Embark on a culinary adventure with this Decadent Strawberry Swiss Roll, where the lightness of chiffon cake meets the rich creaminess of whipped topping and the fresh juiciness of strawberries. This recipe intricately combines the delicate texture of a sponge cake tinted with a hint of pink, rolled with a luscious layer of vanilla-flavored whipped cream and finely diced strawberries. Each slice reveals a beautiful spiral of cake and cream, making it not only a treat for the palate but also a feast for the eyes.
Why You'll Love This: This Swiss roll is a perfect blend of textures and flavors. The airy sponge provides a soft base that complements the smooth, sweet whipped cream and the natural tartness of the strawberries. The hint of vanilla enhances the overall flavor profile, making each bite a balanced symphony of taste. It's a versatile dessert that can adapt to various occasions, always ready to impress with its elegant appearance and exquisite taste.
Perfect Occasion: This strawberry Swiss roll is ideal for celebrations such as birthdays, anniversaries, or any festive gathering. It's also perfect for a high tea event or as a sophisticated dessert at dinner parties. Present it during the spring and summer months when strawberries are in peak season to fully enjoy their freshness. It makes a beautiful centerpiece that is sure to attract attention and admiration from your guests.
Decoration Tips:
- Dust the roll with powdered sugar to add a touch of elegance and extra sweetness.
- Pipe additional whipped cream on top in decorative swirls or rosettes before topping with fresh strawberries for an upscale, professional look.
- Serve each slice with a mint leaf for a pop of color and a refreshing flavor contrast.
- Consider drizzling a little strawberry sauce or melted chocolate over the top for a gourmet touch.
- Ingredients:
- 6 large eggs
- ½ teaspoon cream of tartar
- 150 g granulated sugar, divided into 100g and 50g
- 50 g milk
- 50 g light-tasting oil
- 1 teaspoon vanilla extract
- 2 drops red or pink gel food coloring
- 120 g cake flour
- ½ teaspoon baking powder
- Filling:
- 350 g whipping cream
- 35 g powdered sugar
- 1 teaspoon vanilla extract
- 500 g fresh strawberries, finely diced, plus more for topping
- Instructions:
- Prep: Heat oven to 350°F (177°C). Line a 12x17-inch tray with parchment.
- Egg Separation: Divide egg whites and yolks into separate bowls.
- Whip Whites: Add cream of tartar to whites, whip until frothy, then gradually add 100g sugar and food coloring until stiff peaks form.
- Yolk Mixture: Whip egg yolks with 50g sugar, then incorporate milk, oil, and vanilla.
- Combine Dry Ingredients: Sift flour and baking powder into yolks, mix until smooth.
- Fold: Incorporate meringue into yolk mix in thirds, folding gently to keep the air.
- Bake: Spread batter evenly in prepared tray, bake 12-13 minutes until set.
- Cool and Roll: Trim edges, roll cake with parchment while warm, and let cool.
- Whip Cream: Beat cream with powdered sugar and vanilla to peaks.
- Assemble: Unroll cake, spread cream, add strawberries, and reroll.
- Chill: Wrap and chill roll to set, ideally overnight.
- Finish: Slice chilled roll, decorate with cream and strawberries.
Enjoy this exquisite strawberry Swiss roll, a dessert that promises to be as rewarding to make as it is to serve and savor!