Strawberry Swiss Roll (Print Version)

# Ingredients:

→ Sponge Cake

01 - 4 large eggs, room temperature
02 - ⅔ cup (135g) granulated sugar
03 - ¼ teaspoon salt
04 - 1 cup (142g) all-purpose flour
05 - ½ teaspoon baking powder
06 - 2 tablespoons (30ml) sunflower oil
07 - 2 tablespoons (30ml) milk
08 - 1 teaspoon (5ml) apple cider vinegar
09 - 1 teaspoon (5ml) pure vanilla extract

→ Strawberry Compote

10 - 1 cup (130g) chopped strawberries, hulled
11 - 2 tablespoons (25g) granulated sugar
12 - 1 teaspoon cornstarch
13 - 1 tablespoon (15ml) lemon juice or water

→ Strawberry Cream Filling

14 - 1 cup (240ml) 35% whipping cream
15 - 1 tablespoon (6g) skim milk powder
16 - 1 tablespoon (12g) granulated sugar
17 - 1 teaspoon (5ml) pure vanilla extract
18 - 1 teaspoon freeze-dried strawberry powder (optional)
19 - ⅓ cup (80ml) strawberry compote, plus extra for dolloping

→ Topping

20 - 1 cup (240ml) 35% whipping cream
21 - 1 tablespoon (6g) skim milk powder
22 - 1 tablespoon (12g) granulated sugar
23 - ½ teaspoon pure vanilla extract
24 - Strawberry shortcake crumbs (from shortcake cheesecake bars recipe)

# Instructions:

01 - Preheat the oven to 350°F. Lightly grease a 15x10-inch jelly roll pan and line with parchment paper. If using a 17x11-inch cookie sheet, the cake will be thinner and bake slightly faster.
02 - In a stand mixer with a whisk attachment, beat the eggs on high for 3 minutes until frothy and doubled in size. Gradually add the sugar, one tablespoon at a time, and continue beating for 4-5 minutes until pale and thick. The mixture should reach the ribbon stage. Stir in the salt.
03 - In a small bowl, mix oil, milk, vinegar, and vanilla. Gradually pour into the whipped egg mixture, stirring gently to combine.
04 - Sift the flour and baking powder into a bowl, then sift again over the egg mixture in two additions. Mix on low speed until just combined. Scrape the bottom of the bowl to ensure no flour pockets remain.
05 - Spread the batter evenly in the prepared pan. Bake for 12-15 minutes (or 10-12 minutes if using a larger pan) until lightly golden and springy to the touch. Let it cool for one minute on a wire rack.
06 - Lay a tea towel or parchment paper on the counter and generously sift powdered sugar over it. Flip the warm cake onto the towel, peel off the baking parchment, and roll it up tightly with the towel while warm. Let it cool completely in this shape.
07 - In a saucepan over medium heat, cook the strawberries and sugar until soft and juicy. In a small bowl, mix cornstarch with lemon juice or water, then stir into the strawberries. Bring to a quick boil, then transfer to a bowl and chill completely.
08 - Whip the cream and skim milk powder until firm peaks form. Beat in sugar and vanilla, then gently fold in the strawberry compote.
09 - Unroll the cooled cake and spread the filling evenly, leaving a ½-inch border. Add dollops of extra compote, then roll the cake back up tightly. Place seam-side down on a tray and refrigerate for at least 1 hour.
10 - Whip the cream and skim milk powder until thick and fluffy. Beat in sugar and vanilla. Spread over the chilled cake, then top with shortcake crumbs before serving.

# Notes:

01 - Rolling the cake while warm prevents cracks and helps it hold shape.
02 - For a stronger strawberry flavor, use freeze-dried strawberry powder in the filling.
03 - Letting the cake rest in the fridge helps set the filling for cleaner slices.

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