Swiss Roll with Whipping Cream and Strawberry

I fall in love with this cake roll, or you can call it swiss roll. It’s not too sweet, and it’s not too hard to make, and you can cut it into bite size so you won’t feel too guilty when serving and eating.


cake: 4 eggs (room temperature), 3/4 cup cake flour, 3/4 cup sugar, 50g vegetable oil, 1.5 teaspoon baking powder.

ingredients for rolling cake: sugar powder

topping: whipping cream, strawberry.



1. Preheat oven to 375°F.

2. Lightly grease the 11×17 baking pan with baking spray, then line parchment paper at the bottom of the baking pan, make sure the parchment paper is big enough to cover all the sidewalls. Cut the four corners and fold neatly so the parchment paper would fit the pan.


3. In a large mixing bowl, beat the egg whites with 1/2 cup of sugar on high speed until stiff peaks form.

4. In another mixing bowl, combine the egg yolks, remaining sugar. Beat on high speed until light and fluffy.

5. Sift the flour, then mix with baking powder. Pour the flour mixture into egg yolk mixture, beat on low speed to mix well.

6. Pour vegetable oil into the mixture, and mix well.

7. Fold the egg whites into the egg yolk mixture in 3 parts, until no white streaks remain.

8. Pour the batter into the prepared baking pan and smooth into an even layer. Then put into oven to bake until golden brown, about 12-15 minutes.


9. While cake is baking, lay out a clean smooth kitchen towel on countertop and dust with powdered sugar.

10. Right after the cake come out of the oven, Immediately flip the cake out onto the dusted kitchen towel and carefully peel off the parchment paper and discard. With a pair of scissors, trim the edge off the cake, then roll up the cake from long/short end with the towel into a tight log.

11. Keep the cake roll up until the cake compeletely cool off.


12. While cake is cooling, pour whipping cream into a mixing bowl, and start beating on low speed, increase the speed as the cream get thicker, until forming soft peaks. Scoop some cream out for topping, leave the rest for filling.

13. Chop some strawberry into small pieces, mix with whipping cream filling.

14. Slice strawberry into the shape you like for topping purposes.

15. After the cake cooled off, unroll the cake, Spread the whipped cream in an even layer over the cake. Using the towel to help, roll the cake back up into a log, peeling the towel back off the cake as you roll.

16. Slice the rolled cake into the desired width, cover with whipping cream then sliced strawberry.

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