Thursday, September 5, 2013

Strawberry Swiss Roll

I remember learning these super delicious Swiss rolls in my first bakery lessons around 6 years back. I was super excited to bake this then, as the way a sponge cake sheet is rolled with fillings of your choice.
I have tried this many times before, but finally created the best possible Swiss roll.
I hope my readers will enjoy this.
Strawberry Swiss Roll

For sponge Cake:
2 Eggs
50gm Sugar (Grained)
50gm Flour
1 tsp Baking Powder
Salt (a pinch)
30ml Water
1tsbp Vanilla Essence

For the Strawberry Filling:
As it is not season of strawberries, I used strawberry syrup. You can use strawberry jam too.

Whipped Cream
Strawberry Syrup or Jam
Sugar Syrup to moisten the sponge sheet.


  • Preheat the oven at 225 degree Celsius.
  • Line a cake tray with butter in which you need to make the sponge sheet.
  • Sieve Flour and baking powder together.
  • Whip eggs and sugar for 5 minutes with help of an electric blender till it turns fluffy and moo use like.
  • Add all the other ingredients (sugar + flour+ baking powder+ Vanilla Essence).
  • Beat the mixture till it becomes smooth and fluffy. ( Do not over mix the batter)
  • Fold in water with the batter very lightly
  • Pour the batter into the greased tray and bake it for 15 minutes or till it becomes brown from the top.
  • Keep checking it from time to time.

For the Filling:
250 ml whipping cream
Food color (Pink) (a pinch)
1tbsp Icing Sugar
Strawberry Syrup (I used Mapro)

  • Take 250 ml of any whipping cream.
  • Whip the cream with the help of a beater. Make sure the cream is cold
  • Add the pink color and the strawberry syrup.
  • Fold it in.
  • The filling is ready to be used in the roll. 
For assembling the rolls:
Strawberry Swiss Roll
  •     Remove the sponge from the tray once it is cooled down.
  •     Place the sponge over a butter paper.
  •     Moist the sponge with sugar syrup. (You can add strawberry essence in the syrup if u want to)
  •     Apply the whipped cream with a palate knife.
  •     Spread it all over smoothly.
  •     Now roll the sponge alongwith the butter paper with light hands.
  •     Seal it from both ends. 
  •     Keep it in the freezer for 30 minutes so that it sets and cutting the Swiss rolls becomes easier.
  •     After 30 minutes remove the butter paper.
  •     With the help of a pallate knife do the icing of the Swiss roll with the remaining cream.
  •     Cut into slices and serve.