by Austin Carter
New Recipe
- Prep Time: 30 minutes - Cook Time: 15 minutes - Cooling and Serving: 35 minutes - Total Time: 1 hour 20 minutes - Course: Dessert - Cuisine: European - Servings: 8 - Calories: 200 kcal
– Mixing Bowls – Whisk or Electric Hand Mixer – Spatula or Wooden Spoon – Measuring Spoons and Cups – Baking sheet – Parchment Paper – Kitchen Towels – Cooling Rack – Offset Spatula
– 4 large eggs - strawberries – ¾ cup granulated sugar – 1 teaspoon vanilla extract – 1 cup all-purpose flour – 1 teaspoon baking powder – ¼ teaspoon salt – Powdered sugar for dusting For the Filling: – 1 cup heavy whipping cream – 2 tablespoons powdered sugar – 1 teaspoon vanilla extract
1. Preheat your oven to 350°F (180°C). Grease a 10×15-inch (25×38 cm) jelly roll pan and line it with parchment paper, leaving an overhang on the longer sides for easy removal. 2. In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture is light and fluffy. This may take about 5 minutes.
3. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. 4. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the sponge is set and lightly golden. 5. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
6. Once baked, immediately turn the cake onto the prepared towel. Carefully peel off the parchment paper. Roll the cake along with the towel from the short end. Let it cool completely while rolled. 7. In a chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Gently unroll the cooled cake and spread the whipped cream evenly over the surface. Re-roll the cake without the towel. 9. Wrap the Swiss roll in plastic wrap and refrigerate for at least 1 hour to set the filling. 10. Once chilled, slice and serve the Swiss roll. Optionally, dust with more powdered sugar before serving.