"I know this may look like it's a lot of work, but you don't need anything fancy for this classic Cake Roll!
It's filled with whipped cream and strawberries (which you can totally skip or use bananas instead) and it's so fluffy that you feel like you're eating clouds! :D"
Swiss Roll Cake with Strawberries Whipped Cream
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- Recipe Card
Prep time 2hrs
Cook time 10mins
Recipe Card
ingredients
- 4 eggs
- 1/4 cup + 1 tbsp sugar
- 2 teaspoons vanilla extract
- 2 tablespoon vegetable oil
- 1 tablespoon honey
- 1/4 cup flour
- 1/4 cup cornstarch
- powdered sugar for dusting
- 8 ounces heavy whipping cream
- 2 tablespoon sugar
- 1 teaspoons vanilla
- strawberries
Method
Step 1
Preheat the oven to 350F. Grease and line a 11x15” baking sheet.
Step 2
Separate the eggs and add ¼ c sugar to the yolks and beat for 4 minutes until pale. add vanilla, oil and honey and mix
Step 3
Sift flour and cornstarch into the bowl and fold slowly
Step 4
Whip the whites until foamy, gradually add 1 tbs sugar and keep beating until peaks form
Step 5
Fold the egg whites in the batter in 3 additions, try to keep as much air as possible.
Step 6
Transfer to the baking sheet, smooth the top, lift and drop the pan onto the counter twice to get air bubbles out.
Step 7
Bake for 10-15mins until golden brown
Step 8
Dust a piece of parchment paper with powdered sugar and invert the cake onto it. Remove the parchment paper on top and roll the cake. Let it cool down.
Step 9
Beat heavy cream, vanilla and sugar until peaks form
Step 10
Unroll and spread with whipped cream and add strawberries. Roll back up and refrigerate for 1 hour before serving.
Step 11
Decorate with more whipped cream and strawberries!