Chocolate Swiss Roll With Strawberry & Cream Filling 😋💕
Ingredients:
- For the Chocolate Sponge:
- 4 eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp vanilla
- A pinch of salt
- For Filling:
- 1 cup heavy cream (chilled)
- 2 tbsp sugar
- Fresh strawberries (chopped) 🍓
Instructions:
Preheat your oven to 180°C (350°F).
Line a rectangle baking tray with parchment paper.
Make the Sponge:
Beat eggs & sugar together for 5–6 minutes until thick, pale & fluffy.
Add vanilla.
Sift in flour, cocoa & salt.
Gently fold — don’t whisk (keeps it airy!).
Bake:
Pour batter evenly into the tray.
Bake for 10–12 minutes (it cooks fast!).
Roll While Warm:
Place a clean kitchen towel on the counter.
Dust lightly with cocoa powder.
Flip the hot cake onto the towel & ROLL it up with the towel inside.
Let it cool completely (this prevents cracking later!).
Make the Filling:
Whip heavy cream + sugar until fluffy.
Fold in chopped strawberries.
Assemble:
Carefully unroll the cooled cake.
Spread the strawberry cream evenly.
Roll it back up tightly (this time without the towel).
Chill for 30 minutes.
Dust with powder sugar or cocoa / drizzle chocolate / top with strawberries.
Slice, Serve and Enjoy 😋 💕 😊
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