A Simple and elegant cake that is ready in an hour. Sponge cake rolled and filled with strawberries, jam, and a luscious cream filling. Perfect for every occasion.Print this recipe here: https://www.dimitrasdishes.com/strawberries-cream-swiss-roll-roulade/For the Sponge Cake: 5 large eggs at room temperature cups (165 g) granulated sugar 1 teaspoon pure vanilla extract cup (110 g) all-purpose flour 1 teaspoon baking powder teaspoon saltFor the Strawberry Syrup: 1 cup water cup (100 g) granulated sugar 1 tablespoon strawberry jam 1 teaspoon vanilla extractFor the Icing: 8 ounces (230 g) cream cheese, at room temperature 8 ounces (230 g) mascarpone cheese 1 cup heavy whipping cream 2 cups (240 g) confectioners sugar or to taste 1 and teaspoons pure vanilla extract10-12 strawberriesStrawberry jam/preservesConfectioners sugar for decorationINSTRUCTIONSPreheat the oven to 350 F, 180 C.Make the cake.Beat the eggs, sugar, and vanilla extract together in a tabletop mixer that has been fitted with the whisk attachment for 8 minutes on high speed.Combine the flour, salt, and baking powder in a bowl and pass it through a strainer to sift it.Add the flour mixture in 3 batches to the egg mixture while it is beating on low speed.Line a half sheet baking tray with parchment paper and spray the paper with cooking spray.Spread the cake batter evenly into the pan and bake in the center rack for 13-15 minutes. The cake is ready when it is golden brown, and it springs back.As soon as the cake comes out of the oven run a knife around the edges to release it from the pan and dust the top with confectioners sugar.Place a clean kitchen towel on top of the cake and another pan (the same size) on top of the towel.Carefully flip the pans over to release the cake.Peel the parchment paper off of the cake and discard it.Dust a thin layer of confectioners sugar on top and roll the cake up along with the towel. Set aside to cool completely.Make the syrup: Combine the water, sugar, and jam in a small saucepan and bring to a boil. Mix and remove from the heat. Stir in the vanilla extract and set aside to cool completely.Make the icing:Beat the heavy cream along with a half teaspoon of vanilla extract until thick and fluffy. Transfer the whipped cream to a bowl.Add the cream cheese, mascarpone cheese, confectioners sugar, and vanilla to the bowl and beat until smooth.Add the whipped cream to the icing and fold together.Unroll the cake and brush it lightly with the syrup.Spread a thin layer of strawberry jam/preserves on top.Top with of the icing.Slice a few strawberries and arrange them on top of the icing.Carefully roll up the cake, tightly.Transfer the cake to a serving platter and dust with confectioners sugar.Transfer the remaining icing to a decorating bag that has been fitted with a large star tip and pipe rosettes on top of the roll. Place a strawberry half on top of each rosette.Chill the cake overnight or for an hour and serve.Enjoy! Official Facebook Page: https://www.facebook.com/dimitrasdishes Instagram: https://www.instagram.com/dimitras.dishes/ Pinterest: https://www.pinterest.com/dimitrasdis0637/ Twitter: https://twitter.com/DimitrasDishes Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
