As soon as fresh strawberries from local farmers are available, the »strawberry fever« comes along with the little red fellas. As soon as the season starts we pretty much have them at home all the time. Those few weeks when you can get them from local sources on the farmer’s market have to be celebrated. For example, with a delicious Strawberry Cake Roll (aka. Swiss Roll). Is there anything better than a simple fluffy cake with strawberries and whipped cream?

At home (when I was a kid), my mom used to make a simple strawberry cake at the start of the strawberry season. I still love this type of cake today! A ready-made sponge cake from the supermarket, with vanilla custard spread all over the cake and then a mountain of strawberries stacked on top. It could not be easier (or more delicious) ;)
Nowadays, I normally bake a simple sponge cake myself. It’s an easy type of cake that can be used for many desserts. For cake rolls, for example ;) The airy, fluffy cake is a great base (or in this case here a great wrapping material) for strawberries and cream…

To be honest, it took me a while to like making cake rolls ;P I was worrying for a long time that the cake layer would break when shaped into a roll… but that’s actually the least you have to worry about. If you bake the cake only as long as necessary it will be flexible enough to be rolled up in a kitchen towel when coming out of the oven – nothing will break. I got a different issue with cake rolls ;P
I still have problems deciding which way to roll the cake ;P If you roll up the cake from the longer side, you get a nice long cake. Rarely getting a nice visible spiral though. If you roll up the cake from the shorter side, you get a thick cake roll with a nice spiral inside (hopefully). There, however, you will end up with fewer pieces of cake… so which is better? ;P

As you can see in the pictures here, I opted for a longer cake without a full spiral. There is just a hint of a spiral visible. I simply had to get more pieces from one cake to feed everyone. Theoretically, you could also roll it up from the other side ;P
There is already a recipe for a cake roll on the blog – the older recipe is a Cake Roll with Raspberries. If you take a closer look, you’ll notice that I didn’t manage to get a spiral there either ;) Doesn’t matter! Still a delicious cake! In case you want to make something else with strawberries I can recommend my Strawberry & Raspberry Ombre Cake. No rolling or spirals needed there ;P
INGREDIENTS / ZUTATEN
For the sponge cake:
5 medium eggs, at room temperature
3 tbsp. oat milk
2 tbsp. sunflower oil
1 tsp. vanilla extract
1/2+1/4 cup (100g+50g) sugar
3/4 cup (100g) all-purpose flour
2 tbsp. cornstarch
1 tsp. baking powder
1 pinch of salt
For the filling:
9 oz. (250g) cold heavy cream
1 tsp. vanilla extract
1 tbsp. confectioners’ sugar
2 tsp. cream stiffener
3-4 tbsp. strawberry jam
7 oz. (200g) strawberries, sliced
For the decoration:
some confectioners’ sugar for dusting
some whipped cream
some strawberries, halved
Für den Biskuitteig:
5 Eier (M), Zimmertemperatur
3 EL Haferdrink
2 EL Sonnenblumenöl
1 TL Vanille Extrakt
100g + 50g Zucker
100g Mehl (Type 405)
2 EL Speisestärke
1 TL Backpulver
1 Prise Salz
Für die Füllung:
250g kalte Schlagsahne
1 TL Vanille Extrakt
1 EL Puderzucker
2 TL Sahnesteif
3-4 EL Erdbeermarmelade
200g frische Erdbeeren, in Scheiben
Für die Dekoration:
etwas Puderzucker zum Bestäuben
etwas Schlagsahne
einige Erdbeeren, halbiert


DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a 12×17 inches (rimmed) baking sheet* with baking parchment and grease lightly. Set aside. Divide the eggs – you need all 5 egg yolks, but only 4 egg whites – use that single egg white for something else (e.g. pancakes).
2. Add the five egg yolks to a large bowl and mix with the oat milk, sunflower oil, vanilla extract, and 1/2 cup (100g) of the sugar until well combined. Mix the flour with cornstarch, baking powder, and salt. Add to the large bowl and mix until well combined.
3. In a separate bowl whisk the four egg whites until foamy (with a handheld mixer). Gradually add the remaining 1/4 cup (50g) of sugar and whisk until stiff peaks form. Add the stiff egg whites in batches to the large bowl and gently fold in – you want to keep as much volume as possible.
4. Pour the batter on the prepared baking sheet and spread out evenly. Bake for 14-15 minutes or until a toothpick inserted into the sponge cake comes out clean. You want a nice and even golden color but not too dark. Take out of the oven. Loosen the cake from the baking sheet if it’s stuck and flip it onto a clean kitchen towel. Carefully remove the baking parchment. Roll up the cake layer (including the towel) from one of the longer sides and let cool down completely. This will prevent the cake layer from breaking.
5. Wash, dry, and clean the strawberries and cut them into thin slices. Set aside. For the filling add the cold heavy cream with vanilla extract, and confectioners’ sugar to a tall bowl and mix until foamy, then gradually add the cream stiffener and mix until stiff peaks form. Take a small amount (about 3-5 tbsp.) of that cream and fill into a piping bag with a star tip – that’s for the decoration.
6. Unroll the cake layer. Spread the strawberry jam evenly on the cake layer. Add the whipped cream on top and spread evenly as well – keep the edges free of cream (a bit more than 1 inch/2.5 cm). Distribute the sliced strawberries evenly on top of the cream and roll everything up from one of the longer sides to create a nice cake roll. Try not to press too much – the cream will try to escape anyway ;P Place on a serving plate and cut off the ends to get a clean look.
7. To decorate dust the cake roll with confectioners’ sugar, pipe small dollops of whipped cream on top, and finish with some halved strawberries. Store in the fridge until ready to serve.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein 30x43cm Backblech* (mit etwas höherem Rand) mit Backpapier auslegen und leicht einfetten. Zur Seite stellen. Die Eier trennen. Es werden alle Eigelbe benötigt, aber nur vier der Eiweiße. Das zusätzliche Eiweiß kann man für ein anderes Rezept verwenden (z.B. Pfannkuchen).
2. Die fünf Eigelbe in eine große Schüssel geben und mit Haferdrink, Sonnenblumenöl, Vanille Extrakt und 100g des Zuckers verrühren. Mehl mit Speisestärke, Backpulver und Salz mischen. Zur großen Schüssel dazugeben und gut unterrühren.
3. Das Eiweiß in einer separaten (hohen) Schüssel schaumig aufschlagen (mit einem Handrührgerät). Nach und nach die restlichen 50g Zucker dazugeben und so lange aufschlagen, bis das Eiweiß steif ist. Den Eischnee in mehreren Portionen zum Teig in der großen Schüssel dazugeben und vorsichtig unterheben – es sollte so viel Volumen wie möglich erhalten bleiben.
4. Den Teig auf das vorbereitete Backblech gießen und gleichmäßig verteilen – für etwa 14-15 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und den Biskuit erst herausholen, wenn dieser sauber herauskommt. Das Blech aus dem Ofen nehmen, den Biskuit samt Backpapier vom Blech lösen und auf ein sauberes Küchentuch stürzen. Das Backpapier vorsichtig abziehen und dann den Biskuit mitsamt Küchentuch von einer der längeren Seiten her aufrollen. Die Kuchenschicht aufzurollen, hilft später Risse zu vermeiden.
5. Die Erdbeeren waschen, trocknen, Blätter entfernen und in dünne Scheiben schneiden. Die kalte Sahne für die Füllung mit Vanille Extrakt und Puderzucker in einem hohen Gefäß schaumig aufschlagen, dann nach und nach das Sahnesteif dazugeben und so lange mixen, bis die Sahne schön fest ist. Eine kleine Portion (etwa 3-5 Esslöffel) der aufgeschlagenen Sahne in einen Spritzbeutel mit Sterntülle füllen – das ist für die Dekoration später.
6. Den Biskuit entrollen. Erdbeermarmelade gleichmäßig darauf verteilen, dann die aufgeschlagene Sahne gleichmäßig auf der Marmelade verstreichen – die Ränder sollte man etwa 2,5cm frei lassen, da die Sahne beim Aufrollen zu allen Seiten raus will. Die Erdbeeren auf der Sahne verteilen und dann das Ganze von einer der längeren Seiten her aufrollen. Die Rolle soll kompakt sein, aber nicht zu fest drücken, da sonst die Sahne überall herausquillt. Auf eine Servierplatte setzen und die Enden knapp abschneiden und den »Abfall« schon einmal probieren. Nennt sich »Qualitätskontrolle« ;)
7. Die Kuchenrolle jetzt nach Belieben mit Puderzucker bestäuben, mit der Sahne dekorieren und halbierte Erdbeeren auflegen. Bis zum Servieren in den Kühlschrank stellen.


