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  • Writer's pictureDona Tarte

Strawberries & Cream Swiss Roll

Hey all! I haven't posted recipes here in a while as I've been trying to dedicate more time to test out recipes and spend more time on content creation. However I was asked to join American Heart Associations REVIVE Food & Drink marathon!

For this event I wanted to make something super easy, summery and in season so I decided on making a Strawberries & Cream Swiss Roll.

I found this fabulous recipe by Cookpad Japan which uses a genoise-type chiffon cake. I absolutely love it however I wanted to make a few edits to have it even MORE tasty and fluffy! If you'd like to support American Heart Association REVIVE, click here to donate to them and the amazing work they do!! Also if you try out this recipe, please do post pics on Twitter and Instagram and tag me!


Strawberries & Cream Swiss Roll

Makes one roll

For the roll

4 Eggs

80g Caster Sugar 3 tbsp Vegetable Oil

3 tbsp Water

1 tsp Vanilla Extract

110g Plain Flour

15g Corn Flour (Corn Starch)

1 tsp Baking Powder For the filling

250ml Double/Heavy Cream 1/2 tbsp Caster Sugar

1 tsp Vanilla Extract Punnet of Strawberries (about 250g) 1 tsp Caster Sugar

Preheat your oven to 180°C/160°C Fan/350°F and size up a Swiss roll tin with parchment/greaseproof paper, I used a 9x13inch tin as it had higher edges. Lightly grease the tin and make sure the paper is flat against the sides of the tin.

  1. Start by separating the eggs into two medium to large bowls (If using a mixer, divide the egg whites into the stand mixer) make sure that the bowl you use for the egg whites is VERY clean as any dirt/fat can effect the next step!

  2. Take 40g of the Caster sugar and whisk it into the egg yolks until they lighten in colour and start to expand. Add the vegetable oil, water and vanilla extract and mix into the egg yolk mixture.

  3. Sieve the flour, corn flour & baking powder into the egg yolk mixture and mix until combined.

  4. Whisk the egg whites either by hand or in a stand mixer until they start to form peaks, start adding the other 40g of caster sugar, bit by bit and continuously mixing until the eggs are glossy and form stiff peaks.

  5. Take half of the meringue (egg white) and mix it carefully into the egg yolk mixture until combined, doing this will help prevent removing a lot of the air prior to baking.

  6. Carefully fold the rest of the meringue into the mixture but use a plastic/metal spatula to prevent over mixing.

  7. Pour the mixture into the prepared tin, tap on the countertop twice just to prevent uneven air bubbles. Bake for 15 minutes, keeping an eye on it half-way through. Do not open the oven door in the first 10 minutes of baking as it can cause the cake to get a shock and deflate.

  8. The cake should be lightly golden and bounce back when lightly pressed. Carefully transfer the cake in the parchment onto a cooling rack and let cool completely.

  9. For the filling, starting by hulling all of the strawberries, keeping 4 aside for the top of the cake and dicing the rest. Take the diced strawberries in a bowl and stir in a teaspoon and leave to the side.

  10. Pour the cream, 1/2 tbsp of caster sugar and vanilla into a bowl/mixer and whisk until whipped and soft. This should only take a few minutes so keep a close eye on it.

  11. When the cake is cooled, remove the parchment and flip onto a clean towel or parchment (this will help when rolling.)

  12. Make a small cut down the long side of the cake. Take a small portion of the cream and place it in a piping bag and spread the rest across the cake (avoiding the small cut + the other edge as you want to avoid leaking) and sprinkle the chopped strawberries over the cream evenly.

  13. To roll, start carefully lifting the towel/paper on the cut side and fold in the cut to help start the roll. Roll the cake using the towel/paper as a guide.

  14. Once rolled, you can trip the ends of the swiss roll before piping cute blobs at an angle across the top of the cake (don't worry if this gets messy, we can hide it with strawberries hehe)

  15. Dust the cake with icing sugar and take the leftover strawberries, half them and place them across the top and you're done! Take a pic if you tried out this recipe, I'd love to see your creations!! x

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