Strawberry Swiss Roll

Strawberry Swiss Roll

We love this wonderful Strawberry Swiss Roll recipe when we are celebrating!

Just so you know when judging our Strawberry Swiss Roll, I am not a baker in any basic sense of the word. I had never baked a cake before a few months ago and the oven has been pretty much sequestered to pizza duty as long as I have been in charge of the kitchen. That being said, I am also a bit of a British TV nut and when Holli started us on the Great British Bake Off, I just couldn’t help but add a little dough into my life!

So this was definitely not the first attempt, that one was lemon flavored and came out a heck of a lot less pretty than this one! So with the added benefit of a trial under my belt, I decided to copy the pros I watched on tv and give it another go. I just used basic generic recipes for Victoria Sponge, Strawberry Jam and Cream Cheese Frosting and a little preparation to get it all assembled correctly. The impromptu piping on the top was all decoration and might have been much prettier in the hands of a real pro, I don’t think I am ready for roses yet!   

So if you have ever eaten or made this before then I know you are wondering about the swirl inside, well let’s just say that I wouldn’t have proceeded to the next round of pretty much any cooking show with this little cake but man was it tasty!

Here is the recipe and step by step for our Strawberry Swiss Roll:

This Strawberry Swiss Roll is basically comprised of three parts: Victoria Sponge is coated with Cream Cheese Frosting and Strawberry Jam. First, Strawberry Jam should be made and refrigerated until cool. Then the Victoria Sponge should be baked and then scored 1/4” from the edge (to roll in a tighter circle) and rolled into a tube. The tube of the cake should be left to cool while rolled and Cream Cheese Frosting should be made. When the cake has cooled sufficiently it should be unrolled and covered with a layer of cream cheese frosting and jam, then rolled back up and refrigerated until ready to be served.

Victoria Sponge:

Beat Eggs and Sugar together until creamed. Sift Flour and Baking Powder together in a separate bowl and add the eggs and sugar while beating until the batter is fully mixed. Pour into a cake pan lined with parchment paper and bake until light golden brown. Once baked, remove the cake from pan and invert on baking linen (or pillowcase) lightly covered with powdered sugar and score the edge approximately 1/4 of an inch from the edge. Then roll the cake into a tube as tightly as possible without cracking and allow to remain rolled to cool.

6 Eggs

1 Cup White Sugar

1 Cup White All-Purpose Flour

1/2 Tsp. Baking Powder

 

Strawberry Jam:

Mash Strawberries and keep on low heat while adding sugar until sugar has dissolved completely then add lemon juice and bring to a low boil. Maintain heat, stirring regularly for 30-40 minutes. Pour into sealable container and store in the freezer or refrigerator until set (solid).

2 Cups Mashed Strawberries

2 Cups White Sugar

1/8 Cup Lemon Juice

 

Cream Cheese Frosting:

Beat cream cheese and butter together until mixed then add sugar and vanilla bit by bit. Beat until completely mixed and place in the refrigerator to set.

8 oz. Cream Cheese

1/2 Cup Butter

4 Cups Powdered Sugar

2 Tsp. Vanilla