Strawberry Swiss Roll

Sabrina from „Sabrinakocht“ has conjured up a new Mother’s Day recipe for you:

This is how the Swiss roll succeed:


  • 3 egg equal to sugar = 178 g sugar
  • 2 eggs equal to flour = 119 g flour
  • 4 eggs
  • 1 pinch baking powder
  • 1 pack vanilla sugar (8g)
  • 500 g whipped cream
  • 500 g strawberries
  • 2 packs cream stiffener (à 8 g)
  • Strawberry jam
  • icing sugar for dusting


  1. Weigh 3 & 2 eggs each for the sugar & flour quantity.
  2. Mix 4 eggs in a mixing bowl  for 5 minutes until foamy.
  3. Slowly stir in the sugar and add a pinch of backing powder.
  4. Then slowly mix in the flour.
  5. Mix the mixture for about 20 minutes to make a foamy texture.
  6. Heat the oven to 200°C hot air.
  7. Spread the dough on a baking tray lined with baking paper and bake in the oven for approx. 10 minutes.
  8. Whip the whipped cream and then add 2 packs of cream stiffener and 1 pack of vanilla sugar.
  9. Wash and cut the strawberries into small pieces and add to the whipped cream.
  10. For more colour, you can add some strawberry jam to the whipped cream.
  11. After baking, turn the biscuit out onto a wet tea towel.
  12. To make the baking paper easier to remove, brush over it with a wet tea towel.
  13. Keep rolling the dough in and out with the tea towel until it has cooled.
  14. When the biscuit has cooled completely, spread with jam and strawberry whipped cream.
  15. Carefully roll up the Swiss roll with the filling and sprinkle with icing sugar.
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