Strawberry Swiss Roll Cake
This is my version of the ultimate Strawberry swiss roll cake recipe. An airy biscuit with buttercream and strawberry jam. Formed into a delicious roll, where you can taste all the flavors with every bite you take. It's a super easy recipe, with a delicious strawberry flavor and a gorgeous strawberry cake roll. A perfect cake you can serve anytime!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Baking tray
- Parchment paper
- Hand Mixer
Ingredients
Cake
- 2 eggs size L, seperated in egg yolks and egg whites
- ⅓ cup almond flour
- ⅓ cup all-purpose flour
- ½ cup confectioner's sugar
- 2 teaspoons butter melted
- 2 tablespoons coconut shredded, dried
- 4 tablespoons strawberry jam warm
Butter Cream
- ½ cup sugar
- ¼ cup water
- 1 tablespoon milk
- ⅓ teaspoon gelatin powder
- 1 stick butter room temperature
- 1 teaspoon vanilla extract
Ingredients you need per step are listed below the step in Italic
Instructions
Cake
- Preheat the oven to 430 °F (220 °C).
- Draw on a baking sheet a rectangle of 8 x 10 inches (20 by 25 cm). Put it on a baking plate with the drawing site beneath.
- In a large bowl mix on high speed the egg whites until stiff peaks are formed2 eggs
- Beat the egg yolks with the almond flour, flour, melted butter, and confectioner's sugar in a bowl until light yellow in color.⅓ cup almond flour, ⅓ cup all-purpose flour, ½ cup confectioner's sugar, 2 teaspoons butter
- Gently mix with a spatula ⅓ of egg white until it's incorporated into the egg yolk batter.
- Then stir in the rest of the egg white gently and carefully.
- Spread the batter with an offset spatula on the prepared pan among the colored rectangle (it will be a thin cake) and bake for 7 minutes in the oven.
- Lay a tea towel in front of you and top with baking paper. Spread 2 tablespoons of shredded coconut on top.2 tablespoons coconut
- Lay the cake on the baking paper and roll everything up tightly.
- Unroll and cut off the edges (about ½ inch/1 cm). Discard those pieces.
Butter Cream
- Heat the water with the milk and dissolve the sugar in it.¼ cup water, 1 tablespoon milk, ½ cup sugar
- When the milk is hot turn off the heat and dissolve the gelatin into the milk mixture.⅓ teaspoon gelatin powder
- Let it cool for 15 minutes.
- Beat the butter and vanilla extract with an electric mixer at medium speed very airy in about 5 minutes.1 stick butter , 1 teaspoon vanilla extract
- Slowly add the milk mixture, while mixing, until well blended and very airy.
- Smear the jam over the cake.4 tablespoons strawberry jam
- Then spread the cream on top with an offset spatula.
- Place the cake on top of a baking paper and roll up tightly.
- Let stiffen for 1 hour in the refrigerator.
- Cut into rolls (about ¾-1 inches / 1.5 - 2 cm).
NOTES
1. - Almond flour and flour (flour mixture)
Almond flour and flour provide a slightly sweet and airy cake roll with a slightly nutty taste. All-purpose flour is used in this recipe. Replace the almond flour with an equal amount of all-purpose flour for a nut-free recipe.
2. - Strawberry jam
Used for the strawberry filling. Use strawberry jam without chunks. If you want to make the jelly as smooth as possible, heat the strawberry jam and sieve before using it. By using strawberry jam, you can make this cream cake roll even outside the strawberry season.
If you want you could also use some fresh strawberries. Wash and hull the strawberries. Slice them into small cubes and scatter them on top of the buttercream topping.
3.- Vanilla Extract
For a touch of vanilla flavor in the buttercream. You can also replace this with 1 teaspoon of vanilla sugar.
4. - Roll it
Rolling the cake while still warm gives it a bulge and makes it much easier to roll in the end and form a Swiss Roll Cake.
5. - Storage
- Refrigerator - You can store the strawberry swiss roll cake in a closed container in the refrigerator for up to 3 days.
- Don't - The cake rolls cannot be frozen because of the filling.
Nutrition
Calories: 284kcal | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 120mg | Fiber: 1g | Sugar: 25g | Vitamin A: 447IU | Vitamin C: 1mg | Iron: 1mg
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