Strawberry Swiss Roll Recipe

Strawberry Swiss Roll on a white serving platter.

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Strawberry Swiss Roll Recipe

This delicious Strawberry Swiss Roll is a light and airy sponge cake that is rolled up with a decadent cream cheese and strawberry filling.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 170kcal

Author: Judy Wilson

Ingredients

6 eggs separated (yolks and whites)
¼ cup sweetened condensed milk
2 Tablespoons milk
2 teaspoons vanilla
⅓ cup sugar
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt and pepper to taste

Cream Cheese Filling

8 ounce block cream cheese
¼ cup sugar
2 teaspoons vanilla
2 Tablespoons heavy cream
2 Tablespoons strawberry jam or puree
powdered Sugar

Instructions

Preheat oven to 350 degrees F and prepare cookie sheet or jelly roll pan with parchment paper and spray with Crisco pan release.
Separate eggs into yolks and whites. In a large bowl, add all 6 egg yolks, sweetened condensed milk, milk, and vanilla, and mix with hand or stand mixer for about 5 minutes until pale in color.
In a separate bowl, add egg whites and beat with a hand or stand mixer until the whites form soft peaks. Continue mixing and add ⅓ sugar slowly in 3 increments. Mix until stiff peaks form.
Add about 1/2 of the egg whites to the egg yolk mixture, gently folding them in so as not to deflate the whites.
In a medium bowl, add flour, baking powder, and salt and whisk. Slowly add the flour mixture to the large bowl of the whites and yolk mixture, adding in three increments and folding in gently.
Pour batter into prepared pan and level out. Bake for 15-18 minutes until golden brown.
While the cake is baking, make the filling. In a bowl, add cream cheese, sugar, vanilla, and heavy cream and mix for 2-3 minutes. Fold in strawberry jam or puree.
Prepare a dish towel with a generous amount of powdered sugar. Loosen the cake from the pan and lay it on the towel. Remove the parchment paper. Roll the cake up into the towel and set it on a rack to cool.
When cooled, gently unroll the cake, fill it with cream cheese, and reroll. Sprinkle with powder to finish.
Slice and Enjoy!

Notes

Rolling the cake in a powdered sugar towel may seem odd, but it’s important so the cake does not crack and make your roll look flat. Be careful when you unroll it so you don’t crack it.

Store the Swiss roll in an airtight container in the refrigerator for up to 3 days.

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