Introduction
Indulging in a delightful dessert can elevate any occasion, and this sponge cake rolled with a luscious strawberry cream cheese filling is no exception. Perfect for celebrations or a sweet treat any time, this Swiss roll combines a light and airy cake with rich and fruity cream filling, making it a crowd-pleaser. Follow this guide to create a delicious dessert that will impress your family and friends.
Detailed Ingredients with measures
Sponge Cake:
– 6 large eggs, separated
– 1/2 cup sweetened condensed milk
– 2 tablespoons milk
– 1 teaspoon vanilla extract
– 1/2 cup granulated sugar
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
Strawberry Cream Cheese Filling:
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 cup heavy cream
– 1/2 cup strawberry jam or puree
Prep Time
15 minutes
Cook Time
15-18 minutes
Total Time
30-35 minutes
Yield
1 Swiss roll (serves approximately 8-10)
This delightful sponge cake with strawberry cream cheese filling will have everyone raving. With its fluffy texture and sweet strawberry flavor, it’s the perfect treat for any occasion! Enjoy creating this delicious roll and sharing it with your loved ones.
Detailed Directions and Instructions
Prepare the Sponge Cake
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly spray with cooking oil. In a large bowl, whisk together the egg yolks, sweetened condensed milk, milk, and vanilla extract until the mixture is pale and lightened. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to beat until glossy, stiff peaks are achieved. Gently fold the whipped egg whites into the yolk mixture in two batches, taking care not to deflate the batter. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold this dry mixture into the egg mixture until just combined. Pour the batter into the prepared pan, spreading it evenly. Bake for 15-18 minutes, or until the cake is puffed and lightly golden.
Roll the Cake
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with powdered sugar. Once the cake is done, immediately run a knife around the edges to loosen it. Invert the cake onto the prepared towel and carefully peel off the parchment paper. Starting from one short end, roll the warm cake and towel together into a tight spiral. Place the rolled cake on a wire rack and let it cool completely.
Prepare the Filling
In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Fold in the strawberry jam or puree until evenly incorporated.
Assemble the Swiss Roll
Once the cake has cooled, carefully unroll it. Spread the strawberry cream cheese filling evenly over the surface, leaving a small border around the edges. Re-roll the cake tightly without the towel. Place the rolled cake seam-side down on a serving platter. Dust the top with powdered sugar and, if desired, garnish with fresh strawberries. Slice and serve.
Notes
Storage
Store any leftover Swiss roll in an airtight container in the refrigerator for up to 3 days.
Customization
Feel free to substitute the strawberry jam or puree with other fruit flavors like raspberry or blueberry, depending on your preference.
Serving Suggestions
Serve with whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
Variations
Add chopped fresh strawberries into the filling for extra texture and flavor.
Cook techniques
Whisking egg yolks
Whisking egg yolks with sweetened condensed milk, milk, and vanilla extract helps to create a light and airy mixture that forms the base of the sponge cake. Ensure to whisk until the mixture becomes pale and lightened for optimal texture.
Beating egg whites
Beat the egg whites until soft peaks form, then gradually add granulated sugar. Continue beating until glossy, stiff peaks are achieved. This process incorporates air into the egg whites, which is essential for giving the sponge cake its light structure.
Folding techniques
When combining the whipped egg whites with the yolk mixture and when incorporating the dry ingredients, use gentle folding motions. This technique helps retain air in the batter, which is crucial for a fluffy sponge cake.
Baking the sponge cake
Bake the sponge cake at 350°F (175°C) for 15-18 minutes until it is puffed and lightly golden. Proper baking will ensure a soft texture that is easy to roll.
Rolling the cake
After baking, invert the cake onto a powdered sugar-dusted towel and roll it while warm. This technique helps shape it without cracking, ensuring a perfect Swiss roll structure.
Preparing the filling
Beat cream cheese with sugar and vanilla until smooth, then fold in whipped cream and strawberry jam. This creates a creamy and flavorful filling that complements the sponge cake.
Assembling the Swiss roll
When spreading the filling on the cooled sponge cake, leave a small border around the edges to prevent spilling when rolling. Re-roll tightly and place seam-side down to maintain the shape.
FAQ
Can I use a different flavor of jam for the filling?
Yes, you can substitute strawberry jam with other fruit jams, purees, or even chocolate spread, depending on your preference.
What if my egg whites don’t reach stiff peaks?
If the egg whites do not reach stiff peaks, it could be due to grease or moisture in the bowl or beaters. Ensure everything is clean and dry before whipping the egg whites.
How do I store leftover Swiss roll?
Store leftover Swiss roll in an airtight container in the refrigerator for up to 3 days. For longer storage, consider wrapping it tightly in plastic wrap and freezing it.
Can I make the sponge cake ahead of time?
Yes, you can bake the sponge cake ahead of time. Allow it to cool completely, then store it wrapped tightly in plastic wrap at room temperature for a day or refrigerate for longer.
What can I use instead of heavy cream for the filling?
If you need a substitute for heavy cream, you can use whipped coconut cream or a non-dairy alternative, but the texture may vary slightly.
Conclusion
This delightful sponge cake Swiss roll filled with strawberry cream cheese is not only visually appealing but also provides a perfect balance of sweetness and flavor. The airy texture of the sponge cake complements the rich and creamy filling, making it a fantastic dessert for any occasion. Whether served at a birthday party, picnic, or tea time, this dessert is sure to impress and satisfy anyone with a love for strawberries and cream.
More recipes suggestions and combination
Chocolate Hazelnut Roll Cake
Replace the strawberry filling with a rich chocolate hazelnut spread and add crushed hazelnuts for a nutty crunch.
Lemon Curd and Blueberry Roll
Use a tangy lemon curd for the filling and top with fresh blueberries for a refreshing citrus dessert.
Matcha Green Tea Roll Cake
Incorporate matcha powder into the sponge cake batter and pair with a light whipped cream filling.
Pineapple Coconut Cream Roll
Substitute the strawberry filling with a blend of cream cheese, whipped cream, crushed pineapple, and shredded coconut for a tropical twist.
Raspberry Almond Roll
Replace the strawberry puree with raspberry and add a touch of almond extract to the cream cheese filling for a fragrant and fruity treat.
