Whether it’s gooey brownies, crispy cookies, or a slice of crumb cake, afternoon coffee tastes so much better with a delicious dessert, don’t you think? And since we finally found some juicy strawberries at the market yesterday, today we treat ourselves to a delicious Strawberry Swiss Roll!
Wonderfully airy with a creamy filling, this classic cake can be prepared in a variety of ways depending on the season and your preferences. How about a Strawberry Swiss Roll with Mascarpone? Or would you prefer chocolate? With our recipes, no culinary desire is left unfulfilled! So read on and enjoy!
Strawberry Swiss Roll with Mascarpone
You already know our best recipes for Easter egg cookies. But to make Easter breakfast extra special, remember this delicious strawberry sponge roll with mascarpone!
Ingredients:
80 grams of wheat flour
80 grams of sugar
3 eggs
350 grams of fresh strawberries
50 grams of powdered sugar
The juice and zest of 1 lemon
1 teaspoon baking powder
400 grams of mascarpone
Strawberry jam
Preparation:
- Wash and halve the strawberries and toss with 2 tablespoons of the icing sugar.
- Preheat oven to 180 degrees and line a large baking sheet with parchment paper.
- Place the sugar and eggs in a large bowl and beat with a hand mixer for 3-4 minutes until creamy.
- Add flour and baking powder and fold in gently with a silicone spatula.
Pour the batter onto the baking sheet and spread evenly to form a rectangle. - Bake for 12-14 minutes.
- Sprinkle a tea towel with a little sugar and carefully turn out the sponge cake.
- Remove the baking paper and slowly roll up the roll with the tea towel. Allow to cool completely.
- Strain the strawberries and save the syrup.
- In a bowl, whisk together the mascarpone, confectioners’ sugar, lemon juice, and 2-3 tablespoons of the strawberry syrup until smooth.
- Roll out the sponge cake and spread with the strawberry jam.
- Spread with mascarpone cream and top with strawberries.
- Carefully roll up and refrigerate for at least 1 hour.
- Sprinkle with powdered sugar if desired, cut into pieces and your Strawberry
- Mascarpone Cake Roll is ready!
Swiss Roll with Cream and Strawberries
Can you think of a better duo than fresh strawberries and cream? This delicious strawberry sponge roll with cream filling is simply the perfect dessert to enjoy those sunny spring days.
Ingredients sponge cake batter:
5 eggs + 1 egg yolk
150 grams wheat flour
150 grams of sugar
1 package vanilla sugar
1 teaspoon baking powder
Cream filling:
400 grams fresh strawberries, finely diced
450 grams of cream
2 packages of cream stiffener
150 grams of strawberry jam
Preparation:
- Preheat oven to 180 degrees and line a baking sheet with parchment paper.
- Beat the eggs and yolks in a bowl with a hand mixer for 3-4 minutes until frothy.
- In a separate bowl, whisk together the salt, sugar and vanilla sugar and gradually add to
- the egg mixture. Beat for 4-5 minutes until thick and fluffy.
- Add the flour and baking powder to the bowl and mix well.
- Spread the dough into a rectangle on the prepared baking sheet and bake for about 12-13 minutes.
- Remove the roll from the pan and carefully turn it out onto a sheet of baking paper.
- Allow to cool completely.
- Whip the cream with a hand mixer for 2-3 minutes, add the cream stiffener and beat until stiff.
- Spread the jam on the sponge and spread the cream on top.
- Top with strawberries and carefully roll up.
- Refrigerate the strawberry sponge with cream for at least 1 hour.
- Enjoy!
Chocolate Strawberry Swiss Roll
Chocolate lovers take note! This irresistibly delicious Chocolate Strawberry Cake Roll is sure to become your new favorite dessert!
Sponge Dough Ingredients
100 grams wheat flour
30 grams cocoa powder
100 grams sugar
4 beaten eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
Strawberry Filling
100 grams mascarpone
100 grams heavy cream
300 grams low-fat curd
50 grams sugar
2 packs gelatine stiffener
1 tablespoon lemon juice
1 teaspoon vanilla extract
400 grams strawberries, finely diced
Preparation:
- Preheat oven to 180 degrees and line a large baking sheet with parchment paper.
- In a large bowl, beat the eggs and sugar with a hand mixer until creamy, about 4-5 minutes.
- In a separate bowl, mix the flour, cocoa, and baking powder and gradually add to the egg mixture.
- Mix until smooth and spread onto the baking sheet to form a rectangle.
- Bake for about 12-14 minutes and turn out onto a paper towel sprinkled with sugar.
- Slowly roll up and allow to cool completely.
- Whip the cream with a hand mixer until stiff and fold in the gelatin.
- In a separate bowl, whisk low-fat quark, mascarpone, vanilla extract and lemon juice until smooth, then gently fold into the cream.
- Spread the cream filling on the sponge and top with the strawberries.
- Carefully roll up and refrigerate for at least 2 hours.
- Your chocolate strawberry sponge is ready.
Strawberry vegan sponge roll
And here’s a great recipe for a vegan strawberry sponge cake roll that would surely knock her socks off! Super easy to make and irresistibly delicious – the perfect spring dessert!
Sponge Roll Ingredients
240 grams wheat flour
150 grams sugar
45 grams canola oil
300 ml sparkling water
1/2 packet vanilla pudding powder
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1 tablespoon apple cider vinegar
Pinch of salt
1 teaspoon vanilla extract
Cream Filling
400 grams strawberries
100 grams strawberry jam
400 grams vegetable cream
2 packs cream stiffener
1 packet vanilla sugar
Preparation:
- Preheat the oven to 180 degrees and line a baking sheet with parchment paper.
- Whisk together the flour, pudding mix, xanthan gum and baking powder in a bowl.
- Add sugar, salt and baking soda and mix well.
- Combine sparkling water, apple cider vinegar and oil in a separate bowl and slowly add to flour mixture.
- Whisk to form a sticky dough and spread evenly on baking sheet.
- Bake for about 18-20 minutes and let cool.
- Sprinkle a tea towel with a little sugar and turn out the sponge cake.
- Whip the vegetable cream with the cream stiffener and vanilla sugar in a bowl with a hand mixer until stiff.
- Spread the strawberry jam on the sponge and spread the cream on top.
- Top with strawberries and carefully roll up.
- Refrigerate for 1 hour and enjoy!
Low Calorie Swiss Roll with Strawberries
Healthy and low calorie strawberry jelly rolls? Sounds too good to be true? The whole cake is only 580 calories, making it the perfect low calorie snack for weight loss!
Ingredients:
1 egg + 1 egg white
40 grams spelt flour
40 grams vanilla or strawberry flavored protein powder
60 grams low-fat quark
25g erythritol or brown sugar
1-2 tablespoons almond milk
1 teaspoon baking powder
1 teaspoon vanilla extract
Filling:
120g strawberries, finely diced
150 grams low-fat quark
20 grams erythritol
1 teaspoon vanilla extract
Preparation:
- Preheat the oven to 170 degrees and line a baking sheet with parchment paper.
- In a bowl, beat egg whites until stiff.
- Whisk protein powder, spelt flour and baking powder in a separate bowl.
- Add egg yolks, low-fat quark and almond milk and whisk until smooth.
- Gently fold in the beaten egg whites and roll the mixture into a rectangle on the baking sheet.
- Bake for 10-12 minutes and let cool.
- Mix the cream ingredients until smooth and spread on the roll.
- Carefully roll up and refrigerate for 1 hour.
- And your low-calorie strawberry breakfast roll is ready!
