•Ensure you do not overmix the batter, otherwise it will turn rubbery.
•The term "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly in Austria or Slovenia.
A Swiss roll is a type of rolled sponge cake filled with whipped cream, jam or icing.
The cake is believed to have originated elsewhere in Central Europe, possibly in Austria or Slovenia.
So to make a delicious one, ensure you do not overmix the batter, otherwise it will turn rubbery.
Add the whipped cream while the cake is still warm to avoid cracking.
- 140 gms All-Purpose Flour
- 120 gms Powdered Sugar
- 2 tsp Baking Powder
- 5 tsp Vanilla Extract
- 5 tbsp Cornstarch (For dusting the Sponge)
- 4 large Eggs (at room temperature)
For the Filling
- 1 cup of Heavy Whipping Cream
- 3 tbsp Powdered Sugar
- 5 tsp Vanilla
- Strawberries (Whole & Chopped as needed)
Sift your all-purpose flour at least 5 times and then add baking powder and set it aside.
Beat the eggs, sugar, and vanilla extract until pale and fluffy.
Add the dry ingredients (flour + baking powder) to the beaten eggs and fold with a rubber spatula.
Line a 17 x 11 inch cookie pan with parchment paper and grease it well with either oil or butter.
Spread the cake batter evenly with a rubber spatula. Ensure the batter fully settles in the pan.
Preheat your oven to 180 degrees celsius and bake the sponge cake in the middle rack for 8-10 minutes.
The sponge should be springy to the touch when baked right & light golden in color. Allow the cake to cool down.
To make the filling
Using a frozen bowl add the cold heavy whipping cream, sugar, and vanilla and beat until it forms
Chop some fresh strawberries finely then set them aside for the filling.
Un-roll the sponge cake and fill it up with the whipped cream filling, spreading it evenly, then throw in the chopped strawberries.
Wrap it up with a cling film and store in the refrigerator for at least 2 hours before slicing and serving.
Enjoy! With friends and family.