Swiss Roll Cake with Strawberries

This Swiss Roll Cake with Strawberries takes a modern twist on the classic version by skipping the tricky rolling process.

The result is a soft, buttery sponge cake topped with luscious whipped cream, sweet strawberries, and a layer of strawberry jam that ties everything together beautifully. It’s perfect for any occasion, and you’ll love how easy it is to make!

What You’ll Need for This Cake

Here’s everything you’ll need to create this delightful dessert:

For the Cake:

• 4 large eggs
• 1 cup sugar (divided into ¼ cup and ¾ cup)
• 1 cup plain flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• ⅓ cup water
• 25g melted butter or Astra margarine

For the Topping:

• 2-3 tbsp Jagro strawberry jam
• 250ml Anchor whipping cream
• 2 tsp icing sugar
• ½ tsp vanilla extract
• 1 packet Jagro strawberries (or any fresh strawberries)

Let’s Create Your Swiss Roll Cake!

Step 1: Prep the Oven and Pan

Preheat your oven to 180°C (350°F). Line an 8-inch round cake pan with parchment paper to ensure easy removal.

Step 2: Sift the Dry Ingredients

In a bowl, sift together the flour, baking powder, and salt. Set aside for later.

Step 3: Beat the Egg Whites

Separate the egg whites and yolks into two large bowls. Using an electric mixer, beat the egg whites until they become foamy and start to form soft peaks. Gradually add ¼ cup of sugar while beating, until stiff peaks form. Set the bowl aside.

Step 4: Prepare the Egg Yolks

In the other bowl, beat the egg yolks for 2-3 minutes until they become light and creamy. Add the remaining ¾ cup of sugar, water, and vanilla extract. Beat for another minute until smooth.

Step 5: Combine the Ingredients

Gently fold the sifted dry ingredients into the egg yolk mixture in two batches, being careful not to overmix. Next, fold in the beaten egg whites, keeping as much air in the batter as possible for a light texture.

Step 6: Add the Butter

Gently fold in the melted butter. Don’t worry if the butter isn’t fully incorporated—it will blend as it bakes.

Step 7: Bake the Cake

Pour the batter into your prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, let the cake cool completely on a wire rack.

Assembling the Cake

Step 1: Whip the Cream

In a bowl, whip the cream until it reaches your desired consistency. Add the icing sugar and vanilla extract, then mix to combine. Set aside for the topping.

Step 2: Add the Jam and Cream

Once the cake has cooled, place it on a cake plate. Spread a layer of strawberry jam over the surface of the cake. Follow by spreading the whipped cream evenly over the jam.

Step 3: Decorate with Strawberries

Top the cake with fresh Jagro strawberries, arranging them as desired for a pop of color and sweetness.

Pro Tips for a Perfect Swiss Roll Cake

• Don’t overmix the batter to keep the cake light and airy. Gentle folding is key.
• Use fresh, ripe strawberries for the best flavor and texture.
• This cake is best enjoyed the same day, but it can be stored in the fridge for up to 2 days if needed.

Serve and Enjoy!

With its light sponge, creamy whipped topping, and fresh strawberries, this cake is the perfect blend of flavors. Slice it up and share with friends or family for a delicious, fuss-free dessert that’s sure to impress!