Strawberry Swiss Roll Cake

Cup measurement: 200 ml

Tea glass: 100 ml

Baking tray size: 40 × 30 cm

🥣 Ingredients

1. Prepare the Cream

1. In a saucepan, combine the milk, cornstarch, flour, powdered sugar, and vanilla.

2. Whisk well until smooth and lump-free.

3. Cook over medium heat, stirring constantly, until the mixture thickens.

4. Add the butter and mix until completely melted.

5. Add the dark chocolate and stir until fully melted and smooth.

6. Finally, add the heavy cream and mix until you obtain a silky, glossy cream.

7. Cover with plastic wrap directly on the surface and let it cool.

2. Prepare the Cake

1. Beat the egg whites with the sugar until thick, fluffy, and stable. Adding a little hot water can help dissolve the sugar more quickly.

2. Sift the dry ingredients together.

3. Gradually add the dry ingredients to the beaten egg whites.

4. Gently fold with a spatula using bottom-to-top movements. Be careful not to overmix, so you don't lose the air in the batter.

5. Pour the batter into a 40 × 30 cm baking tray lined with parchment paper.

6. Spread it evenly over the entire tray.

7. Bake in a preheated oven at 170°C (340°F) for approximately 13 minutes, or until lightly golden and springy to the touch.

3. Assemble the Strawberry Roll 🍓

1. Immediately after baking, turn the cake onto a sheet of buttered or parchment paper.

2. Carefully remove the baking paper and allow the cake to cool slightly.

3. Trim the edges for a neat finish.

4. Spread the cooled chocolate cream evenly over the cake.

5. Add fresh strawberries if desired.

6. Carefully roll the cake tightly using the parchment paper.

7. Refrigerate for at least 1–2 hours to allow the roll to set.

8. Dust with powdered sugar or decorate with melted chocolate and fresh strawberries.

✨ Slice, serve, and enjoy this deliciously soft strawberry Swiss roll! 🍓🍫🍰