Spring Swiss Roll
This Spring Swiss Roll is a light and fluffy sponge cake filled with sweet whipped cream and fresh berries. Perfect for spring desserts, brunch, or special occasions, this elegant rolled cake is easy to make and beautifully soft with fresh seasonal flavors.
Ingredients
- 4 large eggs separated
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries or mixed berries sliced
- Powdered sugar for dusting
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
- Lightly grease the parchment paper.
- In a bowl, beat egg yolks with half the sugar until pale and thick.
- Stir in vanilla extract.
- In a separate bowl, beat egg whites with a pinch of salt until foamy.
- Gradually add remaining sugar and whip until stiff peaks form.
- Gently fold egg whites into yolk mixture.
- Sift in flour and baking powder, then fold carefully to maintain airiness.
- Spread batter evenly into prepared pan.
- Bake for 10–12 minutes until lightly golden and springy to the touch.
- Turn cake onto a powdered sugar-dusted towel and peel off parchment paper.
- Roll cake gently with the towel from the short side and let cool completely.
- Whip cream with powdered sugar until soft peaks form.
- Unroll cake, spread whipped cream evenly, and add sliced berries.
- Roll cake back up gently (without towel).
- Dust with powdered sugar and slice to serve.
Notes
- Roll the cake while warm to prevent cracking.
- Avoid overbaking to keep the sponge soft and flexible.
- Fold batter gently to maintain volume.
- Dust towel generously with powdered sugar to prevent sticking.