Strawberry Swiss Roll

on | 4 min read


  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 medium eggs
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 2 tsps canola oil
    Strawberry Jam Filling
  • 300g strawberries, diced
  • ¼ cup sugar
  • 15ml water
    Cream Cheese Filling
  • 250g cream cheese, at room temperature
  • 1 cup whipping cream, chilled
  • ½ cup icing sugar
  • ½ tsp corn starch
  • 1 tsp vanilla extract


  • Preheat your Belling oven to 180°C in a conventional function, or 160°C fanned. Butter a 30x40cm baking tray and line it with baking paper. Put aside.
  • In a small saucepan mix strawberries, sugar and water. Bring to a simmer, stirring occassionally until the mixture is thick (approx. 15-20 minutes). Remove from heat and let cool down completely before using.
  • Whisk or beat eggs, sugar and vanilla extract in a large bowl until getting a foamy consistency. Stir in oil and mix until well incorporated.
  • In another bowl, prepare a flour mixture with the all-purpose, salt and baking powder. Gradually add it on the egg mixture and stir until combined.
  • Pour the batter in the prepared baking tray and spread evenly into the corners using the back of the spatula.
  • Bake for 12-15 minutes until a toothpick inserted into the centre comes out clean.
  • Sprinkle icing sugar generously in a kitchen towel. This will help the cake not to stick once you flip the mould. Remover the baking paper and dust some more icing sugar on the cake.
  • While still hot, roll the cake up in the towel. Ensure the cake is still hot or warm, as it will crack otherwise. Let cool completely.
  • To make the cream cheese filling, beat cream cheese, icing sugar, corn starch and vanilla in one bowl; and whip the cream until stiff peaks form in another. Fold the whipped cream together with the cheese mixture, ensuring not to overhandle.
  • Unroll the cake and spread both the strawberry and cream cheese fillings evenly on top. Roll the cake back up and chill for at least 1 hour before serving.
  • Serve sprinkled with icing sugar and fresh strawberries.