🛒 Ingredients
- Sponge: 4 eggs, 120g sugar, 120g flour, 1 tsp baking powder
- Filling: 400ml heavy cream (35% fat), 2 tbsp powdered sugar
- Fresh strawberries, sliced
- Powdered sugar for garnish
👨🍳 Step-by-step instructions
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Beat whole eggs with sugar on high speed for 8 minutes until the volume triples.
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Sift the flour and fold it in with gentle folding motions.
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Spread the batter onto a parchment‑lined baking tray. Bake at 180°C for 10–12 min.
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Turn out onto a damp cloth dusted with sugar. Roll while hot so it keeps its shape.
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Whip the very cold cream with powdered sugar until firm.
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Unroll the sponge. Fill with cream and strawberries. Roll up again and refrigerate.
💡 Chef's tip
Rolling the sponge while hot is the key to prevent it from breaking. When cold it cracks. The damp cloth prevents it from sticking.
📝 Our take
The Swiss roll is the most photographed birthday dessert in Spain, and for good reason: the rolled cream‑filled cake with strawberries looks impressive yet the recipe is not that difficult. The only tense moment is the hot rolling; after that, everything is easy.
🍷 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 or Italian Moscato d'Asti
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