Chocolate Strawberry Swiss Roll

$- 4 large eggs - 100g granulated sugar - 75g all-purpose flour - 25g unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 tablespoon vegetable oil - 200ml heavy cream - 2 tablespoons powdered sugar - 250g fresh strawberries, hulled and sliced - 100g dark chocolate, melted (for drizzling) When baking, use a kitchen scale for accuracy. For this recipe, weigh your ingredients. Use 100 grams of sugar and 75 grams of flour. Precision helps in achieving the best texture. For the cocoa powder, use 25 grams to get that rich flavor. If you don't have a scale, use measuring cups but remember that results may vary. You can make swaps depending on what you have. If you're out of eggs, use 1/4 cup unsweetened applesauce for each egg. For a gluten-free option, replace all-purpose flour with a gluten-free blend. You can use coconut cream instead of heavy cream for a dairy-free version. If strawberries aren't available, try raspberries or blueberries for a different fruit twist. {{ingredient_image_2}} Start by gathering all your ingredients. You will need eggs, sugar, flour, cocoa powder, baking powder, salt, vegetable oil, heavy cream, powdered sugar, fresh strawberries, and dark chocolate. Preheat your oven to 180°C (350°F). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it. This will help the sponge come out easily. In a large bowl, whisk the eggs and granulated sugar together. Keep whisking until the mix is pale and fluffy, about 5-7 minutes. In another bowl, sift the flour, cocoa powder, baking powder, and salt. Gently fold this dry mix into the egg mixture. Be careful not to overmix; stop when just combined. Drizzle in the vegetable oil and fold it in gently. Pour the batter into your lined pan, spreading it evenly with a spatula. Bake for 12-15 minutes. The sponge should spring back when you touch it. While the cake bakes, prepare a clean kitchen towel by dusting it with powdered sugar. When the cake is done, remove it from the oven and invert it onto the towel. Carefully peel off the parchment paper. Starting from one short end, roll the sponge tightly with the towel. Let it cool completely in this rolled shape. In another bowl, whip the heavy cream and powdered sugar until soft peaks form. After the sponge has cooled, gently unroll it. Spread the whipped cream across the sponge, then layer on the sliced strawberries. Roll the sponge back up without the towel, keeping it tight. Transfer it to a serving platter and drizzle melted dark chocolate on top. Chill the Swiss roll in the fridge for at least 30 minutes before slicing. Enjoy your delicious treat! When making a chocolate strawberry Swiss roll, avoid overmixing the batter. This makes the sponge tough. Also, do not skip the dusting of powdered sugar on the kitchen towel. This helps prevent the cake from sticking. If you roll the cake too tightly, it may crack. Keep a gentle touch while rolling. To get the best whipped cream, use cold heavy cream. Whip it until soft peaks form. This means the cream should hold its shape but still be smooth. Adding powdered sugar helps sweeten it and gives a nice texture. Do not over-whip, or your cream may become grainy. Start rolling the sponge as soon as it cools. Use a clean kitchen towel to help roll it tightly. Begin at one short end and roll gently. This helps keep the shape nice. After adding cream and strawberries, re-roll the sponge without the towel. Apply gentle pressure to keep it tight. Pro Tips Fresh Ingredients: Always use the freshest strawberries for the best flavor and texture. Seasonal berries can elevate the taste of your Swiss roll significantly. Whip It Right: When whipping the cream, be careful not to overwhip. Aim for soft peaks to ensure a smooth and spreadable consistency that won't overpower the delicate sponge. Chill Time: Allow the Swiss roll to chill for at least 30 minutes after assembling. This helps the flavors meld and makes slicing much easier, ensuring clean edges. Chocolate Drizzle: For a professional touch, drizzle the melted chocolate in a zigzag pattern across the top of the Swiss roll. This not only looks beautiful but also enhances the chocolate flavor. {{image_4}} You can switch up the flavors in your chocolate strawberry Swiss roll. Try using raspberries or blueberries for a fruity twist. You can also swap the chocolate for peanut butter or vanilla cream. Each option adds its own unique flair. Mixing in citrus zest, like lemon or orange, brightens the taste too. Feel free to experiment with different flavor pairings that excite your palate. If you need gluten-free options, use gluten-free flour instead of all-purpose flour. This keeps the texture light and fluffy. For a vegan version, replace eggs with a flaxseed mixture. Combine one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Use coconut cream in place of heavy cream for a rich texture. These swaps allow everyone to enjoy this dessert. Decorating your Swiss roll adds a fun touch. Use fresh mint leaves to brighten the look. You can also sprinkle crushed nuts on top for added crunch. Sift powdered sugar over the roll for a classic finish. If you want a bolder look, drizzle white chocolate alongside the dark chocolate. These simple decorations make your dessert stand out and impress your guests. To keep your Chocolate Strawberry Swiss Roll fresh, wrap it tightly in plastic wrap. This helps prevent air from drying it out. Place it in the refrigerator for up to three days. If you have a big roll, you can slice it first. This makes it easier to grab a piece later. You can freeze the Swiss roll if you want to save it for later. Wrap it in plastic wrap, then in foil to prevent freezer burn. It can last for up to a month in the freezer. When ready to eat, let it thaw in the fridge overnight. This keeps the texture nice. - Always wrap the roll tightly to avoid air exposure. - Store it in an airtight container if possible. - Keep it in a cool part of the fridge, away from strong odors. - Avoid cutting until you are ready to serve; this keeps the edges moist. Following these tips will help you enjoy your Swiss roll at its best! Yes, you can make this Swiss roll ahead of time. Bake the sponge and roll it up with the towel. Allow it to cool completely. Once cooled, you may fill it with cream and strawberries. Wrap it tightly in plastic wrap and store it in the fridge. This way, it will stay fresh for up to two days. You can also drizzle the chocolate on top just before serving. This keeps it looking nice and fresh. If you want to switch up the flavors, try using other fruits. Raspberries, blueberries, or sliced bananas work well. Each fruit gives a unique taste and pairs nicely with chocolate. For a tropical twist, consider using mango or pineapple. You can also use fruit preserves for a sweeter filling. Just spread it over the whipped cream instead of fresh fruit. To avoid cracks, handle the sponge gently. When you bake it, be careful not to overbake. An overbaked sponge tends to dry out and crack. After baking, roll the sponge while it’s still warm. This helps it keep its shape. Use a clean kitchen towel dusted with powdered sugar to prevent sticking. If you follow these steps, your roll should come out smooth and beautiful. In this post, we covered the steps to make a perfect Swiss roll. We explored the right ingredients, measurements, and common substitutes. I provided a clear guide for preparation, baking, and assembly. You learned key tips to avoid mistakes and perfect your whipped cream. We discussed delightful variations and how to store your leftovers. Remember, practice makes perfect. Follow these steps, and soon you'll impress everyone with your Swiss roll skills. Enjoy your baking journey!$

