Description

This delightful Heart-Shaped Swiss Roll features a tender, fluffy red sponge cake filled with luscious whipped cream and strawberry jam. Rolled into a classic Swiss roll and then cleverly formed into a heart shape, it’s a perfect romantic dessert or festive treat. Fresh strawberries and a dusting of powdered sugar add a fresh, sweet finish to this visually stunning and delicious cake.

Ingredients

Scale

Sponge Cake

4 large eggs
100 grams granulated sugar
80 grams cake flour
20 grams cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 tablespoons milk
2 teaspoons red food coloring

Filling and Topping

150 milliliters heavy cream
20 grams powdered sugar (divided: some for rolling towel, some for whipped cream)
3 tablespoons strawberry jam
50 grams fresh strawberries (sliced for topping)

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Instructions

Preheat oven and prepare pan: Preheat your oven to 180°C (350°F) and line a 30 by 25 centimeter jelly roll pan with parchment paper to prevent sticking and ensure easy removal of the cake.
Beat eggs and sugar: In a large mixing bowl, use a mixer to beat the eggs and granulated sugar on high speed. Continue for about 5 minutes until the mixture becomes pale, thick, and ribbon-like, indicating the incorporation of air for a light sponge.
Add vanilla extract: Carefully stir in the vanilla extract to the egg mixture, blending gently to maintain the incorporated air.
Sift and fold dry ingredients: Sift together the cake flour, cornstarch, baking powder, and salt directly over the egg mixture. Gently fold in the dry ingredients using a spatula until there are no streaks visible, being careful not to deflate the batter.
Add wet ingredients: Pour in the vegetable oil and milk, and fold them gently into the batter until smooth and fully combined.
Incorporate food coloring: Add the red food coloring to the batter and fold carefully until the color is evenly distributed throughout the mixture.
Spread batter and bake: Pour the batter evenly into the prepared jelly roll pan. Tap the pan lightly on the counter to release any trapped air bubbles. Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back when gently pressed.
Invert and roll cake: As soon as the cake is out of the oven, invert it onto a clean kitchen towel that has been sprinkled with powdered sugar. Peel off the parchment paper immediately, then roll the cake up inside the towel starting from a short edge. This helps the cake hold its shape while cooling. Let it cool completely while rolled.
Unroll and add filling: Once cooled, carefully unroll the cake. Spread a thin, even layer of strawberry jam over the surface. Next, whip the heavy cream with the remaining powdered sugar until soft peaks form. Spread the whipped cream evenly on top of the jam layer.
Re-roll and chill: Roll the cake tightly again, this time without the towel, to keep the filling inside. Wrap the roll well in plastic wrap and refrigerate for at least 1 hour to set the shape and chill the filling.
Create heart shape: Remove the roll from the refrigerator and cut approximately one-third off from one end. Position both pieces side by side with the cut ends facing inward, forming the two top lobes of a heart shape. Secure if needed.
Garnish and serve: Dust the heart-shaped Swiss roll lightly with powdered sugar. Arrange the sliced fresh strawberries attractively on top for a beautiful and delicious finishing touch. Slice and serve chilled.

Notes

Be gentle when folding the batter to keep it airy and light for a soft sponge texture.
Rolling the cake while warm helps prevent cracking in the sponge.
Chilling the roll before shaping makes it easier to handle and helps it hold its form.
Use fresh, ripe strawberries for the best flavor and presentation.
If you want a different flavor, you can swap strawberry jam with other fruit jams or curds.