This light and airy Swiss Roll filled with a delicious cream cheese frosting, juicy strawberries and chocolate chips is just the dessert you want to make when you want to impress!
Here’s something – I think I’m secretly in love with Swiss Roll. Why, you ask? Because this is one dessert that checks a lot of boxes. It’s easy, quick, can be made with basic ingredients, can be frosted with anything, and when you think of combinations, the possibilities are endless. I love how versatile it is! You can frost it with whipping cream and cut some fresh fruits on top..OR you could just go basic and spread some strawberry jam on it. No matter what you do it’ll still taste good.
I’ve always loved desserts that not just taste good but also look great, so Swiss Rolls fit the bill just right. They never fail to impress and your guests always end up singing your praises! Last time I did a Kiwi and Blueberry Swiss Roll frosted with whipped cream, and my guests would not stop talking about it! My family loved it, my friends loved it, so I knew I had to do it again! So I did, but this time around I thought of changing things up a bit. I swapped the whipped cream for a luscious cream cheese frosting (because who doesn’t love that!). This Cream Cheese frosting for the Swiss roll goes amazingly well with fresh strawberries, and if you’re a chocolate lover like me sprinkle some chips on it. Serve it chilled and you have a winner!
- For the Sponge:
- Eggs, 5 (room temp.)
- Caster sugar, ¾cup
- Flour, ¾ cup
- Vanilla Essence, 1 teaspoon
- Baking Powder, ½ teaspoon
- For the frosting:
- Cream Cheese (room temp), 150 grams
- Vanilla Essence, 1 teaspoon
- Unsalted Butter (room temp), ⅓ cup
- Icing Sugar, 1 cup
- Strawberries, ½ cup chopped
- Chocolate Chips, ⅓ cup (optional)
- Preaheat oven to 180 degrees Celsius.
- In a large bowl, whisk eggs with a hand mixer until pale and foamy for about 2-3 minutes.
- Gradually add the caster sugar and whisk on high for 7 minutes or until the eggs triple in size and turn really light and foamy.
- Fold in the flour, baking powder and mix until everything is properly combined. Make sure you don't whisk too much or you could end up knocking the air out.
- Grease a cookie sheet with oil and line it with butter paper. Pour the batter on it and bake for 8 minutes or until the sponge is lightly golden and puffed up.
- Transfer the sponge to a tea towel (sprinkle the tea towel beforehand with some icing sugar to prevent the cake from sticking to it) and roll it in the cloth (please watch my kiwi and blueberry Swiss roll videofor this step). Refrigerate for atleast 1 hour.
- When you're ready to serve, whisk butter and cream cheese for a couple of minutes or until they turn slightly fluffy. Add in the vanilla extract and icing sugar and mix again until everything is combined.
- Roll out the sponge and spread the frosting on it using an offset spatula. Sprinkle strawberries and chocolate chips on top, and start rolling from one end to the other.
- Refrigerate the Swiss roll before serving.