Strawberry Swiss Roll

A light, fluffy vanilla sponge roll filled with strawberry jam and whipped cream, based on a recipe by Karin Goren. The roll holds its shape beautifully and is especially good when chilled. By the next day, it absorbs the filling and becomes even more tender and delicate 

Ingredients

• For a 30 × 40 cm baking tray

For the sponge

• 4 eggs

• 3/4 cup sugar (190 g)

• 1 tsp vanilla

• 1 tsp lemon zest (optional)

• 1/2 cup flour (70 g)

• 2 tbsp starch

• 1 tbsp vegetable oil

• powdered sugar for dusting

For the filling

• 1 cup strawberry jam

• 1 1/2 cups heavy cream (35%) (360 ml)

• 2–4 tbsp powdered sugar

• berries, powdered sugar for decoration (optional)

Steps

Sponge

1. Separate the egg whites from the yolks

2. Beat the egg whites on high speed until fluffy, gradually adding sugar

3. Continue beating and add yolks, vanilla, and lemon zest

4. Reduce mixer speed to low, add flour and starch, then vegetable oil

5. Line a baking tray with parchment paper and lightly dust with powdered sugar

6. Spread the batter onto the tray

7. Bake in a preheated oven at 180°C for about 20 minutes

8. Turn the hot sponge onto parchment paper dusted with powdered sugar and cover with a towel until cooled

9. While the sponge cools, prepare the filling

Filling

10. If the jam is thick, warm it slightly in the microwave

11. Whip the cream with powdered sugar until thick

12. Remove parchment from the cooled sponge, spread jam evenly, then add whipped cream

13. Roll into a log

14. Decorate as desired

Store in the refrigerator