Chocolate Strawberry Swiss Roll

$- 4 large eggs - 100g granulated sugar - 75g all-purpose flour - 25g unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 tablespoon vegetable oil - 200ml heavy cream - 2 tablespoons powdered sugar - 250g fresh strawberries, hulled and sliced - 100g dark chocolate for drizzling To create a perfect Chocolate Strawberry Swiss Roll, you need a few simple ingredients. Start with four large eggs. They provide structure and help the roll rise. Next, you'll need 100 grams of granulated sugar. The sugar adds sweetness and helps create a fluffy texture. For the base, use 75 grams of all-purpose flour. Combine this with 25 grams of unsweetened cocoa powder for that rich chocolate flavor. A half teaspoon of baking powder will help the cake rise, while a quarter teaspoon of salt enhances the taste. Don’t forget one tablespoon of vegetable oil. This keeps the cake moist. For the creamy filling, you'll need 200 milliliters of heavy cream. Sweeten it with two tablespoons of powdered sugar. Finally, the star of this dessert is 250 grams of fresh strawberries. Slice them up to add freshness and flavor. Top it off with 100 grams of melted dark chocolate for a gorgeous finish. This combination of flavors and textures makes this dessert a delight for any occasion. {{ingredient_image_1}} 1. Start by preheating your oven to 180°C (350°F). Take a jelly roll pan, about 15x10 inches, and line it with parchment paper. Lightly grease the paper for easy removal later. 2. In a large bowl, whisk the 4 large eggs with 100g of granulated sugar. Whisk until the mixture turns pale and fluffy. This should take about 5 to 7 minutes. 3. In a separate bowl, sift together 75g of all-purpose flour, 25g of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually fold this dry mix into the egg mixture until it is just combined. 4. Now, add 1 tablespoon of vegetable oil. Gently fold it in until the batter is smooth. Pour the batter into the prepared pan, spreading it evenly. Bake for 12 to 15 minutes. The sponge should spring back when touched. 1. While the cake bakes, sprinkle a clean kitchen towel with powdered sugar. This will help prevent sticking. 2. Once the sponge is baked, take it out of the oven. Invert the sponge onto the prepared towel. Carefully peel off the parchment paper. While it's still warm, roll the sponge tightly from one short end to the other, using the towel as a guide. Let it cool completely while rolled up. 1. In a new bowl, whip 200ml of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. 2. When the sponge is cool, unroll it gently. Spread the whipped cream evenly over the surface. Place 250g of sliced strawberries on top of the cream. 3. Roll the sponge back up without the towel. Use a gentle touch to keep it tight. 4. Place the rolled cake on a serving platter. Drizzle 100g of melted dark chocolate over the top for a beautiful finish. 5. Chill the Swiss roll in the refrigerator for at least 30 minutes to set before slicing and serving. - Ensuring the sponge is light and airy To make a light and airy sponge, beat the eggs and sugar well. You want the mixture to be pale and fluffy. This step is key. The air you add gives the cake its lift. - Tips for rolling the cake without cracking When rolling the sponge, use a clean kitchen towel. Sprinkle it with powdered sugar first. Roll the cake gently while it's warm. This helps shape it without cracks. Don't rush this part. Allow it to cool in the rolled shape to keep the form. - Using the right temperature for whipping cream For the best whipped cream, chill your bowl and beaters. Cold tools help the cream whip up faster. Aim for soft peaks, not stiff. This keeps the cream light and fluffy. If it’s too warm, it won’t hold its shape well. Pro Tips Use Fresh Strawberries: For the best flavor and presentation, always choose ripe, fresh strawberries. They add sweetness and a vibrant color to your Swiss roll. Keep the Sponge Moist: When rolling the cake, ensure that you do it while it’s still warm. This helps to prevent cracks and keeps the sponge moist. Whip the Cream to the Right Consistency: Be careful not to over-whip the cream. You want it to hold soft peaks, which will make it easy to spread and give a light texture. Chill Before Serving: Allow the Swiss roll to chill in the fridge for at least 30 minutes after assembling. This helps the flavors meld and makes it easier to slice. {{image_2}} You can change up the flavors of your Chocolate Strawberry Swiss Roll. Think about adding other fruits. Raspberries and blueberries work great. They bring a fun twist and pair nicely with chocolate. You can also switch the chocolate type. Use milk chocolate or white chocolate for a different taste. Each choice gives a unique flavor to the roll. If you need a gluten-free option, you can use almond flour. Gluten-free flour also works well. These swaps keep the cake light and tasty without gluten. Try these variations to find your favorite! Serving your Swiss roll can be just as fun as making it! For special occasions, think about how you plate it. Place slices on a decorative plate. Garnish them with extra strawberry slices for color. A light dusting of powdered sugar adds a nice touch too. Drizzling chocolate sauce on top enhances both flavor and looks. You can also serve it with whipped cream on the side. This makes it even more delicious and appealing. Get creative with your presentation to impress your guests! To keep your chocolate strawberry Swiss roll fresh, store it properly. When you have leftovers, wrap the roll tightly in plastic wrap. This helps keep it moist and prevents it from drying out. If you want to refrigerate the Swiss roll, place it in the fridge. It will stay good for about three days. Just remember to cover it well to keep flavors intact. For longer storage, freeze the Swiss roll. Slice it first for easy serving later. Wrap each slice in plastic wrap and then place them in a freezer bag. The Swiss roll can last up to three months in the freezer. When you’re ready to enjoy it again, take it out and let it thaw in the fridge overnight. This keeps the texture nice and soft. Enjoy your delightful treat! Can I make the Swiss roll in advance? Yes, you can. Make the roll the day before. Just store it in the fridge. This helps the flavors blend. What should I do if my sponge cracks? If your sponge cracks, don’t worry! You can still roll it carefully. Use whipped cream to hide the cracks. A drizzle of chocolate can help too. Can I use store-bought whipped cream instead? Yes, you can use store-bought whipped cream. It saves time and tastes good. Just make sure it’s thick enough to hold the strawberries. What are the best accompaniments for the Swiss roll? Fresh fruits work well. Think berries or extra sliced strawberries. A scoop of vanilla ice cream adds creaminess. How to serve for parties and gatherings? Slice the Swiss roll into even pieces. Arrange them on a nice platter. Garnish with more strawberries and a light dusting of powdered sugar. Tips for cutting and plating the rolls beautifully Use a sharp knife for clean cuts. Wipe the knife between slices for neat pieces. Serve on plates with chocolate drizzle for a fancy touch. This Swiss roll recipe features rich chocolate and fresh strawberries, making it perfect for any occasion. We covered the key ingredients, step-by-step instructions, and helpful tips for great results. You learned ways to customize flavors and enhance the roll's appearance. Lastly, storing leftovers maintains freshness and taste. Enjoy making this delightful dessert and impressing friends and family with your skills. Happy baking!$

