Swiss Roll with Chantilly Cream and Strawberries
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A soft and spongy Swiss roll filled with rich Chantilly cream and strawberry jam, perfect for dessert.
00:12:00 total
Serves 8
medium
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Ingredients
- large eggs - 5 (5 large eggs)
- sugar - 1 cup (1 cup)
- vanilla extract - 1/2 teaspoon (1/2 small spoon)
- salt - watch the video to see (a pinch)
- baking powder - 1/4 teaspoon (1/4 small spoon)
- all-purpose flour - 1 cup (sifted)
- Chantilly cream - watch the video to see (Dream Chantilly cream)
- iced milk - watch the video to see (for whipping cream)
- strawberry jam - watch the video to see (for filling)
- strawberries - watch the video to see (for decoration)
Instructions
- Prepare the Cake Batter: Beat 5 large eggs with 1 cup of sugar and 1/2 teaspoon of vanilla until frothy and creamy.
- Add Dry Ingredients: Add a pinch of salt, 1/4 teaspoon of baking powder, and 1 cup of sifted flour gradually while mixing at low speed.
- Bake the Cake: Pour the batter into a lined 30x40 cm tray and bake in a preheated oven at 180°C for 10-12 minutes.
- Cool the Cake: Remove the cake from the oven and let it cool on a baking paper.
- Prepare Chantilly Cream: Whip Dream Chantilly cream with iced milk until soft and creamy.
- Assemble the Swiss Roll: Spread a layer of strawberry jam on the cooled cake, followed by a layer of Chantilly cream.
- Roll the Cake: Roll the cake carefully without the baking paper and refrigerate to set.
- Decorate: Remove the baking paper, top with Chantilly cream, and decorate with strawberries.
- Slice and Serve: Dip a knife in hot water, dry it, and cut the Swiss roll into slices to serve.
