Vanilla Swiss Roll with Homemade Strawberry Filling

This Vanilla Swiss Roll combines a tender, ethereal sponge cake with a luscious, homemade strawberry filling. Whipped egg whites folded into a yolk-based batter create a soft, springy crumb that bakes thin and pliable—perfect for rolling without cracking. The filling simmers fresh strawberries with sugar and cornstarch, yielding a glossy jam that sets firmly yet spreads smoothly. After baking, the cake is brushed with milk to keep it moist, slathered with strawberry jam, and rolled snugly into a spiral. Chilled to hold its shape, the roll is then lightly dusted with coconut flakes for added flavor and texture. Each slice reveals concentric layers of pale cake and rosy jam, offering a harmonious balance of sweetness, fruit brightness, and pillowy sweetness. Ideal for afternoon tea or as a festive dessert, this roll showcases simple ingredients transformed by technique into an elegant treat.

Preparation, Cook, and Total Times

Preparation Time: 25 minutes (including jam prep and batter assembly)
First Bake: 10–15 minutes at 180 °C (350 °F)
Jam Simmer: 5 minutes
Chill Time: 2 hours
Total Time: Approximately 3 hours

YIELD

One 28 × 38 cm jelly roll; serves 10–12 slices

CUISINE

European-Inspired Pastry

Full List of Ingredients

• For the Strawberry Filling:

  • 200 g fresh strawberries, hulled and quartered

  • 50 g granulated sugar

  • 50 ml water

  • 1 tbsp cornstarch dissolved in 30 ml water

• For the Sponge Cake:

  • 5 large eggs, at room temperature, yolks and whites separated

  • 1/3 tsp fine salt

  • 10 g vanilla sugar (or 1 tsp vanilla extract and 10 g sugar)

  • 140 g granulated sugar, divided

  • 150 g all-purpose flour

  • 30 g cornstarch

  • ½ tsp baking powder

  • 60 g hot whole milk

• Assembly & Garnish:

  • 50 ml whole milk, for soaking

  • Toasted coconut flakes, for coating

Step-by-Step Cooking Directions

1. Prepare the Strawberry Filling: In a small saucepan, combine strawberries, 50 g sugar, and 50 ml water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Stir in the cornstarch slurry and continue simmering 1–2 minutes until the mixture thickens. Remove from heat and cool completely.

2. Preheat & Prepare Pan: Preheat oven to 180 °C (350 °F). Line a 28 × 38 cm jelly-roll pan with parchment, extending it on two sides for a lifting sling.

3. Beat Egg Yolks: In a bowl, whisk together the 5 yolks, vanilla sugar, and half (70 g) of the sugar until pale and thick, about 2 minutes.

4. Whip Egg Whites: In a clean, grease-free bowl, beat the egg whites with salt until foamy. Gradually add the remaining 70 g sugar in two additions, whipping to stiff, glossy peaks.

5. Combine Dry Ingredients: In a separate bowl, sift together flour, cornstarch, and baking powder.

6. Fold Batter: Gently fold one-third of the whipped whites into the yolk mixture to lighten it. Alternate folding in the dry ingredients and remaining whites in two additions, ending with whites. Work gently to preserve volume.

7. Add Milk: Drizzle in the hot milk and fold just until incorporated.

8. Bake the Sponge: Pour the batter into the prepared pan, spreading evenly. Bake 10–15 minutes, or until the top springs back when lightly touched and a toothpick comes out clean.

9. Roll While Warm: Immediately upon removal, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll the cake and towel together from the short side. Cool rolled, seam-side down.

10. Soak & Fill: Unroll the cooled cake gently. Brush with 50 ml milk to moisten. Spread the cooled strawberry filling in an even layer, leaving a 1 cm border. Reroll without the towel into a tight spiral.

11. Chill & Coat: Transfer the roll, seam-side down, to a serving plate. Refrigerate at least 2 hours to set. Before serving, roll the cake in coconut flakes to coat the exterior. Slice with a serrated knife between 2 cm and 3 cm intervals.

Nutritional Information

(Per slice, based on 12 servings)

• Calories: 180 kcal

• Protein: 4 g

• Carbohydrates: 28 g

• Fat: 4 g

• Fiber: 1 g

• Sugar: 18 g

• Sodium: 60 mg

The Origins and Popularity of the Recipe

The Swiss roll—known as Bûche de Noël when made into festive Yule logs in France—originated in Central Europe in the 19th century. Bakers discovered that paper-thin sponge cakes could be spread with jam and rolled into decorative spirals. Variations proliferated across the continent, featuring local fruits and flavorings. This strawberry-filled version reflects seasonal produce and the modern preference for fresh fruit fillings over heavier buttercreams. Its bright color and elegant spiral design have made it a perennial favorite for afternoon tea, birthdays, and holiday tables worldwide.

