Strawberry & Cream Swiss Roll

Difficulty

Medium

Serves

8-10

Cooking time

Prep 40 mins
Cooking 15 mins
Chilling 1 hr

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How To Make Strawberry & Cream Swiss Roll

This Strawberry & Cream Swiss Roll is inspired by light Japanese-style strawberry and cream roll cakes. A soft sponge is filled with homemade strawberry compote and vanilla cream, then topped with fresh strawberries for a beautiful dessert that’s just as impressive sliced as it is served whole. We’ve made our sponge pink to highlight the cause, but the colouring is completely optional – it will taste just as delicious without it!
More than 3,700 New Zealanders are diagnosed with breast cancer every year, and breast cancer is the leading cause of death for New Zealand women under 65. Breast Cancer Foundation NZ works tirelessly throughout the year to support those affected by breast cancer, fund vital research and promote early detection and breast health awareness.
This October, The Good Oil is once again supporting Breast Cancer Foundation NZ by changing our Extra Virgin Rapeseed Oil labels from yellow to pink and donating $1 from every bottle sold. Thank you to everyone who has supported this cause over the past 5 years, we really appreciate it.

Ingredients – Strawberry filling

300g strawberries, hulled and roughly chopped
45g caster sugar
1 tbsp lemon juice
1½ tsp cornflour
1 tbsp cold water

Ingredients – Pink sponge

5 large eggs, at room temperature
135g caster sugar, plus extra for rolling
1 tsp vanilla extract
A few drops red food colouring (optional)
125g plain flour
½ tsp baking powder
¼ tsp fine salt
50ml The Good Oil extra virgin rapeseed oil
40ml milk

Ingredients – Vanilla cream

450ml cream
45g icing sugar
1 tsp vanilla extract

Ingredients – To decorate

200-250g fresh strawberries
Freeze-dried strawberry pieces (optional)
Icing sugar (optional)

Method

Make the strawberry filling. Combine the strawberries, sugar and lemon juice in a small saucepan. Cook over medium heat for 7-9 minutes, stirring occasionally, until the strawberries have softened. Mix the cornflour and cold water together, then stir into the strawberries and cook for a further 1-2 minutes, until thickened. Set aside to cool completely.
Preheat the oven to 180°C fan bake. Grease and line a 28 x 42cm Swiss roll tin.
Whisk the eggs and caster sugar for 5-7 minutes, until very pale, thick and voluminous. Whisk in the vanilla. For the Pink Ribbon version, add a few drops of red food colouring to achieve a light pink colour. Alternatively, leave the colouring out for a classic sponge.
Sift together the flour, baking powder and salt. Gently fold into the egg mixture in 2-3 additions, taking care not to knock out too much air.
Combine the oil and milk in a separate bowl. Whisk in about ½ cup of the sponge mixture until combined, then gently fold this mixture back through the remaining sponge.
Pour into the prepared tin and spread evenly. Bake for 10-12 minutes, until just set and springy to the touch.
Turn the sponge out immediately onto a fresh sheet of baking paper lightly sprinkled with caster sugar and carefully peel away the lining paper. Starting from one short end, roll the warm sponge up with the fresh baking paper inside. Leave rolled until completely cool. Rolling the sponge while warm helps it hold its shape and reduces the chance of cracking when filled.
Whip the cream, icing sugar and vanilla to medium-firm peaks. Reserve approximately one-third of the cream for decorating.
Carefully unroll the cooled sponge. Spread with the strawberry filling, leaving a 2cm border at the far end, then spread the remaining whipped cream over the top.
Carefully roll the sponge up again, using the baking paper to help guide it. Refrigerate for at least 1 hour to set.
To serve, transfer to a serving platter and trim the ends. Pipe or spoon the reserved vanilla cream over the top and decorate with fresh strawberries. Finish with freeze-dried strawberry pieces and a dusting of icing sugar, if using.

The Good Oil is locally grown in New Zealand and cold-pressed with no harsh processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals or high heat, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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