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Strawberry Swiss roll sliced and served with fresh strawberries
Classic light sponge cake roll with strawberries

Strawberry Swiss Roll

Author: Flavelo
Recipes Cakes and Desserts
Sponge cake is a pillar of baking, relying on the ability of egg whites to trap air. The oven heat expands this air, causing the batter to rise. This cake embodies lightness: with no fat (butter or oil), it practically floats on the tongue. The acidity of fresh strawberries perfectly balances the sweet jam.
🕒 Prep Time 25 mins
🍳 Cook Time 12 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 260 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large Grease-Free Bowl: Critical for whipping egg whites.
  • Electric Mixer: For stable foam.
  • Parchment Paper: Prevents sticking.
  • Clean Kitchen Towel: For rolling.
  • Sieve: To aerate flour.

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line a jelly roll pan (10x15 inch) with parchment paper.

Tip: The oven must be fully hot; sponge batter deflates if it sits waiting.
2 ✓

Separate the eggs. Beat yolks with half the sugar (1/4 cup) and vanilla until pale and thickened.

Tip: It's ready when it increases in volume and falls in ribbons.
3 ✓

Beat egg whites with salt. When foamy, gradually add the remaining sugar (1/4 cup) and whip to stiff, glossy peaks.

Tip: Sugar stabilizes the foam. If you flip the bowl and it stays put, it's perfect.
4 ✓

Fold a dollop of whites into the yolks to lighten them, then pour that mixture into the remaining whites. Fold gently.

Tip: Use big circular motions to preserve air bubbles.
5 ✓

Sift flour over the batter in batches, folding gently after each addition.

Tip: Sifting prevents lumps. Dumping it all at once crushes the foam.
6 ✓

Spread evenly in the pan. Bake 10-12 minutes until the top is golden and springs back when touched.

Tip: Do not overbake or it will crack! If it springs back, it's done.
7 ✓

Prepare a clean, slightly damp kitchen towel dusted with powdered sugar. Flip the hot cake onto it, peel off parchment, and roll it up with the towel. Let cool completely.

Tip: This trains the cake to hold the spiral shape.
8 ✓

Unroll, spread with jam, sprinkle with strawberries, and re-roll (without the towel).

Tip: Fresh fruit adds a tart brightness to the sweet jam.
9 ✓

Chill for 30 minutes, dust with powdered sugar, and slice.

Tip: Use a serrated knife and saw gently; don't press down.

Recipe FAQ

Why did the sponge collapse?
You likely opened the oven too early, shocking the air bubbles with cold air, or you deflated the foam while mixing.
Why did it crack when rolling?
You baked it too long (dried it out) or let it cool flat. You must roll it while hot so the steam keeps it pliable.
Why is it flat and dense?
The egg whites weren't stiff enough, or you didn't sift the flour, weighing down the foam.

Ingredients

  • 1 cup All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 4 large Eggs (separated)
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 3/4 cup Strawberry Jam (high fruit content)
  • 1 cup Fresh Strawberries (chopped)
  • 2 tbsp Powdered Sugar (for dusting)