Strawberry Cream Swiss Roll

Step 1

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Step 2

In a large bowl, beat the eggs and vanilla until foamy. Add in powdered sugar and mix until creamy and thick. The mixture will double in size.

Step 3

Sift and fold in all purpose flour using a spatula until just combined. Using the spatula, spread the batter on the baking sheet and bake for 15 minutes.

Step 4

Take another parchment paper and dust it with powdered sugar. Once the cake is ready, take it out of the oven, and flip it on to the other parchment paper, carefully peel the first parchment paper and discard it, then immediately roll the cake with the second parchment, then wrap the roll in a clean kitchen towel and let it sit on the counter until completely cool.

Step 5

Meanwhile, whip the heavy whipping cream and gradually add the sugar until reaches soft peak.

Step 6

When the roll is completely cool, unroll the cake, spread the whipped cream all over and the roll the cake again. Place the Swiss roll on a plate and cool in the fridge for at least one hour.

Step 7

To serve, dust some powdered sugar on the roll and using a sharp knife, slice the roll and serve it with strawberries.

Step 8

You can also use chopped strawberries on the whipped cream before rolling the cake.