Description
This Strawberry Swiss Cake Roll features a light and airy angel food cake rolled with a luscious whipped cream and fresh strawberry filling. The cake is baked in a jelly roll pan, then rolled up with a sweet strawberry sauce blended into whipped cream to create a delicious and elegant dessert perfect for any occasion.
Ingredients
Cake
- 1 box angel food cake mix (or homemade angel food cake batter)
- ⅓ cup (40g) powdered sugar
Strawberry Sauce
- ½ pound (227g) fresh or frozen strawberries
- ¼ cup (60mL) water
- 2 Tablespoons (25g) granulated sugar
- 1 Tablespoon (15mL) fresh lemon juice
- 1 Tablespoon (8g) cornstarch
Whipped Cream Filling
- ¾ cup (90mL) heavy whipping cream
- 1 Tablespoon (8g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake: Preheat the oven to 350°F (177ºC) and line a 10" x 15" jelly roll pan with parchment paper. Do not grease the pan to ensure the cake releases easily. Prepare the angel food cake batter according to package directions or homemade recipe, then pour evenly into the pan.
- Bake the Cake: Bake for 22-24 minutes until the cake is lightly golden brown and puffed. Once baked, loosen the cake edges with a butter knife and set aside briefly.
- Roll the Cake: Lay a clean, lint-free kitchen towel on the work surface and sprinkle it with powdered sugar. Flip the warm cake onto the towel, peel off the parchment paper, and carefully roll the cake up starting from the short end with the towel inside. Let it cool completely in this rolled form for about 2 hours at room temperature.
- Make the Strawberry Sauce: Combine strawberries, water, granulated sugar, lemon juice, and cornstarch in a small saucepan. Heat over medium, bring to a gentle boil, then reduce heat and simmer for 10-12 minutes until thickened. Cool the mixture completely.
- Make the Whipped Cream: In a stand mixer with whisk attachment, whip heavy cream, powdered sugar, and vanilla on medium speed until frothy, then increase speed to medium-high and whip until stiff peaks form, about 2-4 minutes total.
- Combine Filling: Fold the cooled strawberry sauce into the whipped cream gently until fully incorporated. Refrigerate the filling until ready to assemble.
- Assemble the Cake: Carefully unroll the cooled cake on the towel. Spread the whipped cream and strawberry filling evenly over the cake, leaving about an inch border on one short end. Roll the cake back up tightly without the towel and place on a serving plate.
- Chill and Serve: Refrigerate the rolled cake for 30 minutes before serving. Optionally dust with powdered sugar. Best served within one day, but can be stored covered in the refrigerator for up to 3 days.
Notes
- Make sure to roll the cake while still warm to prevent cracking; handle carefully when unrolling.
- Freezing the cake is possible but may alter the texture of the whipped cream filling upon thawing.
- If the cake curls at the edges while spreading filling, gently tuck the filling under the edge instead of forcing it open.
- For homemade angel food cake, use a traditional recipe involving egg whites, sugar, and flour for best results.
