Strawberry Swiss Roll

1 roll, difficulty 2/5, 30 minutes

Tips and tricks:

You can sweeten the cream or add vanilla


First separate the yolks and whites. Beat the whites with a pinch of salt (takes approx. 4 minutes) and then add sugar and beat until stiff. Reduce the mixer speed and gradually add the yolks, melted butter, and water. Carefully fold both flours into this mixture.
Prepare a pan with parchment paper and spread batter evenly onto the paper. Bake approx. 15 minutes at 160°C.
After you take it out of the oven, roll the cake without removing the parchment paper and wrap in a tea towel and let cool. In the meantime, beat the whipping cream. Take the cake out of the tea towel, remove the parchment paper and spread the whipped cream evenly onto the cake. Sprinkle with pieces of chopped strawberries and roll.
Let rest for 1–2 hours in a cool place.

Bon apetit.


For the roll:

  • 3 Dr. Eggs
  • pinch of salt
  • 90 g granulated sugar
  • 60 g all-purpose wheat flour
  • 60 g semi-coarse wheat flour
  • 3 tablespoons melted butter
  • 2 tablespoons water

For the cream:

  • 250 ml whipping cream
  • 5–6 strawberries