Swiss Rolls with Jam & Cream

Preparing the Cake Batter 1. Preheat the oven to 350°F (180°C) and grease a 10x15-inch baking pan. Line the pan with parchment paper, leaving an overhang on the sides for easy removal later.

2.In a bowl, beat the eggs and sugar until light and fluffy. Add the vanilla extract and mix well.

3.In a separate bowl, sift the flour, baking powder, and salt together.

4.Gently fold the dry ingredients into the egg mixture until well combined.

5.Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes until golden and springy to the touch.

Assembling the Swiss Rolls 1. While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

7.2. Roll the cake and towel together from one short end to the other. Let it cool completely while rolled up.

8.3. In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

9.4. Gently unroll the cake and spread the strawberry jam evenly over the surface.

10.5. Spread the whipped cream over the jam layer, leaving a border around the edges.

11.6. Starting with the short end, carefully roll up the cake to form a log. Place seam-side down on a serving platter.

12.7. Dust with powdered sugar and garnish with fresh strawberries if desired.

Serving Slice the Swiss rolls into individual portions and serve chilled. Enjoy the luscious jam and cream filling in every bite!