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–+ servings
Strawberry Swiss Roll Summer Recipe Rulada cu crema de capsuni

Strawberry Swiss Roll

Discover this delicious strawberry Swiss roll recipe, a fresh and sweet roll, enriched with the juicy aroma of strawberries. A perfect combination of textures and flavors, this strawberry roll is the ideal dessert to sweeten your day in a refined and comforting way.
Prep Time 30 minutes
Cook Time 10 minutes
Chilling time 3 hours
Total Time 3 hours 40 minutes
Choose Serving Size 8

Ingredients 

For the base:

  • 3 eggs large, separate the whites and yolks
  • 75 g granulated sugar
  • 1 tablespoon oil
  • 25 g whole milk
  • ½ teaspoon almond extract
  • ½ teaspoon salt
  • 70 g cake flour sifted
  • 1 tablespoon beetroot powder

For the filling:

  • 240 g sweet full-fat cream for whipped cream
  • ¼ teaspoon gelatin powdered
  • 4 tablespoons freeze-dried strawberries
  • 3 tablespoons granulated sugar
  • 1 tablespoons powdered sugar

Instructions

  • Heat the oven to 180 C.
  • Line a pan with baking paper and grease it with some oil or butter.
  • Put the yolks in a bowl. Add ¼ cup of sugar and mix until the sugar is dissolved and the yolks are light in color. Gradually add the vegetable oil, mixing continuously, until it is incorporated.
  • Add the milk, almond extract and salt. Add the beetroot powder.
  • Sprinkle the sifted flour over the batter and mix until incorporated.
  • In a clean bowl or in the bowl of a kitchen mixer fitted with the whisking attachment, beat the egg whites until foamy. Add the remaining 2 tablespoons of sugar and beat at high speed until the egg whites form soft peaks.
  • Incorporate a third of the beaten egg whites into the dough, then add the rest of the egg whites and mix until incorporated.
  • Pour the batter over the form, spreading it in an even layer using a large spatula.
  • Bake for about 10 minutes or until the swiss roll base is elastic and the edges start to brown slightly.
  • Remove from the oven.
  • Carefully turn the hot cake over a towel well sprinkled with powdered sugar.
  • Carefully roll the hot cake in the towel.
  • Let the rolled cake cool for about 1 hour
  • Meanwhile, to make the filling, in a small bowl, sprinkle the gelatin over 1 tablespoon of cold water and let it soften for 5 minutes. Heat the mixture in the microwave in short intervals of 5 seconds until the gelatin is completely dissolved.
  • Let it cool a little.
  • In a clean grinder, grind the freeze-dried strawberries together with the sugar.
  • Put the cream in the bowl of a kitchen mixer. Whisk at medium speed until it becomes frothy, then add the powdered sugar, increase to medium-high speed and beat until the paddles start to leave marks in the cream.
  • Mix a spoonful of whipped cream in the bowl with the melted gelatin until it is completely incorporated, then, with the mixer on low speed, add it back to the bowl with the rest of the cream. Add the sugar and strawberry mixture and increase the speed to medium high, beating until the cream forms soft peaks
  • Carefully unfold the rolled cake and remove the towel.
  • Spread the filling in a thin and even layer over the entire cake, leaving about 2 cm at the edge.
  • Roll the cake, taking care not to apply too much pressure so as not to allow the filling to come out on the edges.
  • Wrap tightly in plastic film and refrigerate for at least 2 hours or overnight.
  • Serve with fresh fruit.