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Light and Fluffy Strawberry Rose Swiss Roll

strawberry rose swiss roll - featured image
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A tender, flavorful dessert featuring an ultra-light sponge cake rolled with a smooth strawberry rose cream filling, perfect for celebrations and everyday indulgence.

Ingredients

Scale
  • 4 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ⅔ cup (80g) all-purpose flour, sifted
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1 tbsp milk (whole or 2%)
  • 1 cup (200g) fresh strawberries, hulled and chopped
  • ⅔ cup (150ml) heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1 tsp rose water
  • 1 tsp lemon juice
  • Optional garnishes: fresh strawberry slices, edible rose petals, powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch jelly roll pan with parchment paper and lightly grease if needed.
  2. Crack 4 large eggs into a large mixing bowl. Beat on high speed for about 5 minutes until eggs triple in volume and become pale and fluffy.
  3. Gradually add ½ cup granulated sugar while continuing to beat. Stir in 1 tsp vanilla extract and 1 tbsp milk carefully.
  4. In a separate bowl, sift together ⅔ cup all-purpose flour, 1 tsp baking powder, and a pinch of salt.
  5. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
  6. Pour the batter evenly into the prepared pan and smooth the top. Bake for 12-15 minutes until the sponge springs back when lightly touched and a toothpick comes out clean.
  7. While still warm, flip the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake and towel together gently but firmly. Let cool completely rolled up.
  8. Blend strawberries into a smooth puree. In a chilled bowl, whip ⅔ cup heavy cream with 2 tbsp powdered sugar until soft peaks form.
  9. Gently fold strawberry puree, 1 tsp rose water, and 1 tsp lemon juice into the whipped cream. Adjust sweetness or rose water to taste.
  10. Unroll the cooled sponge gently. Spread the strawberry rose cream evenly over the surface, leaving a small border.
  11. Roll the cake back up without the towel, keeping the filling inside.
  12. Wrap the roll in plastic wrap and chill in the fridge for at least 1 hour to set.
  13. Before serving, dust with powdered sugar and garnish with fresh strawberries or edible rose petals if desired.

Notes

Use room temperature eggs for best volume. Fold flour gently to keep batter airy. Roll cake while warm with a towel to prevent cracking. Adjust rose water carefully to avoid overpowering flavor. For gluten-free, substitute almond flour; for vegan, use flax eggs and coconut cream.

Nutrition

Keywords: strawberry swiss roll, rose water dessert, light sponge cake, homemade dessert, easy swiss roll, floral dessert, strawberry cream roll

Find it online: https://prismtaste.com/light-and-fluffy-strawberry-rose-swiss-roll-recipe-easy-homemade-dessert-ideas/