Strawberry Swiss Roll

Get ready to roll, sugar—because I’m headed to the California State Fair and bringing my boldest, berry-best recipe with me!

This beauty is a summer showstopper—featuring a soft and springy vanilla sponge, rolled up with whipped mascarpone cream and ultra sweet and juicy Strawberries, singing with flavor. It’s light, luscious, and loaded with deliciousness.

Join me for a live Swiss Roll class at 12:00pm on Saturday, July 19, in the Kitchen Theater, where I’ll be sharing all the sweet secrets behind one of my signature bakes: The Swiss Roll.

Here’s what I’ll be demoing at the fair:

 How to bake a crack-free sponge

 Rolling techniques that keep things tight and tidy

 Flavor layering tips to make your filling pop

 Decorating tricks to finish your roll like a pro

Whether you’re a baking newbie or a Swiss Roll enthusiast, come hang out and learn how to roll with confidence—and personality.

 Catch me at the California State Fair – Kitchen Theater – Saturday, July 19 at 12:00pm!

And if you can’t make it, don’t fret—this summery stunner is also featured in my upcoming Secrets of a Swiss Roll eBook. Keep your eyes peeled, sweethearts!

Rollin’ in bold flavor and vintage vibes,

The Rockabilly Baker 

Strawberry Swiss Roll

5 from 1 vote

Strawberries & Cream all rolled into one beautiful, delicious and delicately sweet little Swiss Roll.

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Cuisine: Dessert, swiss

Ingredients Equipment Method

Ingredients

  

Wet Ingredients

• 115 grams Canola Oil
• 5 Egg Yolks
• 60 grams Milk
• 1 tsp Vanilla Paste or Vanilla extract
• 1 tsp Almond Extract (optional)

Dry Ingredients

• 120 grams Cake Flour
• 200 grams Sugar (reserve 100 for the meringue)
• 1 tsp Baking Powder

Meringue

• 6 Egg Whites (Room Temperature) They MUST be room temp!
• 1/2 tsp Salt
• 1/4 tsp Cream of Tartar
• Reserved Sugar

Mascarpone Cream Filling

• 350 grams Heavy Whipping Cream Very Cold
• 100 grams Mascarpone Cheese
• 80 grams Powdered Sugar
• 1 tsp Vanilla Bean Paste
• 1 Tbls Amaretto Liquor (optional)
• 150 grams Chopped Strawberries

Equipment

• Jelly Roll Pan or 1/2 Sheet Pan Light Metal (I like Nordicware)
• Stand Mixer or Hand Mixer

Method

 

1. Preheat oven to 300F Convection (if you don’t have Convection, heat to 325).
2. Prepare your pan (½ sheet or jelly roll pan) by lining with parchment paper. Do NOT grease the pan or the parchment.
3. In large bowl, add the sugar and remove 100grams and set aside for the meringue.
4. To the large bowl of sugar, add flour and baking powder and whisk until everything is combined and no lumps remain.
5. In bowl of stand mixer (or use hand mixer), whip egg whites, salt and cream of tartar until frothy. Slowly add sugar that was set aside, about one spoonful at a time. Continue whisking until glossy stiff peaks,
6. While your meringue is mixing, mix all your wet ingredients in a large liquid measuring cup or jug and set aside.
7. Once meringue gets close to stiff peaks, make a well in your dry ingredients and add your wet ingredients just until smooth paste forms.
8. Using a large balloon whisk, slowly add ⅓ of your meringue to your cake paste being careful not to deflate (see my video for perfect incorporation). Continue until all meringue is incorporated.
9. Spread mixture into prepared pan and bake for 15 mins. Toothpick should come out clean. Do NOT overbake. Let cool in pan until fully cooled.

Make the Filling

1. Add all of the ingredients, except Strawberries to the bowl of a stand mixer.
2. Whip until stiff peaks appear.

Assemble

1. Spread two rows of cling film over the counter. Next add a single piece of parchment, the same size as the cake.
2. Flip your cake onto the parchment aligning one of the short edges to be facing you.
3. Spread half of the Mascarpone Cream onto the cake leaving a 1/2 border around the cake on all three sides, except the short edge facing you. You can spread filling all the way to the end there.
4. Sprinkle on the chopped berries.
5. Cover with remaining cream and spread until smooth.
6. Gently begin rolling the cake using the parchment to help push the roll into place. Continue pulling the parchment to roll the cake away from you.
7. Once cake is rolled, pull away the parchment and slide the cake back towards you and repeat the rolling with the cling film. Be sure to tuck in the sides so the cream doesn't ooze out.
8. Once fully wrapped, refrigerate for 4+ hours – best overnight.
9. Top with powdered sugar, berries or freshly whipped cream and enjoy!

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