Strawberry Cream-filled Swiss Roll


I have always been a fan of the Swiss Roll. Those soft, airy sheets of sponge cakes rolled around sweet pillowy goodness. So dainty and delicate, yet so perfectly delicious.

In India, we used to call them Jam Rolls since jam was the most commonly used filling. Here instead of jam, I have used a strawberry cream. As delicious as this cake on its own is, it is the strawberry cream that truly takes the cake here. It tastes just like strawberry ice cream, only lighter and fluffier.



Strawberry Cream-filled Swiss Roll

Swiss Roll recipe adapted from , slightly altered.

Swiss Roll Ingredients:

4 eggs

70g superfine sugar

80g all-purpose flour, sifted

50g butter, melted

1/2 tsp strawberry extract

Strawberry Cream filling:

1 cup heavy cream

2 tbsp instant vanilla pudding mix

2 tbsp strawberry jello mix


Preheat oven to 375 F. Grease and line a 9 by 13-inch sheet pan with aluminum foil. Grease the aluminum foil as well. Sprinkle some sugar on a towel that is slightly larger than the cake and keep aside.

Using an electric mixer, whip the eggs, sugar and strawberry extract until it almost triples in volume. Fold in the sifted flour.

In a small bowl, take a small amount of batter and mix it with the melted butter. Pour back into the main batter and combine well.

Scrape the batter into the prepared pan and spread evenly using a spatula.

Bake for 8-10 mins. As soon as it comes out of the oven, invert the pan onto  the towel. Remove the pan and the foil.

With the help of the towel, roll the cake into a log. Let it cool.

To prepare the strawberry cream, mix the ingredients together and whip it till soft peaks form.

Once the cake is cooled, unroll it and spread the strawberry cream on it, leaving a half-inch border at the ends. Roll it again.

Sprinkle with powdered sugar. Slice and serve.