Strawberry Cream Swiss Roll

Strawberry Cream Swiss Roll or Erdbeerroulade is still one of my favourite childhood desserts. Whenever we had a family get-together in the summer, my mother would bake this strawberry cream swiss roll. The light and airy fat-free sponge filled with a delicious strawberry cream filling is the perfect summer dessert.

The fat-free sponge might be a little bit delicate to work with, but the texture is so light and the flavour is amazing. It is important, to beat the egg yolks for at least 5 minute until the mixture is frothy and then carefully mix under the beaten egg whites and flour.

Before you start rolling your sponge, loose it from the parchment paper. A thin layer of the crust will stick to the parchment paper, revealing a beautiful crust free, soft and airy sponge.

Print Recipe

Strawberry Cream Swiss Roll

Strawberry Cream Swiss Roll or Erdbeerroulade is a light and airy fat-free sponge filled with a delicious strawberry cream filling.

Prep Time1 hour hr

Cook Time6 minutes mins

Total Time1 hour hr 6 minutes mins

Servings: 10

Author: Fabio

Ingredients

• 70 g granulated sugar +
• 2 tablespoons granulated sugar
• 3 eggs separate
• 1 tablespoon hot water
• 70 g all-purpose flour
• dash of salt
• 250 g fresh strawberries in small cubes
• 9 g vanilla sugar
• 200 ml double cream

Instructions

• - Sponge cake:
• Beat the sugar, egg yolks and water in a bowl for about 5 minutes, until the mixture is thick & frothy.
• Whisk the egg whites with the salt until stiff. Add 2 tbsp sugar, continue beating until the egg whites are shiny.
• Carefully fold in the beaten egg whites and the flour.
• Spread the sponge mix (about 1 cm thick) onto parchment paper lined rectangular baking tray.
• Bake for approx. 6 mins in the middle of a preheated 220 degree oven.
• Flip sponge with the paper on a fresh parchment paper, coat top parchment paper with a wet cloth, pull away the top parchment paper carefully. Cover sponge immediately with the inverted baking tray and let cool down completely.
• - Filling:
• Using a hand blender mix 50g strawberries with the vanilla sugar, strain through a very fine sieve.
• Whip the cream with the strawberry puree until stiff . Fold under the rest of the strawberries.
• Spread the strawberry cream over the sponge, leaving a 2 cm margin free around the sponge.
• Starting from the narrow side - roll up the sponge into a tight roll.
• Refrigerate Swiss Roll for about 30 minutes.
• Cut off both ends, sprinkle swiss roll with icing sugar and serve.