 g	strawberries
500 ml	cream
30 g	confectioner’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

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

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

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

sieve

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

Step 4

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

whisk

Step 5

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

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

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

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

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