STRAWBERRY SWISS ROLL

For the Whipped Cream

• 1 cup heavy whipping cream, chilled
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For Assembly and Garnish

• Powdered sugar for dusting
• Fresh strawberry slices for decoration (optional)
• Mint leaves for garnish (optional)

Instructions

Step 1: Prepare the Strawberry Filling

1. In a medium saucepan, combine the diced strawberries, granulated sugar, and lemon juice over medium heat.
2. Stir the mixture frequently until the strawberries begin to release their juices and soften, about 5 minutes.
3. For a thicker filling, dissolve the cornstarch in 1 tablespoon of water and add it to the saucepan. Stir until the filling thickens, which should take about 2 minutes.
4. Remove the saucepan from the heat and allow the strawberry mixture to cool completely. Set aside.

Step 2: Make the Sponge Cake

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring the paper hangs over the edges slightly for easy removal.
2. In a large mixing bowl, whisk the eggs and granulated sugar together using an electric mixer on high speed for about 5 minutes, or until the mixture is pale, thick, and doubled in volume.
3. Gently fold in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula.
6. Bake for 10-12 minutes, or until the cake springs back when gently pressed and a toothpick inserted into the center comes out clean.
7. While the cake bakes, prepare a clean kitchen towel by dusting it with powdered sugar. This will help prevent the cake from sticking.

Step 3: Roll the Cake

1. When the cake is done, carefully turn it out onto the prepared towel while it is still warm. Gently peel off the parchment paper.
2. Starting from one short end, carefully roll the cake up with the towel, creating a spiral. Let the cake cool completely in this rolled-up shape. Rolling the cake while it’s warm helps prevent cracks and makes it easier to re-roll with filling.

Step 4: Make the Whipped Cream

1. In a chilled mixing bowl, beat the heavy cream on medium speed until it starts to thicken.
2. Add the powdered sugar and vanilla extract, and continue beating on high speed until stiff peaks form. Be careful not to overbeat, as this can cause the cream to become grainy.
3. Set the whipped cream aside in the refrigerator until you are ready to use it.

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