Strawberry Swiss Roll Cake

This strawberry Swiss roll cake, an almond chiffon cake filled with fresh strawberries and a mascarpone, white chocolate, and whipped cream mixture is light, not too sweet, and perfect for a tea time snack or dessert.

This is my first time attempting a cake roll! I've always been intimidated, but finally decided to try making one. After all, one of my goals with this site is to flex new cooking and baking muscles and share my experiences.

This year, I have been baking one cake each month from The European Cake Cookbook by Tatyana Nesteruk, and this month, one of the choices was a cake roll. It was meant to be.

After all, I've already conquered a crêpe cake and a triple layered mousse cake from the book. It was time to conquer the cake roll like a fearless baker.

Strawberry Swiss Roll ingredients:

You will need eggs, sugar, vanilla extract, all-purpose flour, and almond flour for the cake itself. You will also need confectioner's sugar to dust the cake for rolling so that the tea towel does not stick to the cake.

For the strawberry filling, you will need 3 cups of fresh strawberries and sugar.

For the cream filling, you will need mascarpone, heavy cream, white chocolate chips, vanilla, and sugar.

Finally, to finish the rolled up cake, you will need white chocolate melts to coat it as well as more strawberries and whipped cream for garnish.

How to make this strawberry Swiss roll cake:

This cake takes a lot less time to make than I expected, about 3 hours total, including inactive time. I started around 8:30 in the morning and had a completed and decorated cake by noon! 

First, you mix the batter for the cake. The first step is to mix the eggs, vanilla, and sugar on high speed for eight minutes, until they are pale and fluffy. It's pretty miraculous how the eggs change (see the photo above). 

Next, you fold in the flour, almond flour, and baking powder into the egg mixture in small batches. Then you spread the batter onto a parchment lined half sheet pan and bake the cake in a preheated oven. 

Once you remove the cake from the oven, you will need to sprinkle the top with confectioner's sugar and then place a tea towel over the sugar. Finally, top the tea towel with a wire rack, and flip the whole thing over. 

At this point, you peel off the parchment paper. 

While the cake is still warm, you will need to roll it up so it has "memory" when you fill it and roll it up for the second time. To do this, fold about 2 inches of the tea towel over the end of the cake, and roll it up tightly. 

The first key to success is to make sure the end of the cake is curvy and folded over. The second key to success is to make sure the folded end is spread with your filling. That way, you will achieve the swirly look you are trying get. 

For this cake, you will need two fillings. First spread a fresh strawberry and sugar mixture over the cake. Next, top the strawberries with a mixture of whipped cream, mascarpone, and melted white chocolate. chips. 

Finally, you hold your breath and roll up the cake, hoping that the cake doesn't crack... until it does. Which is why frostings and coatings were invented. 

If you're cake totally cracks and breaks, just make a trifle!! 

You coat this cake with a white chocolate candy coating. It fills in and hides all of the cracks. You can also frost the cake with whipped cream or vanilla buttercream.

For the candy coating, I used the Merckens brand. 

Strawberry Swiss Roll Cake

Yield: 15 servings

Author: Karen Kerr

This strawberry Swiss roll cake, an almond chiffon cake filled with fresh strawberries and a mascarpone, white chocolate, and whipped cream mixture is light, not too sweet, and perfect for a tea time snack or dessert.

ingredients:

For the Cake

• 6 large eggs
• 150 grams (3/4 cup sugar)
• 1 teaspoon vanilla extract
• 125 grams (1 cup) all purpose flour
• 48 grams (1/2 cup) almond flour
• 1 teaspoon baking powder
• Confectioner's sugar for sprinkling

For the Strawberry Filling

• 450 grams (3 cups) fresh strawberries, chopped
• 50 grams (1/4 cup) sugar

For the Cream Filling

• 227 grams (8 ounces) room temperature mascarpone
• 90 grams (1/2 cup) white chocolate chips, melted
• 1 cup cold heavy cream
• 67 grams (1/3 cup) granulated sugar
• 1 teaspoon vanilla extract

For the Coating and Garnish

• 270 grams (1 1/2 cups) white chocolate melts, melted
• 1/2 cup whipped cream
• 8 strawberries, sliced

instructions:

How to cook Strawberry Swiss Roll Cake

To Make the Cake

1. Heat the oven to 350 degrees F. Line a half sheet pan (13 inch by 18 inch) with parchment paper. 
2. In the bowl of a stand mixer, whisk the eggs, sugar, and vanilla on high for 7 to 8 minutes, until pale yellow and tripled in size. 
3. In another bowl, whisk together the flour, almond flour, and baking powder. 
4. Gently fold the flour mixture into the egg mixture in batches, until fully incorporated. 
5. Spread the batter into the sheet pan and bake for 20 to 22 minutes. 
6. Remove the pan from the oven. Use a sharp paring knife to loosen the sides of the cake from the sides of the pan. 
7. Sprinkle the top of the cake with confectioner's sugar and top with a large smooth tea towel. Top the tea towel with a wire rack and flip the baking sheet over, lift off the pan, and gently remove the parchment paper. 
8. Using the tea towel, roll the cake into a roll and allow to cool for about 45 minutes. 

To Make the Fillings

1. While the cake is cooling, smash the strawberries and the sugar with a potato masher. Set aside.
2. Whip together the mascarpone and melted chocolate chips until fluffy. 
3. Whisk the heavy cream with an electric mixer until you get stiff peaks. Add the mascarpone mixture and whisk on high for one minute. 

To Assemble the Cake

1. Within 60 minutes, unroll the cooled cake and spread the strawberry mixture over the cake surface, leaving 1 inch on the edges. 
2. Spread the mascarpone mixture over the strawberries. 
3. Gently roll up the cake until fully rolled up. 
4. Pour the melted white chocolate melts over the top of the cake roll and spread with an off-set spatula. 
5. Let cool before serving. 
6. Optional: Decorate with sliced strawberries and whipped cream. 

https://www.karenskitchenstories.com/2019/08/strawberry-swiss-roll-cake.html

Karen's Kitchen Stories

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Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk.

We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for August 2019 were ~

1. Peach Zefir Torte
2. Dacquoise Fraisier
3. Berry Ricotta Mousse Cake
4. Strawberry Swiss Roll

Peach Zefir Torte

• CamilleCooks
• Amandie Bakes

Dacquoise Fraisier

• Culinary Adventures with Camilla
• All That's Left Are The Crumbs

Strawberry Swiss Roll

• Karen's Kitchen Stories