Chocolate Strawberry Swiss Roll

A delightful dessert featuring a chocolate sponge rolled with whipped cream and fresh strawberries.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 1 15

Course Dessert

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

4 large eggs
100 g granulated sugar
75 g all-purpose flour
25 g unsweetened cocoa powder
0.5 teaspoon baking powder
0.25 teaspoon salt
1 tablespoon vegetable oil
200 ml heavy cream
2 tablespoons powdered sugar
250 g fresh strawberries, hulled and sliced
100 g dark chocolate, melted (for drizzling)

Instructions

Preheat your oven to 180°C (350°F). Line a 15x10 inch jelly roll pan with parchment paper, making sure to grease the paper lightly.
In a large mixing bowl, whisk the eggs and granulated sugar together until pale and fluffy, about 5-7 minutes.
Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the egg mixture until just combined.
Add the vegetable oil and gently fold to incorporate it smoothly into the batter.
Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 12-15 minutes, or until the sponge springs back when touched.
While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar.
Once baked, remove the sponge from the oven and carefully invert it onto the prepared towel. Peel off the parchment paper.
While still warm, roll the sponge tightly from one short end to the other along with the towel. Allow it to cool completely in this rolled position.
In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
Once the sponge is cool, unroll it carefully and spread the whipped cream evenly over the surface. Arrange the sliced strawberries over the cream.
Roll the sponge back up without the towel, using a gentle touching motion to keep it tight.
Transfer the rolled cake to a serving platter. Drizzle the melted dark chocolate over the top to add a beautiful finish.
Chill in the refrigerator for at least 30 minutes to set before slicing and serving.

Notes

Serve slices on a decorative plate, garnished with additional strawberry slices and a dusting of powdered sugar for a touch of elegance.

Keyword chocolate, dessert, strawberry, swiss roll