Strawberry and Cream Swiss Roll

Ingredients

• flour
• oil
• milk
• vanilla (Used in the sponge cake batter and in the cream.)
• egg yolks
• egg whites
• sugar (Added gradually in a steady stream to the egg whites.)
• heavy cream (For the filling.)
• condensed milk (A splash, to sweeten the cream.)
• strawberries (Finely chopped, for the filling.)
• dulce de leche (For covering or decorating the top.)
• water (For dampening the rolling cloth.)

Steps

1. 1

   Prepare the sponge cake batter by whisking or mixing the flour, oil, milk, vanilla, and egg yolks until smooth and silky.

2. 2

   In another bowl, beat the egg whites while gradually adding the sugar in a steady stream, until stiff peaks form.

3. 3

   Fold part of the meringue into the egg yolk mixture to lighten it. Then add that mixture to the remaining meringue and gently fold everything together to preserve the air.

4. 4

   Transfer the batter to a baking tray and level the surface.

5. 5

   Bake at 180 °C for 10 to 12 minutes. Be careful not to overbake it, as the sponge cake may dry out and crack.

6. 6

   As soon as it comes out of the oven, place the sponge cake on a damp cloth and roll it up while you prepare the filling.

7. 7

   Prepare the filling with the heavy cream, vanilla, a splash of condensed milk, and the finely chopped strawberries.

8. 8

   Carefully unroll the sponge cake and spread the filling over its surface.

9. 9

   Roll the sponge cake up again to form the Swiss roll.

10. 10

    Finish by covering or decorating the top with dulce de leche.

11. 11

    Trim the ends of the Swiss roll for a better presentation and serve.

Notes

The source does not provide quantities for the ingredients. It also does not specify the baking tray size or the resting time before serving; these details should be adjusted according to the available preparation.

Nutrition per serving

• dessert
• baked
• rolled sponge cake
• strawberries
• creamy
• special occasion