The Swiss Roll Cake with Cream and Berries is a dessert suitable for many occasions, from birthdays to Mother’s or Father’s Day. The execution is very easy, you prepare the base, which is the biscuit dough, and after spreading it with cream, you cut the strips and roll them up until you finish them… it’s that simple! A Swiss roll cake to be covered with whipped cream and fruit. For more similar recipes, see Sweet Roll with Cream and Strawberries Sweet Roll with Nougat Cream.

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Difficulty: Easy
Cost: Affordable
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

523.43 Kcal

calories per serving

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Energy 523.43 (Kcal)
Carbohydrates 31.25 (g) of which sugars 20.12 (g)
Proteins 10.79 (g)
Fat 39.72 (g) of which saturated 2.30 (g)of which unsaturated 7.33 (g)
Fibers 4.69 (g)
Sodium 79.76 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

4 eggs
1/4 cup sugar
1/2 cup all-purpose flour
2 3/4 tbsp corn oil
3 1/3 tbsp water
1 cup sweetened plant-based whipping cream
7 oz hazelnut cream
4 1/4 oz raspberries
3 1/2 oz blueberries
1 tsp powdered sugar

Tools

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Kitchen Scale
Spatula
Electric Whisk
Parchment Paper
Bowl
Sifter

Steps

Preheat the static oven to 350°F. Separate the egg yolks from the whites into two bowls. In the bowl with the yolks, add the sugar and beat with the whisk until creamy. Add the oil and, still using the whisk, pour in the water.
Gradually sift the flour into the mixture and incorporate it with the whisk. Beat the egg whites until stiff peaks form and fold them into the mix little by little, using a spatula in a gentle upward motion to avoid deflating them. Pour the batter into a 11 x 13 inch rectangular baking pan lined with parchment paper, level it, and bake in the middle of the oven. Let it cook for 13 minutes, making sure it doesn’t brown too much.
Place the biscuit dough on the work surface with the parchment paper underneath. Spread the entire surface with hazelnut cream and cut into strips along the longer side. Take one strip at a time and roll it onto itself, continuing to roll onto this one with the others. Carefully take the entire roll and place the Swiss roll cake onto the serving plate.
In a bowl, whip the very cold cream and once whipped, spread it all over the cake, on top and around, leveling it well. Decorate the cake with raspberries and berries and sprinkle with powdered sugar. Keep in the fridge until serving.