Strawberry Cream Cheese Swiss Roll

Instructions:

1. Prepare the Oven and Pan:
   Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, then lightly grease the paper to prevent sticking.
2. Make the Sponge Cake:
   In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is pale, thick, and fluffy. This usually takes about 5 minutes. Mix in the vanilla extract.
3. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this mixture into the egg batter using a spatula, being careful not to deflate the air.
4. Add Milk and Bake:
   Gently stir in the milk until the batter is smooth. Pour the batter into your prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
5. Roll the Cake:
   Immediately after removing from the oven, while the cake is still warm, roll it up with the parchment paper from the short end. This helps it hold its shape later. Allow to cool completely.
6. Prepare the Filling:
   Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream, being careful not to deflate it.
7. Assemble the Roll:
   Carefully unroll the cooled sponge. Spread a thin, even layer of strawberry jam across the surface, then follow with the cream cheese mixture. Avoid overfilling.
8. Roll and Chill:
   Re-roll the cake gently and tightly. Transfer to a serving platter. Spoon the strawberry glaze over the top and spread it for a glossy finish.
9. Decorate:
   Pipe small swirls of whipped cream along the top and place a halved strawberry on each swirl. Chill the roll for at least 30 minutes before slicing.
10. Serve:
    Slice into thick rounds using a sharp, serrated knife for clean edges.

Variations

• Berry Mix: Use a mix of raspberry and strawberry jam for a more complex flavor profile.
• Chocolate Twist: Add cocoa powder to the sponge for a chocolate-strawberry variation.
• Lemon Cream Filling: Swap vanilla for lemon zest and add a touch of lemon juice to the cream cheese filling for a bright citrusy version.
• Gluten-Free Option: Substitute with a gluten-free flour blend for those with dietary restrictions.

Tips

• Roll the cake while warm to prevent cracking later.
• Do not overbake; a dry sponge is harder to roll and may crack.
• Use room-temperature cream cheese for a smoother filling.
• For extra elegance, dust the top lightly with powdered sugar before serving.
• Slice with a sharp serrated knife for clean edges and presentation.

This Strawberry Cream Cheese Swiss Roll is a true classic, made for those who appreciate delicate, well-crafted desserts with layers of flavor and texture.