Strawberry Swiss Roll recipe
Posted August 24, 2023 by: Admin
The Strawberry Swiss Roll is a traditional dessert that offers a delightful combination of sponge cake, fresh strawberries, and cream. It is especially popular during the spring and summer months when strawberries are in season.
Strawberry Swiss Roll
This cake is a popular dessert in Colombia and throughout Latin America, often served at celebrations and special occasions. Known as “brazo de reina” (queen’s arm), it gets its name from its coiled shape that resembles a queen’s arm adorned with a bracelet. My aunt has perfected her strawberry Swiss roll recipe, which I have adapted by using monk fruit sweetener instead of sugar and adding Greek yogurt to the whipped cream. It turned out perfectly! Other strawberry dessert favorites of mine include Strawberry Swirl Cheesecake, Strawberry Romanoff, and Strawberry and Cream Crepe Cake. And for a fall twist, try the Pumpkin Roll.
Why You’ll Love This Strawberry Swiss Roll
- Impressive: This Swiss roll will impress your guests at any party. It looks beautiful, tastes delicious, and appears more complicated to make than it actually is!
- Sweet Strawberries: The fresh strawberries elevate the flavor of this dessert. Using them when they are in season ensures the sweetest and most flavorful outcome.
- Healthier Dessert: Although this cake may seem indulgent, it is lighter than it appears. The whipped cream filling is made with Greek yogurt for added protein and a lighter texture. The cake itself has no added fat, and monk fruit sweetener is used to reduce the sugar content. The strawberries also provide added fiber, vitamin C, and various other vitamins and minerals.
Strawberry Swiss Roll Ingredients
- Eggs: Separate the whites and yolks of six large eggs.
- Flour: Use six tablespoons of all-purpose flour.
- Sweetener: I used monk fruit sweetener, which is calorie-free and lower in carbs than sugar, but granulated sugar will work too.
- Vanilla: Vanilla extract gives the cake its flavor.
- Butter: Bring two teaspoons of unsalted butter to room temperature.
- Powdered sugar (also called icing sugar) for dusting on a tea towel and the cake.
- Strawberry Filling: thinly sliced fresh strawberries, heavy cream, vanilla, monk fruit sweetener (or sugar), 0% Greek yogurt
How to Make a Strawberry Swiss Roll
- Preparation: Place a rack in the center of the oven and preheat it to 400°F. Spray a 15″ x 10″ baking sheet with nonstick spray and line it with parchment paper. Use your fingers to spread two teaspoons of butter onto the parchment paper and set it aside.
- Egg Whites: Beat all six egg whites with a stand or hand mixer until stiff peaks form, which should take between three and five minutes.
- Remaining Cake Ingredients: Gently fold in the six egg yolks, one at a time, using a spatula. Then add the sugar and flour, one tablespoon at a time, followed by the vanilla extract.
- Baking: Evenly pour the cake batter into the prepared pan and bake for 12 to 14 minutes, until the cake has a lightly golden color.
- Powdered Sugar: Dust a clean, damp kitchen towel with powdered sugar. When the cake is ready, sprinkle some powdered sugar on top. Then invert the cake onto the towel, remove the parchment paper, and roll the cake up with the towel. Ensure that the open end of the roll is facing down and place it on a wire rack to cool.
- Swiss Roll Filling: Beat the heavy cream, sugar, and vanilla on medium speed with a hand or stand mixer for two minutes. Increase the speed and continue beating for three to five minutes until stiff peaks form. Gently fold in the Greek yogurt with a spatula, then refrigerate the filling.
- Filling the Swiss Roll: When the rolled cake is completely cool, unroll it. Spread the cream on top and cover it with the sliced strawberries, leaving about a centimeter at the end without strawberries. Roll the cake up again, transfer it to a serving platter, and chill it in the refrigerator for a few hours or overnight.
- Serving: Lightly dust the Strawberry Swiss Roll with powdered sugar before serving.
Like many traditional recipes, the Brazo de Reina has various regional and family adaptations. Some versions incorporate a touch of rum or other spirits into the dough for added flavor. Others include cocoa powder in the batter for a chocolate cake variation, or use different fruits in the filling.
- Berries: Swap the strawberries for blackberries, raspberries, blueberries, or a mix of all.
- Fruit: Fresh peaches or nectarines would be another delicious summer fruit to try as a filling.
- Jam: If strawberries are not in season, spread your favorite berry jam over the cream filling.
- Citrus: Add a citrus touch by grating lemon or orange zest into the cream filling.
- Chocolate Swiss Roll: Add two tablespoons of cocoa to the cake batter when adding the flour.
- Gluten-Free Swiss Roll: Substitute gluten-free flour, such as Cup4Cup.
How to Store Strawberry Swiss Roll
Refrigerate the cake for up to three days.
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- Preparation: 25 minutes
- Cook: 14 minutes
- Cooling time: 2 hours
- Total: 2 hours and 39 minutes
- Yield: 12 servings
- Serving Size: 1 slice
For the cake:
- Preheat the oven to 400°F. Spray a 15″ x 10″ baking sheet with nonstick spray and line it with parchment paper. Use your fingers to spread 2 teaspoons of butter onto the parchment paper. Set aside.
- Beat the egg whites with a stand or hand mixer until stiff peaks form, about 3 to 5 minutes.
- Gently fold in the egg yolks one at a time using a spatula. Then add the sugar and flour, one tablespoon at a time, followed by the vanilla extract.
- Pour the batter evenly into the prepared pan and bake for 12 to 14 minutes, or until the cake is lightly golden in color.
- Meanwhile, dust a clean, damp kitchen towel with powdered sugar.
- Sprinkle some powdered sugar on top of the cake when it is ready. Then invert the cake onto the kitchen towel, remove the parchment paper, and roll the cake up with the towel. Ensure that the open end of the roll is facing down, and place it on a wire cooling rack.
For the filling:
- Beat the heavy cream, sugar, and vanilla on medium speed for 2 minutes using a hand or stand mixer. Increase the speed and continue beating for 3 to 5 minutes, or until stiff peaks form. Gently fold in the Greek yogurt with a spatula, then refrigerate the filling.
- When the roll is completely cool, unroll it. Spread the cream on top and cover it with the sliced strawberries, leaving about a centimeter at the end without strawberries to prevent them from falling out when rolled up. Roll the cake up again.
- Transfer the rolled cake to a serving platter and chill it in the refrigerator for a few hours or overnight.
- Just before serving, lightly dust the Strawberry Swiss Roll with powdered sugar (if desired). Enjoy!