🛒 Ingredients
- Sponge Cake: 4 eggs, 120g sugar, 120g flour, 1 tsp baking powder
- Filling: 400ml whipping cream 35%, 2 tbsp icing sugar
- Fresh strawberry slices
- Icing sugar for decoration
👨🍳 Step-by-step instructions
-
Beat whole eggs with sugar at maximum power for 8 minutes until tripled in volume.
-
Sift the flour and incorporate with enveloping movements.
-
Spread on a baking sheet with parchment paper. Bake at 180°C for 10-12 minutes.
-
Unmold onto a damp cloth with sugar. Roll up while hot to take shape.
-
Whip the cream well chilled with icing sugar until firm.
-
Unroll the sponge cake. Fill with cream and strawberries. Roll up and refrigerate.
💡 Chef's tip
Rolling the sponge while still hot is the key to preventing cracks. The damp cloth keeps it from sticking and maintains moisture as it cools.
📝 Our take
Swiss roll is the most photographed birthday dessert in Spain, and for good reason: the génoise rolled with cream and strawberries looks spectacular while not actually being difficult to make. The only tense moment is rolling it while still hot; after that, it is all straightforward.
🍷 Wine & food pairing
Very cold brut nature Cava or an Italian Moscato d'Asti. The freshness of the sparkling wine balances the sweetness of the cream and strawberries.
Suggested wine: Cava Brut Nature o Moscato d'Asti italiano
⭐ Have you tried this recipe?
Select a rating