Reasons Why You’ll Love the Recipe

• Showstopping Presentation: The spiral gives each slice a beautiful pattern.

• Light & Airy Texture: Egg-white foam ensures a tender, non-dense cake.

• Fresh Fruit Flavor: Homemade jam highlights true strawberry taste.

• Make-Ahead Ease: Can be baked and assembled hours ahead, then chilled.

• Customizable: Swap fillings—lemon curd, raspberry puree, or whipped cream.

Health Benefits

Egg whites provide high-quality protein with minimal fat. Fresh strawberries contribute vitamin C, fiber, and antioxidants. By using moderate sugar and emphasizing fruit, this roll is lighter than buttercream-based cakes. Coconut adds healthy medium-chain triglycerides (MCTs) and subtle texture.

Serving Suggestions

• Dust with powdered sugar and serve alongside a bowl of fresh berries.

• Offer a dollop of lightly sweetened whipped cream or crème fraîche.

• Pair with a crisp glass of Prosecco or sparkling elderflower cordon for brunch.

Common Mistakes to Avoid

• Overbaking: Bake just until the cake springs back to ensure pliability.

• Rolling Too Late: Roll while warm to prevent cracks; if fully cooled, lightly mist with syrup.

• Deflated Batter: Fold gently—overmixing collapses the foam.

• Runny Filling: Ensure jam is thick before filling; under-stirred jam can ooze.

Pairing Recommendations

• Tea: Earl Grey or a light Darjeeling enhances citrus and berry notes.

• Coffee: A mild-roast cup lets the cake’s sweetness shine.

• Wine: A demi-sec Champagne or Moscato d’Asti complements the fruit filling.

Cooking Tips

• Room-Temperature Eggs: Achieve greater volume when whipping whites and smoother yolk mixtures.

• Sugar Dusting: Dust towels and cake lightly with sugar to prevent sticking.

• Even Spreading: Use an offset spatula for the filling to avoid uneven layers.

• Chill Time: Don’t skip chilling—the roll holds its shape and slices cleanly.

Variations to Try

• Lemon Curd Roll: Substitute strawberry jam with tangy lemon curd and zest.

• Chocolate Sponge: Fold 1 tbsp cocoa powder into the flour for a chocolate swirl.

• Cream-Filled Roll: Mix whipped cream with mascarpone and lightly fold in fresh berries.

• Matcha Cake: Add 1 tsp matcha powder to the batter for an elegant green hue and subtle tea flavor.

Similar Recipes to Try

• Classic Bûche de Noël (Yule Log) with chestnut filling

• Raspberry Swiss Roll with fresh raspberry coulis

• Pumpkin Spice Roll Cake for fall celebrations

• Chocolate Hazelnut Roll with Nutella swirl

Ingredient Spotlight

Egg Whites: Whipping whites to stiff peaks is key to creating the cake’s structure without additional chemical leaveners. The foam traps air, which expands in the oven to give the sponge its characteristic rise and flexibility for rolling.

Conclusion

This Vanilla Swiss Roll with Homemade Strawberry Filling exemplifies how simple ingredients—eggs, sugar, flour, and fresh fruit—can combine into an impressive dessert. Its featherlight crumb, vibrant jam swirl, and tropical coconut coating make it a versatile centerpiece for any occasion. With straightforward steps and customizable options, it offers both novice and experienced bakers a delicious project that delights in every slice.

Frequently Asked Questions

1. Can I use store-bought jam instead of homemade?
   Yes, choose a thick strawberry jam and spread a thinner layer to prevent slippage.

2. Why did my cake crack when rolling?
   The sponge baked too long or cooled fully before rolling. Roll immediately while warm.

3. How do I prevent soggy bottoms?
   Ensure the pan is well-lined and that excess moisture in the filling is cooked off before assembly.

4. Can I freeze individual slices?
   Wrap tightly in plastic and freeze up to one month. Thaw overnight in the refrigerator.

5. What’s the best way to slice cleanly?
   Chill the roll well; use a sharp serrated knife and wipe it between cuts for neat edges.

6. My filling oozed out—how to fix?
   Thicken the jam with additional cornstarch or chill the roll longer to firm the filling.

7. Can I make a chocolate version?
   Add 1–2 tbsp cocoa powder to the dry ingredients and use raspberry or cherry filling.

8. Do I need to sift the flour?
   Sifting aerates and removes lumps, ensuring an even, light texture.

9. How long will the roll keep?
   Stored in the refrigerator in an airtight container, it remains fresh for 2–3 days.

10. Can I use almond flour for a gluten-free option?
    Replace half the flour with almond flour and add 1 tsp xanthan gum; bake a few minutes longer and test doneness early.