Why You’ll Love This Recipe
A Fresh Fruit Swiss Roll Cake is the perfect combination of airy sponge, fluffy cream, and juicy fruit all rolled into one beautiful dessert. Unlike heavy cakes, this one feels light and refreshing, making it ideal for spring gatherings, summer celebrations, or simply when you crave something sweet yet not overly rich. The soft sponge cake wraps around a cream filling studded with fresh fruit, creating a gorgeous swirl that looks as impressive as it tastes. I once tried using a mix of strawberries, kiwi, and mango, and the colors looked stunning when sliced. The cake is not only visually appealing but also customizable—you can change the fruits based on the season or your personal taste. If you enjoy desserts that balance elegance with flavor, this Swiss roll will become one of your favorites.
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Fresh Fruit Swiss Roll Cake Recipe – A Light and Elegant Dessert
- Total Time: 1 hour 30 minutes (including cooling and chilling)
- Yield: 8 servings
- Diet: Vegetarian
Description
Fresh Fruit Swiss Roll Cake is a light and airy sponge cake rolled with sweet whipped cream and fresh seasonal fruits, making it a refreshing and elegant dessert.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 2/3 cup cake flour (or all-purpose flour, sifted)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
- 1 cup heavy cream (for filling)
- 3 tablespoons powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 cup mixed fresh fruits (strawberries, kiwi, mango, blueberries, etc.), diced
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a mixing bowl, beat eggs and granulated sugar with an electric mixer until thick and pale, about 5 minutes.
- Sift flour, baking powder, and salt together. Gently fold dry ingredients into egg mixture.
- Stir in vanilla extract and milk until just combined. Do not overmix.
- Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes until cake springs back when touched.
- While warm, turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll cake up with the towel. Let cool completely.
- Meanwhile, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Unroll cooled cake and spread whipped cream evenly. Scatter diced fresh fruits over the cream.
- Carefully roll cake back up (without the towel) into a tight log. Trim edges if needed.
- Dust with powdered sugar before serving. Chill 1 hour for best results.
Notes
- Use room temperature eggs for a fluffier sponge.
- Do not overbake the cake or it may crack when rolling.
- Fruits should be patted dry to avoid excess moisture in the filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Eggs – Whipped until fluffy, eggs are the foundation of the sponge cake, providing structure and lightness.
Granulated sugar – Sweetens the cake while helping to stabilize the egg mixture for that soft, airy texture.
All-purpose flour – Gives the sponge its structure without weighing it down.
Baking powder – Ensures the sponge rises evenly for a light, tender crumb.
Salt – A pinch enhances all the flavors without making the cake taste salty.
Vanilla extract – Adds a subtle warmth and sweetness that complements the cream and fruit.
Heavy whipping cream – Whipped into soft peaks to create the luscious filling.
Powdered sugar – Sweetens the whipped cream and keeps it smooth.
Fresh fruits (strawberries, kiwi, mango, or blueberries) – Sliced and layered inside the roll for bursts of freshness and color.
Confectioners’ sugar – Lightly dusted on top for a simple, elegant finish.
Directions
Start by preheating the oven and lining a jelly roll pan with parchment paper. In a bowl, beat the eggs and sugar together until pale, thick, and fluffy. Add vanilla extract. Sift in flour, baking powder, and salt, folding gently to keep the batter airy.
Pour the batter into the prepared pan and spread evenly. Bake until the cake is lightly golden and springs back when touched. While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and gently roll the cake up with the towel to form its shape. Let it cool completely.
Meanwhile, whip the heavy cream with powdered sugar until soft peaks form. Once the cake has cooled, carefully unroll it, spread the whipped cream evenly, and layer with sliced fresh fruits. Roll the cake back up tightly without squeezing out the filling.
Dust with confectioners’ sugar before serving. Slice to reveal the beautiful swirl of cream and fruit inside.
Servings and timing
This recipe serves 8–10 slices. Preparation takes about 20 minutes, baking around 12–15 minutes, and assembly another 15 minutes. Altogether, the cake can be ready in about 50 minutes.
Storage/reheating
Store leftovers in the refrigerator for up to 2 days, wrapped tightly in plastic wrap to prevent drying out. The cake is best enjoyed fresh, as the fruits release moisture over time. This dessert is not suitable for reheating or freezing due to the delicate cream and fruit filling.
Variations and Customizations
Tropical Twist – Use mango, pineapple, and passionfruit for a bright, exotic flavor.
Berry Medley – Fill the roll with strawberries, blueberries, raspberries, and blackberries for a colorful, tangy-sweet combination.
Chocolate Lover’s Roll – Add cocoa powder to the sponge batter and fill with chocolate whipped cream for a decadent version.
Matcha Swiss Roll – Mix matcha powder into the sponge for a subtle earthy flavor and pair with fruits like kiwi or strawberry.
Holiday Roll – Use seasonal fruits such as pomegranate and oranges, and dust with powdered sugar for a festive look.
FAQs
Can I make this cake ahead of time?
Yes, but it’s best served the same day for maximum freshness.
Do I need a special pan?
A jelly roll pan (about 10×15 inches) works best for an even, thin sponge.
How do I prevent the cake from cracking?
Roll the cake while it’s still warm to shape it without breaking.
Conclusion
A Fresh Fruit Swiss Roll Cake is an elegant dessert that’s as beautiful as it is delicious. With its light sponge, fluffy cream, and bursts of juicy fruit, it makes an ideal treat for any occasion. The recipe is versatile, allowing you to swap in different fruits or flavorings to suit your mood or the season. Whether you’re hosting a dinner party or simply want a delightful homemade dessert, this Swiss roll is guaranteed to impress both in taste and appearance.