Swiss Roll Cake with Strawberries Whipped Cream
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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!