This Strawberry Swiss Roll Cake is a light and fluffy treat filled with rich whipped cream and sweet strawberry jam. Perfect for a special occasion or a delightful dessert to enjoy anytime, this cake offers the perfect balance of soft sponge cake, creamy filling, and fruity sweetness. It’s a classic favorite that’s surprisingly easy to make, even without any fancy tools—just a few simple steps and you’ll have a gorgeous, impressive cake ready to serve!
Ingredients
For the Sponge Cake:
- 4 large eggs (room temperature)
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup (95g) all-purpose flour (sifted)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons (30ml) milk
- 2 tablespoons (30ml) vegetable oil
For the Filling:
- ¾ cup (180ml) heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ⅓ cup (80g) strawberry jam or preserves
