Description
A light and fluffy Strawberry Swiss Roll made with a delicate chiffon cake filled with whipped cream and fresh diced strawberries, perfect for a refreshing dessert or special occasion treat.
Ingredients
Scale
Chiffon Cake
- 6 large eggs
- ½ teaspoon cream of tartar
- 150 g granulated sugar, divided into 100g and 50g
- 50 g milk, dairy or non-dairy
- 50 g light-tasting oil
- 1 teaspoon vanilla extract
- 2 drops red or pink gel food colouring
- 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
- Preheat and Prepare: Preheat oven to 350°F. Line a 12×17″ baking tray with parchment paper on the bottom only and set aside.
- Separate Eggs: Separate the egg whites and egg yolks into two large mixing bowls. Set aside the bowl with yolks.
- Beat Egg Whites: Add cream of tartar to egg whites. Use an electric hand mixer with a whisk attachment to beat until frothy like cappuccino foam.
- Add Sugar to Egg Whites: Gradually sprinkle in 100g sugar, mixing well after each addition. Add 1-2 drops of pink gel food colouring and continue beating until stiff peaks form. Set aside.
- Mix Egg Yolk Mixture: Add the remaining 50g sugar to egg yolks and mix until combined. Add milk, oil, and vanilla extract, and mix again until smooth.
- Sift Dry Ingredients: Sift cake flour and baking powder into the egg yolk mixture. Mix on low speed until combined and smooth.
- Fold Meringue Into Egg Yolk Mixture: Fold one-third of the meringue into the egg yolk mixture gently to loosen batter. Fold in the remaining meringue until no streaks remain and batter is airy.
- Fill Pan: Pour batter into prepared baking tray. Use an offset spatula to spread evenly smoothing into the corners.
- Bake: Bake for 13 minutes or until the edges are lightly golden brown.
- Release Cake Sheet: Cool for a few minutes, then run an offset spatula around edges to release cake from pan. Flip onto wire rack, peel off parchment paper, place new parchment on top, and flip cake back so top side is facing up.
- Roll Cake Sheet: Trim brown edges off short ends. Roll cake up from one short end with parchment paper and let cool completely in this rolled shape.
- Whip Cream: In a large bowl, whip together whipping cream, powdered sugar, and vanilla extract with a hand mixer until firm peaks form.
- Spread Whipped Cream: Unroll cooled cake sheet. Spread an even layer of whipped cream over the cake, leaving about 2 inches at one end uncovered. Reserve some whipped cream for decoration.
- Add Strawberries: Evenly distribute diced strawberries over whipped cream, pressing them gently into the cream.
- Roll Up Cake: Roll the cake again carefully without squeezing out the filling. Use spatula to push any filling that escapes back inside. Place roll seam side down.
- Chill: Wrap roll tightly in plastic wrap and refrigerate for at least 6 hours or overnight for filling to set.
- Trim Ends: Remove plastic wrap and slice about ½ inch off both ends to reveal swirl pattern.
- Decorate: Pipe reserved whipped cream on top and garnish with whole or halved strawberries.
- Slice and Serve: Cut into 6 to 8 slices and serve chilled.
Notes
- Use cake flour for a lighter, tender chiffon cake texture.
- Cream of tartar stabilizes the egg whites to help achieve stiff peaks.
- Sifting flour prevents lumps and ensures even mixing.
- Be gentle when folding the meringue to keep the batter airy.
- Roll the cake while still warm to prevent cracking.
- Chilling overnight allows the cream filling to set, making slicing easier.
- Reserve whipped cream for decorating to add an attractive finish.
- If fresh strawberries are not in season, frozen and thawed can be used but drain excess liquid to avoid soggy filling.
- For dairy-free option, use plant-based milk and whipping cream substitutes.
