Strawberry Cream Swiss Roll

This delightful Strawberry Cream Swiss Roll is a visually stunning and delicious dessert, perfect for special occasions or as a sweet treat for loved ones. With its fluffy sponge cake, creamy filling, and fresh strawberries, this dessert is sure to impress with both its looks and taste.

Recipe:

Ingredients:

For the Sponge Cake:

• 4 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• Red or pink food coloring (optional)

For the Filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh strawberries, finely chopped

For Decoration:

• Whipped cream or frosting (to drizzle)
• Toasted coconut flakes (optional)
• Fresh strawberries, halved

Instructions:

1. Prepare the Sponge Cake:
   • Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
   • In a large mixing bowl, beat the eggs and sugar together on high speed until the mixture is thick, pale, and triples in volume, about 5-7 minutes.
   • Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
   • Add the vanilla extract and a few drops of red or pink food coloring, if desired, and gently fold until the batter is evenly colored.
   • Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
   • While the cake is baking, prepare a clean kitchen towel and sprinkle it generously with powdered sugar.
2. Roll the Cake:
   • Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
   • Starting from the short end, roll the cake up with the towel and let it cool completely on a wire rack.
3. Prepare the Filling:
   • In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Gently fold in the finely chopped strawberries.
4. Assemble the Swiss Roll:
   • Once the cake is completely cooled, unroll it gently. Spread the strawberry cream filling evenly over the cake, leaving a small border around the edges.
   • Re-roll the cake without the towel, making sure it is tight but not too tight to squeeze out the filling.
5. Decorate:
   • Place the roll on a serving platter with the seam side down. Drizzle with whipped cream or frosting.
   • Sprinkle with toasted coconut flakes if using, and garnish with fresh strawberry halves on top.
6. Serve:
   • Slice and serve the Strawberry Cream Swiss Roll with a fresh cup of tea or coffee. Enjoy!

This beautiful and fluffy Strawberry Cream Swiss Roll is perfect for any festive gathering or as a delightful end to a meal. Enjoy the light, creamy texture and the burst of fresh strawberry flavor in every bite!

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