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Swiss roll with whipped cream and fruit

A sliced Swiss roll showing the sponge, cream, and fruit-filling spiral, garnished with wild strawberries

A Swiss roll is a great choice when you need something quicker and easier to transport than a classic layer cake, and it still looks impressive when sliced. The key trick is rolling the sponge while it’s still warm, so it "remembers" the shape before you add the filling.

Why the sponge is rolled while warm

If you wait for the sponge to cool completely before rolling, it will crack — the dough’s structure needs to "learn" the shape while it’s still pliable. Roll it up together with a towel or parchment paper, let it cool completely in that shape, then unroll and fill.

Prep time
25 min
Total time
90 min
Servings
8

Ingredients

  • 4 eggs
  • 100 g sugar
  • 100 g all-purpose flour
  • 1 sachet baking powder
  • 150 g instant whipped-topping powder (check the ratio on your own packaging)
  • 300 ml well-chilled milk or water, for whipping the cream
  • 250 g fresh strawberries or other seasonal fruit, sliced

Method

  1. Preheat the oven to 180°C (355°F). Line a shallow baking sheet (30x40 cm) with parchment paper.
  2. Whisk the eggs and sugar until the mixture is pale and foamy, about 5 minutes.
  3. Fold in the flour and baking powder gently, in a few additions, so you don’t lose the airiness.
  4. Spread the batter evenly in the pan and bake for 8-10 minutes, until the top springs back when touched.
  5. Immediately after removing from the oven, roll the sponge up together with a clean towel and let it cool completely.
  6. While the sponge cools, whip the cream following the stable whipped cream guide.
  7. Unroll the cooled sponge, spread a layer of cream, arrange the fruit, then roll it back up, this time without the towel.
  8. Chill for at least 30 minutes before slicing with a sharp knife.

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