This Chocolate Strawberry Swiss Roll is a delightful dessert perfect for summer days. A flower decorated chocolate sponge cake filled with a light filling of white chocolate, whipped cream and diced fresh strawberries. May seem like a great dessert for a girl gathering due to the flower decor on the sponge cake.
I’ve kept seeing decors made on sponge cakes and I really wanted to try a floral one as spring is finally here now and I must say it’s fun to prepare and really satisfying.
You can choose whatever filling you desire for this Chocolate Strawberry Swiss Roll, with or without the strawberries, in either way it’s delicious and quite easy to prepare.
Chocolate Swiss Roll
Strawberry Swiss Roll
Carrot Cake Roll
Chocolate Strawberry Swiss Roll
For Flower Pattern
- 1 small egg
- 2 tbsp (30g) sugar
- 1/3 cup+1 tbsp (50g) all-purpose flour
- 1 tbsp (14g) butter , melted
- red food coloring
Chocolate Sponge Cake
- 4 eggs
- 1/2 cup (100g) sugar
- 2 tbsp (28g) vegetable oil
- 1 tsp (5g) vanilla extract
- 1/3 cup+1tbsp (50g) all-purpose flour
- 1/3 cup (40g) dark unsweetened cocoa powder
- 1 tsp (4g) baking powder
- 1/2 tsp (2g) salt
- 5.5 oz (150g) white chocolate
- 3 tbsp (45g) whipping cream
- 1 cup (240g) whipping cream , chilled
- 9 oz (250g) fresh strawberries , finely diced
Prepare the batter for flower pattern
- You can use the flower template I've used or make your own.
- Slightly grease a 12×16 inch (30x40cm) baking sheet. Add the flower pattern paper and add a parchment paper on top.
- In a medium bowl whisk egg with sugar until combined. Add flour and melted butter and whisk to combine. Add red food coloring until the desired color is reached. Place the batter into a piping bag or small bottle fit with a small plain tip.
- Gently pipe flowers onto the parchment paper. Freeze the baking sheet until you prepare the sponge cake batter. for about 15-20 minutes.
Prepare the sponge cake
- Preheat the oven to 350F (180C).
- In a medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside.
- In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add vanilla extract and oil and mix until well incorporated. Gradually add flour mixture.
- Pour the batter into the prepared baking sheet over the frozen flowers and spread evenly into the corners using the back of the spatula.
- Bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.
- Sprinkle with powdered sugar. This helps the cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Flip again and while still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.
Prepare the filling
- Place chocolate and 3 tbsp (45g) cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Cool to room temperature.
- In another bowl whip cream until stiff peaks form. Gradually fold in melted chocolate.
- Unroll the cake and spread the chocolate filling evenly over the cake leaving a 1 inch (2.54 cm border).
- Sprinkle finely diced fresh strawberries over the filling.
- Roll the cake back up. Refrigerate for at least 2 hours before serving. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Your cake looks great! I’ve always wanted to make a swiss roll, but I’ve always been a little intimidated.
Ingredients list flour as “? cup+ 1 tbsp (50g)” for both flowers and sponge
? should be 1/3 cup according to the video
The information in the video is correct.
Thanks for this great recipe! Not sure I can find strawberries in my city at this time of the year, but will try and prepare this as soon as possible. Maybe use another fruit (although pink does look great with this color scheme hah) I’m mesmerized by how great it looks. Also thank you for the floral pattern. All the tips you include in your videos are great. I’ve seen that serving tray a lot (that black one where you placed your finished swiss roll) but don’t know where I can find one of those, or even the name. Could you help me out with that? Thank you again. I’m a new subscriber but already making the battemberg this weekend 🙂
wow, looks delicious, i will try my family to eat, thank you for sharing the way
from where should I download the flower pattern
This recipe is great! You should really include powdered sugar in the ingredients if it’s something you need for the recipe. When looking at the ingredients, I only got what was on the list while I was at the grocery store and got home to find I needed something else.
Wow that looks amazing! I bet it tastes amazing too : ) I’ll be trying this by weekend. I’m wondering though, can i use milk chocolate instead of white chocolate in the filling?
Thanks in advance! : )
Where do we find the template?
I’m confused. How much flour? There is only a question mark + 1 Tbsp. I really want to make this but not sure what to use.
I want to make this but there’s no way to print the pattern
Looks awesome! I’m baking one right now, mine seems to need more than 12 mins…
I wonder if you can make the flowers/design with icing?
I am sure you can use icing to make some flowers. Tag me on Instagram if possible. Would love to see the photos.