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Here is a version of the recipe you can print easily.
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Easy Strawberry Cake Roll (Swiss Roll)
- Prep Time: 00:30
- Cook Time: 00:15
- Total Time: 01:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: Switzerland
- Diet: Vegetarian
Description
A simple and easy-to-prepare cake everybody loves: a Strawberry Cake Roll aka. Swiss Roll. Our favorite bake when strawberry season starts!
Ingredients
For the sponge cake:
5 medium eggs, at room temperature
3 tbsp. oat milk
2 tbsp. sunflower oil
1 tsp. vanilla extract
1/2+1/4 cup (100g+50g) sugar
3/4 cup (100g) all-purpose flour
2 tbsp. cornstarch
1 tsp. baking powder
1 pinch of salt
For the filling:
9 oz. (250g) cold heavy cream
1 tsp. vanilla extract
1 tbsp. confectioners’ sugar
2 tsp. cream stiffener
3–4 tbsp. strawberry jam
7 oz. (200g) strawberries, sliced
For the decoration:
some confectioners’ sugar for dusting
some whipped cream
some strawberries, halved
Instructions
1. Preheat the oven to 350°F (180°C). Line a 12×17 inches (rimmed) baking sheet* with baking parchment and grease lightly. Set aside. Divide the eggs – you need all 5 egg yolks, but only 4 egg whites – use that single egg white for something else (e.g. pancakes).
2. Add the five egg yolks to a large bowl and mix with the oat milk, sunflower oil, vanilla extract, and 1/2 cup (100g) of the sugar until well combined. Mix the flour with cornstarch, baking powder, and salt. Add to the large bowl and mix until well combined.
3. In a separate bowl whisk the four egg whites until foamy (with a handheld mixer). Gradually add the remaining 1/4 cup (50g) of sugar and whisk until stiff peaks form. Add the stiff egg whites in batches to the large bowl and gently fold in – you want to keep as much volume as possible.
4. Pour the batter on the prepared baking sheet and spread out evenly. Bake for 14-15 minutes or until a toothpick inserted into the sponge cake comes out clean. You want a nice and even golden color but not too dark. Take out of the oven. Loosen the cake from the baking sheet if it’s stuck and flip it onto a clean kitchen towel. Carefully remove the baking parchment. Roll up the cake layer (including the towel) from one of the longer sides and let cool down completely. This will prevent the cake layer from breaking.
5. Wash, dry, and clean the strawberries and cut them into thin slices. Set aside. For the filling add the cold heavy cream with vanilla extract, and confectioners’ sugar to a tall bowl and mix until foamy, then gradually add the cream stiffener and mix until stiff peaks form. Take a small amount (about 3-5 tbsp.) of that cream and fill into a piping bag with a star tip – that’s for the decoration.
6. Unroll the cake layer. Spread the strawberry jam evenly on the cake layer. Add the whipped cream on top and spread evenly as well – keep the edges free of cream (a bit more than 1 inch/2.5 cm). Distribute the sliced strawberries evenly on top of the cream and roll everything up from one of the longer sides to create a nice cake roll. Try not to press too much – the cream will try to escape anyway ;P Place on a serving plate and cut off the ends to get a clean look.
7. To decorate dust the cake roll with confectioners’ sugar, pipe small dollops of whipped cream on top, and finish with some halved strawberries. Store in the fridge until ready to serve.
Notes
Let the baking begin!
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