Electric hand mixer, Parchment paper, Spatula, Kitchen towel, Oven, Sheet Tray, Fine-mesh sieve, Knife
Preheat the oven to 350°F. Using a fine-mesh sieve, sift the flour together with the baking powder & a pinch of salt.
In 2 bowls, separate the egg whites from the yolks.
Add a pinch of salt to the egg whites. Use a hand mixer to beat the whites until they form stiff peaks.
Add the granulated sugar to the egg whites & beat again.
Lower the mixer speed. Drop in the egg yolks, beating between each addition.
Gently fold the flour mixture into the eggs, using a rubber spatula.
Pour the batter onto a parchment-lined baking pan (or jelly roll pan). Bake for 10-12 min at 350°F.
Chill a metal mixing bowl in the freezer.
Wash, trim & quarter the strawberries.
In the chilled mixing bowl, combine the heavy cream, mascarpone & powdered sugar.
Beat the sugar-cream mixture until it forms soft peaks & refrigerate.
Remove the cake from the oven. Flip it over onto a clean damp kitchen towel. Remove the parchment paper. Carefully flip the cake over again.
Evenly spread the cream over the cake. Arrange the strawberries over the cream.
Use the kitchen towel to tightly roll up the cake.
Garnish the top of the cake with more strawberries (optional). Slice & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Strawberry & Cream Swiss Roll" contains 303 Energy, 16 g of Fat, 35 g of Carbohydrates, 6 g of Protein, 2 g of Fiber.