Strawberry Swiss Roll
  • For the Sponge Cake:
  • 4 large eggs room temp
  • 1 tsp. vanilla extract
  • ¾ cup granulated sugar
  • ¾ cup all-purpose flour, sifted
  • ½ tsp baking powder
  • For the Syrup:
  • 3 tablespoons apricot jam
  • 1 tablespoon orange liqueur
  • For the Strawberry Filling:
  • 1 cup whipping cream
  • ½ cup powdered sugar
  • 1 tablespoon Grand Marnier
  • 1 tsp. orange zest
  • 1 cup strawberries chopped (reserving several berries to garnish)
  1. Preheat oven to 350˚F. Line the bottom of an 18x13 rimmed baking sheet with parchment paper (do not grease). The paper should just cover the bottom.
  2. Add eggs & sugar to a bowl and beat on high for 4 to 5 min until thick & about triple in volume.
  3. Whisk together flour and baking powder and sift into egg batter one third at a time, folding to incorporate.
  4. Transfer to the baking sheet & bake at 350˚F for 13-15 min or until top is barely golden. Remove from oven and right away run a thin edged spatula or knife around edges of your cake to loosen from the pan. Immediately invert cake face down onto a clean, dry linen towel, remove parchment paper then roll cake into the towel. Let cool to room temp (30 min - 1hr).
  5. Meanwhile, thin the apricot jam with the liqueur or with water & set aside.
  6. In a large mixing bowl, combine heavy cream, orange zest and powdered sugar. Beat together starting on low speed to incorporate sugar, then turn the mixer up to high speed for 2-3 min or until whipped, white and fluffy, scraping down the bowl as needed. Save a few tablespoons for topping if desired.
  7. Carefully unroll cake and loosen from the towel. Brush the top evenly with the jam. Spread out the filling but not to the edges. Place chopped strawberries on top then roll the cake tightly in the same direction you rolled it the first time. Slice off the edges if desired and dust generously with powdered sugar.
  8. If you are topping it with whipped cream put into a pastry bag and do several dollops and top with a sliced half strawberry in the center.
Sponge cakes rely on the volume of the whipped eggs to rise properly. You must beat the eggs and sugar for the time stated.
To prevent cracks the cake should be rolled in the linen towel right after it comes out of the oven.
You can use straight Grand Marnier as the syrup if you want a little more punch.
Recipe by The FrangloSaxon Cooks at