Preheat the Oven: Start by preheating your oven to 180°C (350°F). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it. This ensures that the cake comes out easily and doesn’t stick to the pan during baking.
Beat the Eggs and Sugar: In a large bowl, beat 4 room temperature eggs and ½ cup (100g) of granulated sugar using a hand or stand mixer on high speed for about 5 minutes. The mixture should become thick, pale, and fluffy. This step is crucial to get the airy, light texture that’s characteristic of sponge cakes.
Add the Vanilla Extract: Once the eggs and sugar are well-beaten, add 1 teaspoon of vanilla extract and mix it in gently.
Fold in the Dry Ingredients: Gently sift ¾ cup (95g) of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt into the egg mixture. Using a spatula, carefully fold the dry ingredients into the wet ingredients. Be sure not to overmix, as this could deflate the batter. The key is to keep the mixture light and airy.
Mix in the Milk and Oil: In a small bowl, mix 2 tablespoons of milk and 2 tablespoons of vegetable oil. Gently fold this mixture into the batter until just combined. This will help create a soft, moist cake texture.
Bake the Sponge Cake: Pour the batter into the prepared pan and spread it out evenly with a spatula. Tap the pan gently on the counter to release any air bubbles in the batter. Bake the cake for 10-12 minutes, or until the top springs back when touched and a toothpick comes out clean when inserted into the center.
Roll the Cake: Once the cake is out of the oven, immediately turn it onto a clean kitchen towel dusted with powdered sugar. Be quick so the cake doesn’t cool and become too firm to roll. Peel off the parchment paper, and then gently roll the cake up (with the towel inside) from the short end. Allow the cake to cool completely in this rolled-up shape. This prevents the cake from cracking when unrolled later.
Prepare the Whipped Cream: While the cake is cooling, make the whipped cream. In a large mixing bowl, beat ¾ cup (180ml) of cold heavy whipping cream with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract until stiff peaks form. The whipped cream should be thick and hold its shape when lifted with a spoon or whisk.
Unroll and Fill the Cake: Once the cake has cooled completely, gently unroll it from the towel. Spread the whipped cream evenly over the entire surface of the cake, covering it all the way to the edges.
Spread the Strawberry Jam: Add dollops of ⅓ cup (80g) of strawberry jam or preserves on top of the whipped cream. Use a spatula to swirl the jam slightly into the cream. The swirl of strawberry jam adds a fruity and tangy flavor that complements the sweetness of the cake and cream perfectly.
Roll the Cake Back Up: Carefully roll the cake back up without the towel. Be gentle to avoid cracking the cake. Once rolled, wrap it in plastic wrap and refrigerate for 30 minutes to help the filling set and allow the flavors to meld together.
Slice and Serve: After the cake has chilled, slice it into individual portions. Serve with fresh strawberries for an extra burst of flavor and a beautiful presentation. Enjoy your homemade Strawberry Swiss Roll Cake!