Chocolate Strawberry Swiss Roll

A delightful dessert featuring a chocolate sponge rolled with whipped cream and fresh strawberries, drizzled with dark chocolate.

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Prep Time 30

Cook Time 15

Total Time 1 15

Course Dessert

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

4 large eggs
100 g granulated sugar
75 g all-purpose flour
25 g unsweetened cocoa powder
0.5 teaspoon baking powder
0.25 teaspoon salt
1 tablespoon vegetable oil
200 ml heavy cream
2 tablespoons powdered sugar
250 g fresh strawberries, hulled and sliced
100 g dark chocolate, melted (for drizzling)

Instructions

Preheat your oven to 180°C (350°F). Prepare a 15x10 inch jelly roll pan by lining it with parchment paper, ensuring to lightly grease the surface of the paper.
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and fluffy, which should take about 5-7 minutes.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually fold this dry mixture into the egg and sugar mixture, being careful not to overmix; stop when just combined.
Drizzle in the vegetable oil and gently fold it into the batter, ensuring it's well incorporated without deflating the mixture.
Pour the batter into the prepared jelly roll pan, spreading it out evenly with a spatula. Bake in the preheated oven for 12-15 minutes, or until the sponge bounces back when pressed lightly on top.
While the cake bakes, prepare a clean kitchen towel by dusting it with powdered sugar to prevent sticking.
Once the cake is finished baking, promptly remove it from the oven and invert it onto the prepared towel. Carefully peel away the parchment paper while the sponge is still warm.
Starting from one short end, roll the sponge tightly with the towel, then allow it to cool completely in this rolled position.
In a separate bowl, whip the heavy cream and powdered sugar together until soft peaks form, which indicates that it's ready for spreading.
After the sponge has cooled, gently unroll it and spread the whipped cream evenly across the surface. Layer the sliced strawberries on top of the cream.
Carefully roll the sponge back up without the towel, maintaining gentle pressure to keep it tight and ensure a nice shape.
Transfer the rolled cake to a decorative serving platter. Drizzle the melted dark chocolate generously over the top for an elegant finish.
Chill the Swiss roll in the refrigerator for at least 30 minutes to set everything before slicing and serving.

Notes

Serve with additional fresh strawberries and a dusting of powdered sugar for an elegant presentation.

Keyword chocolate, dessert, roll, strawberry