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Summer Swiss Roll

If you're looking for an amazing, simple, and refreshing cake for the summertime, then I'm pleased to tell you that you've found it. This gorgeous cake is made from a fluffy vanilla sponge, filled with light whipped cream, strawberries, and mangoes, and topped with powdered sugar, extra cream, and caramelized hazelnuts.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Servings 8 people
Calories 346 kcal

Equipment

  • stand/hand mixer
  • sieve
  • silicon spatula
  • baking sheet, 15" by 15"
  • kitchen towel
  • piping bag with star tip, optional

Ingredients
  

For the cake:

  • 3/4 cup sugar granulated
  • 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 5 eggs large, room temperature

For the filling:

  • 1 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/4 tsp salt small pinch
  • 2 cup strawberries about 1/2 lbs
  • 1 mango large, ripe

For the topping:

  • 1/2 cup heavy cream
  • 1 tbsp powdered sugar
  • 6 caramelized hazelnuts or small strawberries, mango slices, lemon, etc

Instructions
 

For the cake:

  • Start by lining the baking sheet with parchment paper and preheating the oven to 350ºF.
  • Add the room temperature eggs to the bowl of a stand mixer. Beat on high speed for one minute until lightly foamy.
  • Start adding the sugar slowly, a tablespoon at a time and beat the mixture on high speed for 7 minutes. It should be very pale, thick, and tripled/quadrupled in volume.
  • In a separate bowl, whisk together the flour and baking powder. In three additions, fold the flour mix into the eggs gently, making sure not to deflate the eggs. Stop mixing as soon as you no longer see any lumps of flour.
  • Pour the mix into the prepared baking sheet, making sure it is flat. Do not be concerned if it does not reach the edges fully, just try to get it nice and level.
  • Bake for 13-15 minutes, until lightly golden brown and an inserted toothpick comes out clean.
  • While the cake is baking, prepare the kitchen towel by laying it out flat and dusting it lightly with some of the powdered sugar. Once the cake is done, immediately run your knife along the edges of the pan to loosen it. Flip it, parchment side up, onto the prepared towel.
  • Peel up the parchment gently and dust the top with powdered sugar. Roll up the cake in the towel and let it cool completely for about 45 minutes.

For the filling/topping:

  • Beat all of the heavy cream with the powdered sugar, vanilla, lemon, and salt until it holds its shape and achieves stiff peaks. Divide so that 1/3 of the mix is set aside for the topping and 2/3 will fill the cake.
  • Cut up the mango and strawberries into bite-sized pieces, making sure to reserve some for garnish if desired.

Assembly:

  • Once the cake is cool, gently unroll it from the towel. Spread the reserved 2/3 of the cream over top and the chopped up fruit. Roll it back up tightly in the same direction it was rolled originally, using the towel to help.
  • Optionally, slice off the edges for a prettier finish. Dust the cake with powdered sugar and trasnfer the leftover cream to a piping bag fitted with an open star tip.
  • Pipe six flowers on the top of the cake and top with your garnish, whether it be caramelized hazelnuts, strawberries, or mango slices. Enjoy!

Notes

  • store in the fridge to prevent the cream from melting and losing its shape
  • see blog post above for more detailed instructions and recipe notes
Keyword cake, easy, fruit, mango, simple, summer, swiss roll