Light as air and bursting with fresh strawberry flavor, this Swiss roll looks like a bakery showpiece but is surprisingly simple to make. A soft, fluffy sponge wraps around a sweet-tart strawberry filling for a dessert that is pretty enough for guests and light enough for a second slice.
Ingredients
- 3 eggs
- 50 g rice flour
- Pinch of salt
- Sweetener to taste
- 1/2 tsp baking powder
- For the filling: 260 g frozen strawberries (fresh works too)
- 2 tbsp cornstarch
- 30 ml water
- Sweetener to taste
Instructions
- Beat the eggs with a pinch of salt until white and fluffy.
- Gently fold in the sweetener, flour, and baking powder with a silicone spatula.
- Spread the batter in a rectangle on a parchment-lined tray. It will be runny but holds its shape.
- Bake at 180°C (350°F) for 10 minutes.
- While hot, roll up the sponge with the mat and cover with a towel.
- For the filling: heat the strawberries in a saucepan. Whisk the cornstarch with the water and sweetener, stir into the berries, and cook on low, stirring constantly, until thickened.
- Unroll the cooled sponge, spread with the strawberry filling, and roll back up.
Tips
- Roll the sponge while it is still hot — that trains it to hold its curl without cracking.
- Keep the filling on low heat and stir constantly so the cornstarch thickens smoothly without lumps.
- Chill the finished roll for 20–30 minutes before slicing for the neatest pieces.
If you love strawberry desserts, try our Strawberry Cottage Cheese Bake or the Royal Cottage Cheese Cheesecake with Strawberry. For more baking inspiration, browse the dessert recipes at Allrecipes.
Nutrition (per 100 g): 123.5 kcal, protein 4.4 g, fat 5.1 g, carbs 14.2 g