Description
Delicious strawberry Swiss roll filled with mascarpone cream, perfect for dessert lovers.
Ingredients
Scale
- 3 medium eggs
- 190 g (1 cup) sugar
- 2 teaspoons vanilla extract
- 190 g (1 ½ cups) cake flour
- 1 teaspoon (7 g) baking powder
- ½ teaspoon (3 g) salt
- 190 g (¾ cup) cold heavy cream (for batter)
- 150 g (5.3 oz or about ⅔ cup) mascarpone cheese
- 150 g (¾ cup) cold heavy cream (for frosting)
- 60 g (½ cup) powdered sugar
- 400 g (about 2 ½ cups) fresh strawberries
- 1–2 tablespoons granulated sugar (for strawberries)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper to prevent sticking. This is vital for even rising and preventing the cake from sticking.
- Step 2: Sift together the cake flour, baking powder, and salt into a bowl to minimize lumps and ensure a light, airy texture.
- Step 3: In a separate bowl, beat the eggs with sugar and vanilla extract for about 5-7 minutes until the mixture becomes light and fluffy, indicating good air incorporation.
- Step 4: Gently fold the sifted dry ingredients into the egg mixture, taking care not to overmix, to maintain airiness and avoid toughness in the cake.
- Step 5: Whip the cold heavy cream until soft peaks form, then carefully fold it into the batter to add lightness for a tender cake texture.
- Step 6: Spread the batter evenly into the prepared pan. Bake in the preheated oven without opening the door until the cake turns golden brown, looks set, and is slightly springy to the touch, approximately 40 minutes. Avoid opening the oven door early to prevent deflation.
- Step 7: Remove the cake from the oven and invert it onto a clean kitchen towel or wire rack to cool upside down. This prevents doming, helping create a flat surface for rolling.
- Step 8: Slice the fresh strawberries and combine them with 1 to 2 tablespoons of granulated sugar. Allow the mixture to sit to release juices and develop flavor; the filling will be juicy but not watery.
- Step 9: In a bowl, mix the mascarpone cheese with powdered sugar and the cold heavy cream designated for frosting. Whip until smooth and creamy; the consistency should be thick enough to spread but soft enough to pipe if needed. If the frosting separates, re-whip for 1-2 minutes to restore texture.
- Step 10: Spread the mascarpone frosting evenly over the cooled cake layer, then distribute the strawberry filling on top. Use a timer to chill the layered cake to allow flavors to meld and for the structure to set properly.
- Step 11: Apply remaining frosting on top and decorate with fresh strawberries. Use an offset spatula to smooth the surface evenly for a polished finish.
Notes
- Room Temperature: Place cake in an airtight container and store at room temperature for up to 2 days, away from direct sunlight.
- Refrigeration: Keep the cake covered in an airtight container inside the refrigerator for up to 5 days to maintain moisture.
- Freezing: Wrap the cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Line the baking pan with parchment on the bottom and grease the sides to prevent sticking.
- Beat eggs, sugar, and vanilla for 5-7 minutes until pale and doubled in size for optimal lift.
- If batter is too thick after folding in whipped cream, loosen by adding 1-2 tablespoons of additional cold heavy cream.
- Cool cake upside down on cooling rack for about 30 minutes immediately after baking to prevent doming.
- If frosting separates during mixing, re-whip for 1-2 minutes to restore smoothness before assembly.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified