Strawberry Swiss Roll

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Strawberry Swiss Roll

Makes about 10-12 servings
Ingredients
Cake Cream Cheese Filling
3/4 cup (95g) all-purpose flour 9 oz (250g) cream cheese, room temperature
1 tsp (4g) baking powder 1 cup (240g) whipping cream, chilled
1/2 tsp (2g) salt 1/2 cup (60g) powdered sugar
4 eggs 1 tsp (5g) vanilla extract
3/4 cup (150g) sugar
1 tsp (5g) vanilla extract For dusting
2 tbsp (28g) vegetable oil, like canola oil, etc Powdered sugar
Strawberry Jam Filling

10 oz (300g) strawberries, cut into smaller
pieces
1/4 cup (50g) sugar
1 tbsp (15ml) water
Instructions:
1. Prepare the strawberry jam filling. In a small saucepan put the strawberries, sugar and
water. Bring to a simmer, stirring occasionally. Press the strawberries with the back of the
spoon to speed up the process. Simmer until the mixture is thick, for about 15-20 minutes.
Remove from heat and let cool completely before using.
2. Prepare the cake. Preheat the oven to 350F (180C). Butter a 12X16 inch (30x40 cm) baking
tray and line it with parchment paper.
3. In a medium bowl whisk flour with baking powder and salt. Set aside.
4. In a large bowl add eggs, sugar and vanilla extract. Beat with an electric mixer until lemon
yellow and foamy. Add oil and mix until well incorporated. Gradually add flour mixture.
5. Pour the batter into the prepared baking tray and spread evenly into the corners using the
back of the spatula.
6. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean. Take a
kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to
the towel. Flip the cake over the towel. Remove the parchment paper and dust with
powdered sugar.
7. While still hot roll the cake up in the towel. You will have to do it while is still hot/warm
otherwise it cracks. Let cool completely.
8. Prepare the cream cheese filling. In a bowl, beat cream cheese with powdered sugar and
vanilla. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Fold
together.
9. Unroll the cake and spread the strawberry filling evenly over the cake.
10. Spread the cream cheese filling on top of the strawberry filling.
11. Roll the cake back up. Refrigerate for at least 1 hour before serving.
12. Sprinkle with more powdered sugar before serving and decorate with fresh strawberries.
Strawberry Swiss Roll (Bite Me Version)
Makes about 10-12 servings
Ingredients
Cake
3/4 cup (95g) all-purpose flour
1 tsp (4g) baking powder
1/2 tsp (2g) salt
4 eggs
3/4 cup (150g) sugar
1 tsp (5g) vanilla extract
2 tbsp (28g) vegetable oil, like canola oil, etc
Strawberry Jam Filling

250g Strawberry Jam
Cream Cheese Filling

9 oz (250g) cream cheese, room temperature
1 cup (240g) whipping cream, chilled
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
For dusting
Powdered sugar
Instructions:
1. Prepare the cake. Preheat the oven to 350F (180C). Butter a 12X16 inch (30x40 cm) baking
tray and line it with parchment paper.
2. In a medium bowl whisk flour with baking powder and salt. Set aside.
3. In a large bowl add eggs, sugar and vanilla extract. Beat with an electric mixer until lemon
yellow and foamy. Add oil and mix until well incorporated. Gradually add flour mixture.
4. Pour the batter into the prepared baking tray and spread evenly into the corners using the
back of the spatula.
5. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean. Take a
kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to
the towel. Flip the cake over the towel. Remove the parchment paper and dust with
powdered sugar.
6. While still hot roll the cake up in the towel. You will have to do it while is still hot/warm
otherwise it cracks. Let cool completely.
7. Prepare the cream cheese filling. In a bowl, beat cream cheese with powdered sugar and
vanilla. In another bowl whip the cream with an electric mixer until it forms stiff peaks.
Fold together.
8. Unroll the cake and spread the strawberry filling evenly over the cake.
9. Spread the cream cheese filling on top of the strawberry filling.
10. Roll the cake back up. Refrigerate for at least 1 hour before serving.
11. Sprinkle with more powdered sugar before serving and decorate with fresh
strawberries.

Strawberry Swiss Roll

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Strawberry Swiss Roll

Strawberry Jam Filling

Strawberry Jam Filling

Cream Cheese Filling

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