Stunning Strawberry Pomegranate Swiss Roll: A Light and Fruity Dessert
1 hour 58 minutes
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About Stunning Strawberry Pomegranate Swiss Roll: A Light and Fruity Dessert
Imagine sinking your fork into a cloud-like sponge cake bursting with the vibrant flavors of strawberry and pomegranate. This Strawberry Pomegranate Swiss Roll is more than just a dessert; it's a showstopper perfect for any celebration.The light and airy cake is swirled with a luscious cream filling and crowned with fresh fruit, creating a symphony of textures and tastes. It's a delightful balance of sweet and tart that will leave you wanting more.This easy-to-follow recipe guides you through each step, ensuring a beautiful and delicious swiss roll that will impress your guests. Get ready to wow everyone with this stunning dessert!
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Recipe Time & More
Prep1 hour 50 minutes
Cook8 minutes
Total1 hour 58 minutes
Ingredients
For the Swiss Roll
- 1/3 cup All-Purpose Flour sifted with 1/2 tsp baking powder
- 3 Tbsp Corn Flour or cornstarch
- 3 Large Eggs
- 2 Large Egg Yolks
- 2 Large Egg Whites
- 3/4 cup Sugar plus 2 tbsp extra
- 2 Tbsp Strawberry Purée
- 1 Tbsp Pomegranate Juice
- 1 tsp Strawberry Essence
- 1 tsp Vanilla Essence
- 1 tsp Food Coloring optional, pink
- 1/4 tsp Cream Of Tartar or 1/4 tsp baking soda
For the Strawberry Pomegranate Cream Filling
- 1/4 cup Heavy Cream or non-dairy whipping cream
- 1/2 cup Icing Sugar
- 1-2 tsp Strawberry Essence
- 2 Tbsp Strawberry Jam
- 1 Tbsp Pomegranate Juice
- 2 Strawberries chopped
For the Garnish
- 2 Strawberries sliced
- Sugar Flowers optional, red
Instructions
FOR THE SWISS ROLL
- Preheat oven to 450°F (230°C). Grease and flour a jelly roll pan (10x15 inches). Line with parchment paper, leaving an overhang on the sides. This will make it easier to lift the cake out later.
- In a bowl, whisk together the flour and corn flour.
- In a separate large bowl, whisk together the whole eggs and egg yolks until light and frothy. Gradually add the ¾ cup sugar and continue whisking until the mixture is pale and thick. This creates a ribbon-like texture when the whisk is lifted.
- Add the strawberry essence, vanilla essence, and food coloring (if using). Gently fold in the dry ingredients until just combined. Be careful not to overmix.
- In another clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff, glossy peaks form. The meringue should hold its shape when the beaters are lifted.
- Gently fold the meringue into the batter in three additions, ensuring it's fully incorporated. Fold in the strawberry purée and pomegranate juice.
- Pour the batter into the prepared pan and spread evenly. Bake for 6-8 minutes, or until the cake is golden brown and springs back when lightly touched.
THE FIRST ROLLING
- While the cake is still hot, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
- Starting from a short end, tightly roll the cake up with the towel. This prevents the cake from cracking when rolled with the filling later. Let it cool completely.
PREPARE THE FILLINGS
- In a small bowl, combine the strawberry jam with 1 tablespoon of hot water and stir until smooth.
- In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the icing sugar and continue beating until stiff peaks form.
- Gently fold in the chopped strawberries, strawberry essence, and pomegranate juice.
ASSEMBLING THE ROLL
- Carefully unroll the cooled cake. Spread the strawberry jam evenly over the surface.
- Spread the cream filling over the jam, leaving a small border at the edges.
- Using the towel as a guide, tightly roll the cake back up. Refrigerate for at least 30 minutes to allow the filling to set.
- Garnish with sliced strawberries and red sugar flowers before serving.
Recipe Notes
Good To Know
- Calculate ingredient amounts by weight, as Swiss roll pan sizes vary.
- Specialized Swiss roll/jelly roll pans are available online and in stores.
- Heavy cream or half-and-half can be substituted with non-dairy whipped topping or whipped cream powder.
- While essences and food coloring enhance flavor and appearance, they are optional.
- Use powdered sugar for the cake batter and icing sugar for the cream filling.
- Cream of tartar helps thicken and aerate, but can be omitted or replaced with baking soda.
- Thoroughly prepare the pan by greasing, lining with parchment paper, greasing again, and flouring.
- Prepare a sugared cloth or mat, larger than the pan, for the initial roll.
Expert Tips
- For a more intense strawberry flavor, use freeze-dried strawberries in the cake batter.
- To prevent the rolled cake from cracking, roll it while it's still warm and flexible.
- Chill the cake completely before frosting to prevent the frosting from melting.
Storage Instructions
- Store leftover Swiss roll in an airtight container in the refrigerator for up to 3 days.
Also See
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Recipe Nutrition
Calories: 297kcalCarbohydrates: 51gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 158mgSodium: 57mgPotassium: 130mgFiber: 1gSugar: 40gVitamin A: 353IUVitamin C: 8mgCalcium: 33mgIron: 1mg
Amrita Iyer
Articles: 68
5 Comments
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This looks amazing! Thanks for sharing.
This looks so appealing! Thanks for sharing.
This is so tempting! Thank you.
Thanks so much Kirti dear..:)
I am your Fan… love this recipe.