Swiss roll with strawberry cream


It tastes like summer! A light strawberry cream mousse in a loose sponge cake pastry – surprise your darlings!


For the sponge cake:
150 g Mix C - Mix Pâtisserie
120 g sugar
6 eggs
1 package baking powder
1 pinch/es of salt
For the filling:
300 g strawberries
500 ml whipped cream
100 g sugar


  • Preheat the oven to 180°C
  • Separate the eggs and whisk the egg whites, with a little salt, until they form firm peaks. The mixture should be stiff enough so that it doesn’t fall off the end of the whisk.
  • Add egg yolk and sugar alternately to the mixture, stirring constantly. 
  • Sieve the flour together with the baking powder, and carefully add this to the mixture.
  • Line a baking tray with baking paper and evenly distribute the mixture on to it.
  • Bake in the oven for approx. 12 minutes.
  • Place the baked biscuit base onto a teatowel, dusted with icing sugar, and allow to cool a little. While it is still warm, gently roll it up.  It can then be unrolled once it has cooled down completely.
  • For the filling: Mash approx. 200 g strawberries with a fork.
  • Whip the chilled cream, with the sugar, until it reaches a stiff consistency and place some of it in an icing bag. Combine the rest with the squashed strawberries.
  • Spread the strawberry cream over the roulade and roll up again.
  • Decorate the roll with cream kisses and garnish with the remaining strawberries.
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