Strawberries & Cream Swiss Roll Cake

This fatless sponge is perfect for Swiss rolls; it doesn’t spread when piped, holds clean lines, and rolls up without tearing. Adding gelatine to the whipped cream makes all the difference: it sets the cream, helps the cake hold its shape, and makes it travel-friendly. The sponge and filling are light and not overly sweet, so the serving size might be optimistic; it’s easy for two (or one) to polish it off.

Strawberries & Cream Swiss Roll Cake
Strawberries & Cream Swiss Roll Cake

Serves 4-6

Hands-on Time 30 minutes

Chilling Time 6 hours

Baking Time 8-10 minutes

Print friendly version

Ingredients

  • 6 tbsp caster sugar

  • 3 large eggs

  • Red food colouring (liquid gel recommended)

  • 9 tbsp self-raising flour

  • 1 tsp gelatine powder

  • 3 tbsp water

  • 200ml whipping cream

  • 6-10 strawberries

Equipment

  • Baking sheet or roasting tray (approx. 25cm x 35cm)

  • Baking parchment

  • 2 mixing bowls

  • Electric whisk

  • Spatula

  • Sieve

  • 2 piping bags

  • Clean tea towel

  • Microwaveable bowl

  • Microwave

  • Plate

  • Sharp knife

  • Kitchen paper

  • Palette knife

Method

1. Preheat the Oven

  • Preheat the oven to 200°C/180°C (fan)/400°F/Gas Mark 6.

  • Line the baking sheet with parchment.

2. Make the Sponge Batter

  • In a mixing bowl, whisk the sugar and eggs on medium-high speed for 10 minutes until thick and meringue-like.

  • Divide the mixture into two bowls. Add a few drops of red food colouring to one bowl and fold gently until evenly coloured.

  • Sieve 4½ tbsp of flour into each bowl and fold gently until no flour specks remain.

3. Pipe and Bake the Sponge

  • Transfer the mixtures into piping bags. Pipe alternating lines of plain and red batter onto the prepared tray, creating a striped pattern.

  • Bake on the middle shelf for 8-10 minutes until light golden.

4. Roll the Sponge

  • Dampen a tea towel and lay it on a worktop. Slide the baked sponge onto the towel, parchment-side up.

  • Roll the sponge widthwise in the tea towel and let it cool completely.

5. Prepare the Filling

  • Dissolve the gelatine in water by microwaving in 10-second bursts, stirring between each, until fully dissolved.

  • Whip the cream until soft peaks form. Gradually add the gelatine mixture and continue whisking until stiff peaks form.

  • Chop the strawberries and pat them dry with kitchen paper.

6. Assemble the Swiss Roll

  • Unroll the cooled sponge and peel away the parchment.

  • Spread the whipped cream evenly over the sponge, leaving a small border around the edges.

  • Scatter the chopped strawberries over the cream.

  • Carefully roll the sponge back up, using the parchment to help. Tuck in any escaping filling and tidy the edges with a clean finger.

7. Chill and Serve

  • Wrap the roll in parchment and refrigerate for 6 hours to set.

Enjoy!

Strawberries & Cream Swiss Roll Cake
Strawberries & Cream Swiss Roll Cake