Strawberry Cheesecake Swiss Roll
This Strawberry Cheesecake Swiss Roll is dedicated to my poor Mom for the many times she was told at 10pm the night before school that I urgently needed ingredients for Food Tech the next day. And yes, one of those recipes was a swiss roll. I’m sorry Mom because it genuinely happened every single time and I never learnt my lesson.
But it did inspire this fruity and delicious Strawberry Cheesecake Swiss Roll so surely that makes it worth it? I obviously had to make one for my Mom. And yes, I did drive to the supermarket late at night to buy ingredients – I wanted the full authentic experience.
And I LOVE a swiss roll. Whether it’s a choccy one or a fruity one, bake one to jazz up your afternoon tea, picnic, celebrate a birthday or simply showcase your amazing cake rolling skills. Perfect for any of you looking to develop your baking skills or simply try something a bit different from your standard not rolled-up cake. It you want it to be even more aesthetically pleasing, add in different fruit variations and drizzle a bit of icing over.
Don’t forget to tag me in any photos! Doesn’t even need to be pics of your swiss roll tbh. I accept pics of dogs and potatoes too hehe
Ingredients
For the Sponge
- 100g caster sugar
- 3 large eggs
- 100g plain flour
- 1 tsp vanilla extract
For the Filling
- 3 tbsp cream cheese
- 3 tbsp mascarpone
- 150ml double cream
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- 15 strawberries, hulled and cubed
Method
- Preheat the oven to 170°C Fan/375°F/Gas Mark 5.
- Grease and line a baking tray.
- In a bowl, using an electric hand whisk, whisk up the eggs and sugar until tripled in size. They need to be really fluffy and make ribbons when you remove the whisk.
- Sift the flour and using a metal or silicon spoon, fold the flour in in 3 parts.
- Carefully pour the mixture into the tray and tilt the tray to get an even coverage.
- Bake for 8-10 minutes until just golden.
- Whilst your cake is in the oven, sprinkle caster sugar onto your baking paper.
- When the cake is cooked, flop it out upside down onto the sugared baking paper.
- Remove the paper that was cooked with the cake. Roll the cake (including the sugar paper inside).
- Leave to cool rolled like this. This will help the cake maintain it's shape and prevent cracks.
- Make your filling by whipping all the filling ingredients together (minus the strawberries).
- Chop the strawberries. Make them chunky or small, whatever you prefer.
- When the cake has cooled, spread the creamy filling and sprinkle with the strawberries.
- Re-roll the cake.
- Decorate with more sliced strawberries and sprinkle on icing sugar. Then tuck in!