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Strawberry Swiss roll cut into slices, served with fresh strawberries
Airy sponge cake rolled with sweet strawberry filling

Strawberry Swiss roll

Author: Flavelo
Recipes Cakes and Desserts
Sponge cake is one of the pillars of confectionery, the secret of which is the ability of proteins (albumin) in egg whites to trap air. The heat of the oven expands this trapped air, causing the dough to rise. This cake is the embodiment of lightness: it contains no fat (butter or oil), so it almost floats on the tongue. The acidity of fresh strawberries perfectly counterpoints the sweet jam and soft sponge.
🕒 Prep Time 25 mins
🍳 Cook Time 12 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 260 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl (grease-free): Critical for whipping egg whites.
  • Electric whisk: To achieve stable foam.
  • Baking parchment: So the sponge doesn't stick.
  • Clean tea towel: For rolling up.
  • Sieve: To aerate the flour.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C (standard setting). Line a baking tray with baking parchment cut to size.

Tip: It is important that the oven is fully hot by the time the batter is ready, as the foam starts to fall immediately if it has to stand.
2 ✓

Separate the eggs. Whisk the yolks with half the sugar (60g) and the vanilla sugar until pale.

Tip: It's ready when the volume increases and it has a pale yellow, creamy texture.
3 ✓

Start whipping the egg whites with a pinch of salt. When frothy, gradually add the remaining sugar (60g) and whip to stiff, glossy peaks.

Tip: The sugar stabilises the foam. If you turn the bowl upside down and the foam stays in, it's perfect.
4 ✓

Mix a spoonful or two of the foam into the yolk cream to loosen it, then pour this into the rest of the egg white foam. Fold together gently.

Tip: Use a spatula and work with large, circular movements so you don't break the air bubbles.
5 ✓

Sift the flour onto the mixture in several batches, folding it in carefully after each addition.

Tip: Sifting prevents lumps. If you just pour it in, the weight of the flour 'kills' the foam.
6 ✓

Pour the batter onto the tray and smooth it out evenly. Bake for 10-12 minutes until the top is golden brown and springy to the touch.

Tip: Skewer test! Don't overbake, or it will break. If you press with your finger and the dough springs back, it's good.
7 ✓

Prepare a slightly damp, clean tea towel. Turn the baked sponge onto it, peel off the baking parchment, and roll it up with the towel while still hot. Leave to cool like this.

Tip: This step 'teaches' the dough the shape. If you try to roll it when cool, it will snap.
8 ✓

When cooled, unroll, spread generously with strawberry jam, sprinkle with the fresh strawberry pieces, then roll back up (without the towel).

Tip: The acidity and texture of fresh strawberries make the otherwise sweet cake exciting.
9 ✓

Rest in the fridge for half an hour before serving, then dust with icing sugar and slice into finger-thick swirls.

Tip: Use a serrated knife for slicing, and don't press, but saw, so you don't squash the sponge.

Recipe FAQ

Why did the sponge collapse?
You probably opened the oven door too soon, and the sudden temperature drop caused the air bubbles to collapse, or you broke the foam too much when mixing.
Why did it crack when rolling?
You baked it too long (it dried out), or let it cool flat. The sponge must be shaped (rolled up) while still hot, while the steam makes it pliable.
Why is it flat and dense?
The foam wasn't stiff enough, or you didn't sift the flour, and its weight dragged down the foam.

Ingredients

  • 120 g Plain flour
  • 120 g Caster sugar
  • 4 pcs Eggs (Size M, separated)
  • 1 sachet Vanilla sugar
  • 1 pinch Salt
  • 200 g Strawberry jam (high fruit content)
  • 150 g Fresh strawberries (finely chopped)
  • 20 g Icing sugar (for dusting)