Strawberries and cream swiss roll

    45 min

    Fresh strawberries and cream make such a simple yet delicious filling for this light swiss roll. I add a little bit of powdered gelatine to firm up the filling - that way I can make it in advance and it will still look beautiful when I'm ready to serve.

    134 people made this

    Makes: 1 Swiss roll

    • For the swiss roll
    • 3 eggs
    • 200g caster sugar
    • 80ml hot water
    • 1 teaspoon vanilla extract
    • 125g plain flour, sifted
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • a few tablespoons icing sugar for dusting
    • For the strawberry and cream filling
    • 150g fresh strawberries, chopped
    • 235ml whipping cream
    • 1 teaspoon (2 or 3g) powdered gelatine
    • 1 tablespoon caster sugar

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 190 C / Gas 5. Butter and line a swiss roll tin with buttered foil or buttered greaseproof paper.
    2. Beat the eggs until thick and fluffy. Gradually add caster sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder and salt. Pour cake batter into tin and spread evenly.
    3. Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the cake tin.
    4. Lay out a clean tea towel, and sprinkle it with icing sugar. Turn the swiss roll out onto the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.
    5. Whip the cream. Add powdered gelatine and 1 tablespoon sugar. Fold in the freshly chopped strawberries. Unroll the swiss roll and spread with the strawberry and cream mixture; gently roll up again. Chill until ready to serve.

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    Reviews in English (87)


    dis wecipe 's 'mazin do it peeps omg bruh (but seriously this recipe is amazing)  -  05 Nov 2014


    omg! This was a great recipe! Totally fool proof! Thanks so much for posting this recipe!  -  29 Nov 2012


    great outcome! many thanks, will do it again x  -  01 Aug 2016