Strawberry Swiss Roll (Brazo de Reina)

Name: Strawberry Swiss Roll (Brazo de Reina)
Prep time: 25 min
Cook time: 14 min
Total time: 2 h 39 min
Yield: 12 servings
Ingredients: 6 large eggs; 1 pound strawberries; 6 tablespoons all-purpose flour; 1 cup heavy cream; 6 tablespoons Monk Fruit Sweetener; 2 teaspoons vanilla; 2 teaspoons vanilla extract; 5 tablespoons Monk Fruit Sweetener; 2 teaspoons unsalted butter; 6 tablespoons 0% Greek yogurt; 1/4 cup powdered sugar; powdered sugar

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5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
2 hrs
Total Time
2 hrs 39 mins
Servings
12 servings
Calories
153 kcal
Course
Dessert
Cuisine
South American, American, Colombian

Strawberry Swiss Roll (Brazo de Reina)

Iris Warren

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A Strawberry Swiss Roll is a classic dessert that offers a delightful combination of sponge cake, fresh strawberries, and cream, perfect for spring and summer when strawberries are at their peak.

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Ingredients

Servings

6 large eggs (separated)
1 pound strawberries (cut into thin slices)
6 tablespoons all-purpose flour (or Cup4Cup brand GF flour)
1 cup heavy cream
6 tablespoons Monk Fruit Sweetener (or sugar)
2 teaspoons vanilla
2 teaspoons vanilla extract
5 tablespoons Monk Fruit Sweetener (or sugar)
2 teaspoons unsalted butter (at room temperature)
6 tablespoons 0% Greek yogurt
1/4 cup powdered sugar ( to sprinkle on towel and cake)
powdered sugar (optional for serving)

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Instructions

Preheat the 400F oven rack in the center. Spray a 15 x 10-inch baking sheet pan with non-stick spray, line with parchment paper, using your fingers add the 2 teaspoons of butter and spread over the parchment paper, set aside.
Using a hand or stand mixer, whisk at medium speed the heavy cream, sugar and vanilla for 2 minutes, and increase the speed until it reaches stiff peaks about 3 - 5 minutes total. Then with spatula gently fold in the Greek yogurt and refrigerate.
Using a stand mixer or hand mixer, beat the egg whites until they are stiff, about 3 - 5 minutes.
When the roll is completely cool, unroll the cake. Spread with the cream and cover the cream with strawberries, leaving 1 inch at the end without the strawberries to prevent them from falling out of the end of the roll) and re- roll.
Using a spatula, GENTLY fold in egg yolk one at a time, then add sugar 1 tbsp at a time, gently folding it in. Add flour 1 tbsp at a time, and the vanilla extract and gently fold.
Transfer to a serving platter, chill in the refrigerator for a few hours or as long as overnight.
Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula.
Just before serving, lightly dust with powdered sugar (if using) and enjoy! Makes 12 slices.
Bake about 12 - 14 minutes until the cake is lightly golden in color.
In the meantime, sprinkle a clean and damp dish towel with confectioners' sugar.
When the cake is ready, sprinkle a little confectioners’ sugar on top then invert the cake onto the dish towel, remove the paper, and roll up the cake with the towel, be sure the end of the roll is down, place in a wire rack to cool.

Notes

calculated with monk fruit sweetener

Nutrition Information

Show Details

Serving 1slice Calories 153kcal (8%) Carbohydrates 32g (11%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 118mg (39%) Sodium 49mg (2%) Fiber 1g (4%) Sugar 5g (10%)