Strawberries and Cream Swiss Roll
User Reviews
4.5
Strawberries and Cream Swiss Roll
Description
This Swiss Roll cake uses a soft sponge made from flour, baking powder, eggs, sugar, vegetable oil, buttermilk, apple cider vinegar, and vanilla for moisture and tenderness. The batter is baked thinly in a jelly roll pan, then inverted onto a powdered sugar-dusted towel to prevent sticking and rolled while warm, forming the classic spiral shape.
The filling is a blend of softened cream cheese, thawed whipped topping, powdered sugar, and vanilla for sweetness and smoothness, layered with strawberry jam to add fruity sweetness and texture. The cake is unrolled, filled, and re-rolled before dusting with powdered sugar and garnishing with fresh strawberries for a fresh finish.
Adjusting baking temperature to 325 degrees Fahrenheit is advised when using darker pans to prevent over-browning. Using jam rather than jelly offers chunkier fruit pieces, but jelly can be substituted for a smoother texture. More jelly or fresh sliced strawberries can be added for added richness or decoration.
Ingredients
Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoons salt
- 4 large egg at room temperature
- ¾ cup granulated sugar
- 2 tablespoons vegetable oil
- 2 tablespoons buttermilk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Filling
- 6 ounces cream cheese softened
- 1 ¼ cup Cool Whip thawed
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ⅓ cup strawberry jam (see note)
- powdered sugar for dusting
- strawberry for garnish, fresh
Instructions
Cake
- Preheat the oven to 350 degrees F. (see note) Grease a 15x10x1-inch jelly roll pan with cooking spray. Then, cover the pan with parchment paper and grease the parchment paper as well. Set aside.
- Lay a tea towel on a flat work surface and sprinkle a generous layer of powdered sugar over the top. Set aside.
- In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs on high speed for 3 minutes until they are pale in color. Continue beating as you slowly add in the sugar. Add the oil, buttermilk, vinegar, and vanilla and beat for 1 more minute. Add in the dry ingredients and mix until just combined.
- Pour the cake batter into the prepared pan and tilt to even out the batter. Bake for 12-15 minutes or until the cake springs back when touched.
- When done baking, remove the cake from the oven and immediately invert it onto the towel. Remove the parchment paper and roll the cake in the towel, starting at the short end. Set it on a wire rack, seam side down, and allow the cake to cool completely for about 1 hour.
Filling
- Beat cream cheese, powdered sugar, and vanilla in a large mixing bowl until smooth. Mix in the Cool Whip until creamy and evenly combined. Refrigerate the filling until the cake has cooled and is ready to fill.
- Unroll the cake and spread the jam all over the cake, leaving a ½-inch border around the edges. Spread the cream cheese filling evenly over the jam. Roll the cake back up and place seam side down on a platter. (Some of the filling will swish out the sides while rolling. Just scrape off and discard whatever comes out.)
- Cover the cake roll with plastic wrap and place in the fridge for at least 1-2 hours before serving. Dust the top with powdered sugar, garnish with fresh strawberries, slice, and serve.
Notes
- Use 325°F oven temperature if baking in darker jelly roll pans to avoid over-browning.
- Strawberry jelly results in a smoother filling texture, while jam provides chunkier fruit pieces.
- Additional jelly or sliced strawberries can be added for more fruit flavor or decoration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 288kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 93mg | 31% |
| Sodium | 255mg | 11% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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