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