Moist, soft and delicious Strawberry and Mascarpone Swiss Roll recipe that is easy to make and takes only 15 minutes to prepare. This is the perfect summer dessert for hot days and any occasion!
Strawberry and Mascarpone Swiss Roll. Honestly, this recipe has been my favourite for as long as I can remember. Soft and moist cake covered in creamy and fluffy mascarpone cream and filled with juicy strawberries. I mean, who could resist right?
I was always scared of making Swiss Roll because the roll has cracked all around and it was a mess. So, I tried to find the best way to actually make it work and it is not as hard as it looks! All you need to do is just roll the hot cake straight away from the oven with parchment paper. Below, I will give you step by step instructions to master the swiss roll every time!
This Strawberry and Mascarpone Swiss Roll is actually really easy to make. Here is a list of ingredients that you will need:
- Eggs – I always try to use organic eggs as the egg whites will make sure that your Swiss Roll is light and fluffy!
- Plain White Flour – The Plain White Flour works the best in this recipe, but you can substitute for Gluten-free or Spelt flour
- Mascarpone – Italian Mascarpone is the best ingredient for any frosting! I actually never use butter to make a cream for cake or a swiss roll. I think that mascarpone gives a light and delicious taste to any dessert that requires cream!
- Whipping Cream – I always use chilled whipping cream to make sure that it will form stiff peaks.
- Macadamia Oil – I actually used Macadamia Oil for the first time in this recipe and it turned downreally well. It has a nice nutty flavour and it’s perfect for baking, but feel free to use any other oil like sunflower or rapeseed oil.
- Strawberries – Fresh and juicy strawberries work the best! Avoid using frozen strawberries in thisrecipe as the cake will get soggy.
- Sugar – You can use any sugar you like! I used white sugar in this recipe
How to make the Strawberry Swiss Roll?
To make the Strawberry and Mascarpone Swiss Roll start by making the batter in advance. To make the batter whisk the egg whites until stiff peaks form. Then add the 1/3 part of sugar and whisk until thick. Repeat with the remaining sugar. The egg whites should be thick!
In a separate bowl whisk the egg yolks with macadamia oil until smooth and creamy. It should be pale in colour. Then alternatively start adding stiffed flour and egg whites. This step is important! Do it slowly and gently to make the batter light and fluffy. I love using a balloon whisk but I know that some people prefer to use a spatula. So you can use whatever you like better.
After you have your perfect batter pour it into the 9″ by 13″ baking tray greased with oil and line with parchment paper. Bake at 375F/180C for 12-15 minutes and keep an eye on the roll as it can burn quickly! Let it cool for 2-5 minutes. Place the slightly warm cake onto a large piece of parchment paper, with the topside down. Starting at the short end, use the parchment paper to help gently roll up the cake. Chill for 1-2 hours.
In the meantime, prepare the whipped cream. Add the mascarpone and sugar and mix until combined and creamy. Cut the strawberries into 1-inch pieces. Finally spread the prepared cream evenly with the spatula over the entire cake and top with chopped strawberries. Gently roll up the cake and place the cake onto a tray and into the fridge for at least 2 hours to firm up.
The Strawberry and Mascarpone Swiss Roll requires just a few steps but there are some things you want to pay attention to!
- Always use eggs at room temperature to ensure that the egg whites will form stiff peaks
- When whipping the cream always use chilled cream straight from the fridge!
- When making the swiss roll, fold the egg whites gently to create a light and fluffy batter
- Roll the swiss roll immediately after baking with a piece of parchment paper that will be longer than the roll
Can I substitute any ingredients?
If you want to make the Perfect Swiss Roll, I recommend sticking to the ingredients in the recipe. However, you can substitute Plain White Flour for any other type like GF flour or Spelt Flour.
Also feel free to use any vegetable oil instead of Macadamia Oil (it will work with any type of oil, but I would avoid olive oil for its colour and taste). If you fancy a Swiss Roll but do not have strawberries on hand you can leave them out or add any other fresh fruit or cover with chocolate.
How store the Strawberry Swiss Roll?
Store the swiss roll in the refrigerator in an airtight container. Avoid keeping at room temperature as the whipped cream will melt down. You can also freeze the Swiss Roll cut in slices and wrap it in kitchen foil for up to 3 months. When serving from frozen, leave it at room temperature for 1hour before serving.
MORE DESSERTS FOR YOU TO TRY
- Vegan Pistachio Loaf Cake
- Pistachio Carrot Cake
- The Best Vegan Carrot Cake
- Vegan Chocolate Cake with Buttercream Frosting
Strawberry and Mascarpone Swiss roll
- 3 eggs
- 2 tablespoons / 30 ml macadamia oil
- 2 tablespoons / 30 ml almond milk
- 1/2 tsp vanilla extract
- 1/2 cup / 75 grams almond flour
- 1/2 cup / 100 grams white sugar
- 1/2 cup / 125 grams mascarpone or vegan cream cheese
- 1/2 cup / 125 grams coconut whipped cream
- 2 tablespoons / 30 ml maple syrup
- 1 1/2 cup / 200 grams strawberries
- Preheat the oven to 375ºF/ 170ºC and grease 9" x 13" rolling pin with cooking spray.
- To make the batter whisk the egg whites until stiff peaks form.
- Add the 1/3 part of sugar and whisk until thick.
- Repeat with the remaining sugar. The egg whites should be thick!
- In a separate bowl whisk the egg yolks with macadamia oil until smooth and creamy. It should be pale in colour.
- Using a spatula or balloon whisk, start alternatively adding stiffed flour and egg whites into the yolk mixture.
- Be gentle and mix until just combined.
- Pour the prepared batter into a rolling tin and bake for 12-15 minutes and keep an eye on the roll as it can burn quickly!
- Let it cool for 2-5 minutes. Place the slightly warm cake onto a large piece of parchment paper, with the topside down. Starting rolling at the short end, use the parchment paper to help gently roll up the cake.
- Chill for 1-2 hours.
- In the meantime, prepare the whipped cream.
- Whisk the whipped or coconut cream with maple syrup until thick and creamy.
- Add the mascarpone and sugar and mix until combined and creamy.
- Cut the strawberries into 1-inch pieces.
- Spread the prepared cream evenly with the spatula over the entire cake and top with chopped strawberries.
- Gently roll up the cake and place the cake onto a tray and into the fridge for at least 2 hours to firm up.