Strawberry Swiss Roll Cake Recipe

Strawberry Swiss Roll Cake Recipe

Strawberry Swiss Roll Cake is a refreshing summer dessert! A tender sponge cake with cream cheese filling and a layer of sweet strawberries. Perfect for Easter brunch, Mother's Day or any special occasion!

Course Dessert

Cuisine American

Keyword roll cake, strawberry

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 253kcal

Author Wendie Williams

Ingredients

4 eggs yolks at room temperature
2 tablespoon vegetable oil
3 tablespoons milk
1 tablespoon lemon zest
1 teaspoon vanilla
1 cup granulated sugar
3/4 cup all purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
4 egg whites at room temperature

Cream Cheese Filling

6 ounces cream cheese softened
1 cup Cool whip
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 cups strawberries sliced

Instructions

Preheat the oven to 350 degrees. Spray a with cooking spray and lay a piece of parchment paper and lightly spray the top of the parchment paper.
In a medium bowl whisk the egg yolks, vegetable oil, milk, lemon zest, vanilla, and ½ of the granulated sugar until combined.
In a small bowl whisk together the flour, cornstarch, baking powder, and salt until combined.
Whisk the dry ingredients into the wet ingredients and mix just until combined.
In a medium bowl using a hand mixer beat the eggs on high until soft peaks form, about 2-3 minutes. Add in the other half of the granulated sugar and continue beating for another 1-2 minutes.
Using a wooden spoon or spatula fold egg whites into the cake batter until fully combined.
Pour batter onto a prepared jelly roll baking pan and bake for 13-15n minutes or until slightly golden brown and spongy.
Lay a tea towel or on a flat surface and lightly dust it with powdered sugar and set aside.
When the cake is done immediately invert the cake onto the towel. Remove the parchment paper and then roll the cake in the towel starting at one end. Place on a wire rack to cool completely.

Cream Cheese Filling

In a medium bowl using a hand mixer beat the softened cream cheese, powdered sugar, and vanilla until smooth, using a spatula fold in the cool whip just until all combined.
When the cake has cooled gently unroll the cake and spread the filling evenly over the cake. Add the sliced strawberries on top and carefully roll the cake back up. Cover with plastic wrap and place in the refrigerator for at least 1 hour to chill.
Dust with powdered sugar, slice, and serve.

Notes

Make sure you beat the eggs until soft peaks form, this is an important step to ensure a light and fluffy sponge cake.

You want to roll your cake as soon as it comes out of the oven and try not to roll it too tight or it may crack.

Use a tea towel or thin dishtowel to roll your cake, it helps to prevent the cake from sticking and also makes rolling the warm cake so much easier.

Cover and store your cake in the refrigerator for 3-4 days.

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