Fresh Fruit Swiss Roll Cake Recipe

Ingredients
For the Sponge Cake:
4 large eggs (room temperature)
½ cup (100 g) granulated sugar
1 tsp vanilla extract
⅔ cup (85 g) cake flour (or all-purpose flour, sifted)
2 tbsp milk
2 tbsp vegetable oil
For the Filling:
1 cup (240 ml) heavy cream (cold)
3 tbsp powdered sugar
1 tsp vanilla extract
Fruits:
Strawberries (whole or halved)
Kiwi slices
Orange segments
Raspberries (for topping)
For Decoration:
Extra whipped cream
Fresh fruits (strawberries, oranges, raspberries, kiwi)
Fruit syrup or berry sauce (optional, for drizzling)

Instructions

1. Make the Sponge Cake
Preheat oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
Separate egg whites and yolks. Beat egg whites until soft peaks form, gradually add half the sugar, and beat until stiff peaks form.
In another bowl, whisk yolks with remaining sugar until pale and thick. Add vanilla, milk, and oil.
Fold sifted flour into yolk mixture.
Gently fold in beaten egg whites until smooth.
Spread batter evenly in pan and bake for 10–12 minutes.
2. Prepare the Filling
Beat heavy cream, powdered sugar, and vanilla until firm peaks form.
3. Assemble the Roll
When cake is baked, immediately invert onto a parchment-lined towel. Peel off baking paper and roll cake gently (with parchment inside) while warm. Let cool.
Unroll cake carefully. Spread whipped cream evenly, place fruits in the center (line strawberries, kiwi, and orange slices).
Gently roll back into a log using parchment to help. Chill for 1–2 hours.
4. Decorate
Pipe whipped cream on top.
Garnish with raspberries, orange slices, and extra fruit.
Drizzle with berry syrup for a glossy finish.
🌟 Tips
Use firm but ripe fruits to avoid too much juice.
Chill the roll before slicing for clean cuts.
You can flavor the cream with a touch of lemon zest for extra freshness.