Swiss Roll – Strawberries and Cream Recipe

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I remember making my first ever Swiss Roll when I was about 16 and it went seriously wrong.

For some reason, I didn’t think it was necessary to look up a recipe for it, because I thought that it was just a standard cake mixture, made in a baking tray, baked for the same amount of time as a cake and rolled up. 

I know, let’s all laugh now at 16 year old me.

Hahahaha.

Now, back to it.

As you can probably guess, my Swiss roll baking experience at that stage was ZERO. But thankfully I have had more practice since then!

HOORAY.

So I was always planning to share a Swiss roll recipe incase there are any other 16 year old me’s out there who also have made a disaster of their efforts so far, or just have the sense to look it up before the first attempt! (Ahem, unlike me).

This recipe makes a vanilla sponge, with strawberry and whipped cream and cheese filling, topped with whole strawberries. You could use buttercream if you need it to last longer, but if you’re making it for a particular day (especially a summer day and want something refreshing) then the cream compliments it beautifully. It is important to keep the Swiss roll refrigerated if you do decide to go with the cream, so that it doesn’t go off.

In all fairness, my Swiss roll has never had to last any longer than a day because it’s usually been eaten by the time the day is out! Oops!

The serving suggestion totally depends on how greedy you are big your slices are. We generally get 8-10 slices out of ours. 

Here’s how I made my strawberry and cream Swiss roll.

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Ingredients

 Cake

4 oz Caster Sugar

4 oz Self Raising flour

4 eggs 

vanilla extract

   

Filling and Decoration

250 ml double cream

200g cream cheese

400g strawberries

2 oz caster sugar

1 tablespoon water

50g icing sugar + extra for dusting 

1 tsp vanilla extract

What you’ll need to make this Swiss roll

swiss roll tin

electric hand whisk

2 mixing bowls

saucepan

pallet knife (optional)

greaseproof paper

piping bag

medium drop flower nozzle

measuring jug

measuring spoons

 

Method

Cake

Prepare by greasing and lining a Swiss roll tin and preheating the oven to 180 degrees C.

1. Firstly, add eggs, caster sugar and vanilla extract to a mixing bowl and mix with an electric hand whisk until pale and frothy.

2. Add the flour and mix with the whisk on a low setting.

3. Pour the mixture into the lined Swiss roll tin and make sure all corners are filled.

4. Bake on the middle shelf in the oven for 10 – 12 minutes or until golden.

5. Remove the cake from the oven and turn onto a sheet of greaseproof paper.

6. Peel off the other piece of greaseproof paper from the cake.

7. Leave to cool slightly before rolling up the sheet of cake into a roll. Leave to cool fully in this position so that the roll keeps its shape.

Filling

1. In a saucepan, place 10 oz strawberries, 2 oz caster sugar and a tablespoon of water and place over a low heat on the hob. Gently bring to simmer and stir until all of the strawberry’s have melted and a jam-like texture is formed. Take the pan off the heat and leave to one side to cool completely.

2. In a mixing bowl, add 200g cream cheese, 50g icing sugar and 1 teaspoon vanilla extract.

3. Whisk until combined with the electric hand whisk.

4. In another bowl, whisk 250ml double cream until stiff peaks form.

5. Fold the whipped cream into the cheese mixture.

6. Unroll the cake and dust with icing sugar.

7. Spread the strawberry compote on top of the unrolled cake sheet covering the whole area but leaving about an inch around the outside.

8. Now spread the cream on top of the strawberry in the same way, leaving 2 table spoons of cream to one side for decoration.

9. Very carefully, roll the cake back up so that the cream and strawberry are on the inside.

10. Cut about half an inch from each end to tidy it up, and clean up any extra cream that might have come out during rolling.

Decoration

1. Take the 2 tablespoons of cream that you kept earlier and place them in a piping bag with a medium drop flower nozzle. 

2. Pipe 4 swirls so that they are evenly spaced out on top of the roll, in a line.

3. On each swirl, place half a strawberry.

4. Add more chopped strawberries to the sides of the Swiss roll for decoration.

5. Finally, sprinkle some icing sugar over the top through a sieve and refrigerate until serving!

 

If you like this Swiss Roll recipe, you might also like my Classic Victoria Sponge Cake recipe! Click here to read it. 

 

 

 

 

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