Strawberry Swiss Roll Cake Recipe

Ingredients

Chiffon Cake

• 6 large eggs
• ½ teaspoon cream of tartar
• 150 g granulated sugar, divided into 100g + 50g
• 50 g milk, dairy or non-dairy
• 50 g light-tasting oil
• 1 teaspoon vanilla extract
• 2 drops red or pink gel food colouring
• 120 g cake flour
• ½ teaspoon baking powder

Filling

• 350 g whipping cream
• 35 g powdered sugar
• 1 teaspoon vanilla extract
• 500 g fresh strawberries, finely diced, plus more for topping

Instructions

1. Preheat the oven to 350°F. Line a 12×17-inch baking tray with parchment paper on the bottom only and set aside.
2. Separate the egg whites and yolks into two large mixing bowls. Set aside the yolks bowl.
3. Add cream of tartar to the egg whites and use an electric hand mixer with a whisk attachment to beat until frothy.
4. Gradually add 100g sugar to the egg whites, mixing well between additions. Add pink gel food colouring and beat until stiff peaks form. Set aside.
5. Add remaining 50g sugar to egg yolks and mix until combined. Add milk, oil, and vanilla extract and mix again.
6. Sift cake flour and baking powder into the egg yolk mixture, mixing on low speed until smooth.
7. Gently fold one-third of the meringue into the yolk mixture with a silicone spatula until just combined, then fold in the remaining meringue until no streaks remain and batter is fluffy.
8. Pour batter into the lined baking tray, spreading evenly with an offset spatula. Bake for 13 minutes or until edges turn lightly golden.
9. Cool for a few minutes, run an offset spatula around edges, flip cake onto a wire rack and peel off parchment paper. Place fresh parchment on top and flip cake back with original top facing up.
10. Cut off the brown edges on the short ends. Starting at one short end, roll the cake with the parchment paper and let cool completely in rolled form.
11. In a large bowl, whip the cream, powdered sugar, and vanilla extract with a hand mixer until firm peaks form.
12. Unroll the cooled cake and spread whipped cream evenly, leaving 2 inches empty at one end. Evenly scatter diced strawberries on cream, gently pressing them in.
13. Roll the cake again carefully. Scrape out any filling that oozes during rolling. Keep seam on the bottom and push any filling from the ends back inside.
14. Wrap roll in plastic wrap, reshape if needed, and refrigerate for at least 6 hours or overnight.
15. Unwrap and slice ½ inch off both ends to show swirl. Transfer reserved whipped cream to a piping bag and decorate top with piped cream and whole or halved strawberries.
16. Slice into 6 to 8 pieces and serve.

Notes

• For best results, use room temperature eggs to achieve maximum volume in the egg whites.
• When folding the meringue into the yolk mixture, use gentle motions to maintain airiness.
• Rolling the cake while warm helps prevent cracks.
• The cake can be wrapped and frozen after assembly for up to 1 week.
• Substitute strawberries with other berries or fruits for variation.
• Use dairy-free cream and milk alternatives for a lactose-free version.