This classic Swiss roll features a light, airy sponge cake whipped to perfection in the Thermomix, rolled while warm to prevent cracking, and filled with fresh whipped cream and juicy strawberries.

The sponge is soft and flexible thanks to properly aerated eggs, creating a delicate texture that contrasts beautifully with the rich cream filling. Fresh strawberries add natural sweetness and a slight tartness, making this dessert refreshing rather than heavy.

It’s perfect for:

• Afternoon tea
• Summer gatherings
• Birthdays
• Special occasions
• A light dessert after dinner

⏱ Time Required

• Prep time: 15 minutes
• Cooking time: 10–12 minutes
• Cooling time: 30–45 minutes
• Assembly time: 10 minutes
• Total time: ~1 hour 15 minutes

Ingredients

Sponge Cake

• 4 large eggs (room temperature)
• 120 g caster sugar
• 1 tsp vanilla extract
• 120 g plain flour
• 1 tsp baking powder
• Pinch of salt

Filling

• 250 ml thickened cream (cold)
• 2 tbsp icing sugar
• ½ tsp vanilla extract
• 150–200 g fresh strawberries, sliced

To Finish

• Extra icing sugar for dusting

🔪 Preparation

1️⃣ Preheat & Prepare

• Preheat oven to 180°C (160°C fan).
• Line a Swiss roll tin (approx. 30 x 20 cm) with baking paper, leaving overhang for easy removal.

🥣 2️⃣ Make the Sponge (Thermomix Method)

1. Insert butterfly whisk.
2. Add eggs and sugar.
3. Whip 6 min / 37°C / Speed 4.
4. Then whip 6 min / Speed 4 (no heat) until pale and thick.
5. Add vanilla. Mix 5 sec / Speed 2.
6. Remove butterfly.
7. Add flour, baking powder, and salt.
8. Mix 4 sec / Speed 3 (gently fold with spatula if needed).

👉 Pour into prepared tin and spread evenly.

Bake 10–12 minutes until lightly golden and springy to touch.

🔄 3️⃣ Roll While Warm

1. Lay a clean tea towel on bench and dust with icing sugar.
2. Turn sponge onto towel and peel off baking paper.
3. Starting from the short end, roll sponge up with towel inside.
4. Leave to cool completely in rolled shape.

This prevents cracking later.

🍶 4️⃣ Make the Cream Filling

1. Insert butterfly whisk.
2. Add cold cream, icing sugar, and vanilla.
3. Whip Speed 3 until soft peaks form (watch carefully through lid — usually 10–30 seconds).
4. Remove butterfly.

🍓 5️⃣ Assemble

1. Gently unroll cooled sponge.
2. Spread whipped cream evenly (leave 2 cm border).
3. Scatter sliced strawberries over cream.
4. Roll up tightly (without towel).

Place seam-side down on serving plate.

❄️ 6️⃣ Chill & Serve

• Refrigerate for 30–60 minutes before slicing.
• Dust with icing sugar just before serving.

💡 Tips for Success

• Eggs must be room temperature for maximum volume.
• Do not overbake — dry sponge cracks easily.
• For extra strawberry flavour, spread a thin layer of strawberry jam before the cream.
• Best eaten within 24 hours.

🥗 Nutrition Information (Approximate)

Serves: 8 slices

Per slice (approximate values):

• Calories: 250–280 kcal
• Protein: 5 g
• Fat: 15 g
• Carbohydrates: 28 g
• Sugar: 18 g
• Fibre: 1 g