10/23/2026
🍓 Vanilla and Strawberry Swiss Roll Cake with Chocolate Drizzle
A soft, fluffy sponge cake filled with whipped cream, coated with smooth cream frosting, and decorated with rich chocolate drizzle and fresh strawberries. This recipe makes two beautiful Swiss rolls: one vanilla and one strawberry.
Ingredients
For the Sponge Cake
• 2 cups all-purpose flour (250g)
• 6 large eggs
• ¾ cup granulated sugar (150g)
• ¼ cup milk (60ml)
• ¼ cup vegetable oil (60ml)
• 2 teaspoons baking powder (8g)
• 2 teaspoons vanilla extract (10ml)
• ¼ teaspoon salt
For the Strawberry Sponge
• 2 cups all-purpose flour (250g)
• 6 large eggs
• ¾ cup granulated sugar (150g)
• ¼ cup milk (60ml)
• ¼ cup vegetable oil (60ml)
• 2 teaspoons baking powder (8g)
• 2 teaspoons vanilla extract (10ml)
• ¼ teaspoon salt
• A little pink food colouring
• 1 teaspoon strawberry flavouring (optional)
The quantities above make two separate sponge cakes. If you want to make just one roll, use half of the ingredients for either flavour.
For the Whipped Cream Filling and Coating
• 2 cups whipping cream (480ml), or whipping cream powder prepared according to the package instructions
• ¼ cup icing sugar (30g), optional
• 1 teaspoon vanilla extract (5ml)
For the Chocolate Drizzle
• 100g dark or milk chocolate
• ¼ cup whipping cream (60ml)
For Decoration
• Fresh strawberries
• Extra whipped cream for piping
Instructions
Prepare the Sponge Cake
Preheat your oven to 180°C.
Line a large, shallow baking tray with baking paper and lightly grease it.
In a clean bowl, beat the eggs and sugar until the mixture becomes pale, thick, and fluffy.
Add the vanilla extract, milk, and vegetable oil. Mix gently until combined.
Sift the flour, baking powder, and salt into another bowl.
Gradually fold the dry ingredients into the egg mixture using a spatula. Mix gently to retain the air in the batter.
Pour the batter into the prepared tray and spread it evenly.
Bake for approximately 10–15 minutes, or until the sponge springs back lightly when touched. Avoid overbaking because the cake may crack when rolled.
Roll the Cake
Place a clean sheet of baking paper on your work surface and lightly dust it with icing sugar.
While the sponge is still warm, carefully turn it onto the prepared paper and peel away the baking paper used during baking.
Gently roll the sponge up with the fresh paper inside. Allow it to cool completely in its rolled shape.
Prepare the Strawberry Sponge
Repeat the sponge-making process with the strawberry ingredients.
Add the pink food colouring and strawberry flavouring to the wet ingredients before folding in the flour.
Bake, roll while warm, and allow to cool completely.
Prepare the Whipped Cream
Pour the cold whipping cream into a clean mixing bowl.
Add the icing sugar and vanilla extract, if using.
Whip until the cream forms firm peaks that can hold their shape. Avoid overwhipping.
Keep the cream refrigerated until needed.
Fill the Swiss Rolls
Carefully unroll the cooled vanilla sponge.
Spread an even layer of whipped cream over the surface, leaving a small border around the edges.
Gently roll the cake back up, removing the baking paper as you go.
Repeat with the strawberry sponge.
Place both rolls in the refrigerator for about 30 minutes to help them firm up.
Coat the Rolls
Spread whipped cream evenly over the outside of each Swiss roll.
Smooth the surface with a spatula to achieve a neat finish.
Refrigerate while preparing the chocolate drizzle.
Prepare the Chocolate Drizzle
Chop the chocolate into small pieces and place in a heatproof bowl.
Heat the whipping cream until hot but not boiling.
Pour the hot cream over the chocolate and leave for a minute.
Stir until smooth and glossy. Allow it to cool slightly until it reaches a consistency suitable for drizzling.
Decorate and Serve
Transfer the chocolate mixture into a piping bag or use a spoon to drizzle it over the rolls.
Pipe whipped cream rosettes along the top of the vanilla roll.
Place fresh strawberries on the cream rosettes.
Decorate the strawberry roll with chocolate drizzle as desired.
Refrigerate until the cream is firm, then slice with a sharp knife and serve.
Tips for a Perfect Swiss Roll
• Avoid overbaking: A dry sponge is more likely to crack.
• Roll while warm: This helps the sponge retain its shape.
• Cool completely before filling: Warm cake can melt the whipped cream.
• Use cold whipping cream: Cold cream whips more easily and holds its shape better.
• Chill before slicing: This gives cleaner slices and a neater finish.
Storage
Because this cake contains whipped cream and fresh strawberries, store it in an airtight container in the refrigerator at 4°C or below and consume within 2–3 days. Do not leave it at room temperature for more than 2 hours.
Enjoy your beautiful, creamy Swiss rolls! 🍓🍫
