Heart-Shaped Swiss Roll
A delightful, soft vanilla sponge cake rolled with a creamy strawberry filling and shaped into a heart for a romantic Valentine's Day treat.
Ingredients
Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/3 cup strawberry jam
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
- In a bowl, beat the eggs and granulated sugar with an electric mixer for 5 minutes until thick and pale. Add vanilla bean paste.
- Sift together flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture until combined.
- Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes until golden and springy.
- Turn the cake onto a clean towel dusted with powdered sugar. Peel off parchment, then roll the cake with the towel from the short end. Let cool completely.
- Unroll the cake, spread strawberry jam and whipped cream evenly on top, then carefully re-roll into a heart shape. Dust with powdered sugar and slice to serve.
Notes
- Ensure the eggs are at room temperature for better volume.
- The cake can be made a day ahead and stored wrapped in plastic.
- The cake can be made a day ahead and stored wrapped in plastic.