Description
This Heart-Shaped Swiss Roll is a visually stunning and delicious dessert, featuring a light and airy red sponge cake rolled with sweet strawberry jam and whipped cream. Perfect for special occasions, the cake is baked, filled, and shaped into a charming heart, decorated with fresh strawberries and a dusting of powdered sugar.
Ingredients
Scale
For the Sponge Cake
- 4 large eggs
- 100 grams granulated sugar
- 80 grams cake flour
- 20 grams cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 tablespoons milk
- 2 teaspoons red food coloring
For the Filling and Assembly
- 150 milliliters heavy cream
- 20 grams powdered sugar
- 3 tablespoons strawberry jam
- 50 grams fresh strawberries
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and prepare a 30 by 25 centimeter jelly roll pan by lining it with parchment paper.
- Beat Eggs and Sugar: In a mixing bowl, beat the eggs and granulated sugar at high speed for about 5 minutes until the mixture is pale, thick, and ribbon-like.
- Add Vanilla: Gently stir in the vanilla extract to combine evenly without deflating the batter.
- Sift Dry Ingredients and Fold: Sift the cake flour, cornstarch, baking powder, and salt over the egg mixture. Carefully fold the dry ingredients into the batter using a spatula until no streaks remain.
- Add Oil and Milk: Pour in the vegetable oil and milk, folding gently until the batter is smooth and homogenous.
- Incorporate Food Coloring: Add the red food coloring and fold until the color is evenly distributed throughout the batter.
- Spread Batter: Evenly spread the batter into the prepared pan and gently tap the pan on the counter to release any air bubbles.
- Bake the Cake: Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
- Invert and Roll Cake: Immediately invert the cake onto a clean kitchen towel sprinkled with powdered sugar. Peel off the parchment paper and carefully roll the cake up in the towel, starting from a short side. Let it cool completely rolled up.
- Prepare Filling and Unroll: Unroll the cooled cake gently. Spread a thin layer of strawberry jam over the cake, then whip the heavy cream with powdered sugar until soft peaks form and spread the whipped cream evenly over the jam layer.
- Reroll and Chill: Reroll the cake tightly without the towel, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour to set.
- Form Heart Shape and Decorate: Cut about one-third of the roll from one end and place the two rolls side by side with the cut ends facing inward to form the top lobes of the heart. Dust with powdered sugar and arrange sliced fresh strawberries on top for a beautiful finish.
Notes
- Use a clean kitchen towel dusted with powdered sugar to prevent the cake from sticking when rolling.
- Handle the sponge gently to avoid cracking while rolling and unrolling.
- Chilling the rolled cake helps it set and hold its shape when cut and served.
- You can substitute strawberry jam with any preferred fruit jam or preserves.
- For a more vibrant color, adjust red food coloring to desired intensity, but avoid using too much to maintain flavor balance.
