Strawberry Cream Swiss Roll

Strawberry Cream Swiss Roll

Ingredients :

• Cake Base:

• 3 large eggs
• 80g granulated sugar
• 60g all-purpose flour
• 20g cornstarch
• 1 tsp baking powder
• Pink food coloring (optional)

• Filling:

• 250ml heavy whipping cream
• 40g powdered sugar
• 1 tsp vanilla extract
• Fresh strawberries, diced

• Topping and Decoration:

• Extra whipped cream
• Fresh whole strawberries with stems
• Crushed sponge cake crumbs or shortbread cookies
• Strawberry syrup or jam glaze

Preparation :

1. Preheat oven to 350 degrees Fahrenheit. Line a jelly roll pan with parchment paper.

2. Whisk eggs and sugar in a bowl until pale, thick, and tripled in volume.

3. Sift flour, cornstarch, and baking powder together. Gently fold into the egg mixture. Add pink coloring if desired.

4. Pour batter into the pan and spread evenly. Bake for 10 to 12 minutes until springy to touch.

5. Place a clean kitchen towel on a counter and dust it with powdered sugar.

6. Turn the warm cake out onto the towel. Peel off the parchment paper carefully.

7. Roll the cake up tightly inside the towel while it is still warm. Let it cool completely in this shape.

8. Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

9. Unroll the cooled cake gently. Spread the whipped cream over the surface.

10. Scatter diced fresh strawberries over the cream layer.

11. Roll the cake back up tightly without the towel. Wrap in plastic wrap and chill for at least 2 hours.

12. Slice the ends off the roll to reveal the swirl. Place on a serving plate.

13. Pipe extra whipped cream along the top ridge of the roll.

14. Arrange whole fresh strawberries on top of the cream.

15. Sprinkle crushed cake crumbs or cookie bits between the berries.

16. Drizzle strawberry syrup lightly over the fruit and cream before serving.

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