🍓 When Plans Are Last-Minute, Bake This!
It’s funny how a Swiss roll with salted butter & strawberry jam always feels like the right choice. Quick to bake, easy to fill, and perfect when friends show up unannounced. Sometimes the best desserts are the ones that don’t try too hard.
INGREDIENTS
Sponge
- 500g egg whites
- 400g sugar
- 400g yolk
- 225g flour
- 50g corn starch
- 2g salt
Salted Butter Cream
- 310g egg yolk
- 290g sugar
- 60g bourbon
- 1g vanilla
- 6g salt
-
910g butter (room temperature)
Filling: Strawberry jam (optional) - you can see our special strawberry jam recipe here
METHOD
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Sponge:
- In a mixing bowl fitted with a whisk attachment, whip the egg whites with sugar until they form soft peaks.
- Gently fold in the egg yolks, then sift in the dry ingredients (flour, corn starch & salt) and fold until just combined.
- Spread the batter evenly on a silicone mat or parchment-lined tray.
- Dust the top lightly with icing sugar and bake in a preheated oven at 200°C for about 8 minutes, until lightly golden.
Salted butter cream:
- In a saucepan, bring water to a gentle simmer.
- In a heatproof bowl, combine egg yolks, sugar, bourbon, salt, and vanilla.
- Place the bowl over the simmering water (au bain-marie) and whisk constantly until the mixture reaches 68°C.
- Transfer to a mixer bowl with a whisk attachment and beat until cooled.
- Gradually add the room-temperature butter and continue whipping until smooth, light, and creamy.
To assemble:
- Spread a generous layer of salted butter cream over the cooled sponge, then add a layer of strawberry jam on top.
- Gently roll the cake, wrap, and chill in the fridge for about 1 hour before slicing and serving.
A soft sponge, creamy saltiness, and a touch of sweet jam — simple things, beautifully rolled together. 🍓 Enjoy
Join the Conversation!
Do you love this creamy Swiss roll as much as we do? Tell us — how do you enjoy your cake?
For more vanilla-inspired recipes and light, timeless desserts, visit Slavik’s Kitchen,
where every slice tells a story.
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