Strawberry Swiss Roll Cake Recipe


– 3 egg yolk – 2 tbsp (30 g) granulated cane sugar – 2 tbsp (30 g) vegetable oil – 2 tbsp (30 ml) whole milk – 1/2 tsp vanilla extract – 6 tbsp (60 g) cake flour – 3 egg white – 1/4 tsp cream of tartar – 2 tbsp (30 g) granulated cane sugar – parchment paper and baking spray for the pan


Preheat the oven to 375°F. Line a 9"x13" jelly roll pan with a sheet of parchment paper.

To a large bowl, add the egg yolks, sugar, vanilla extract, whole milk, and oil. Whisk to combine. Stir in the cake flour to combine.

To the bowl of a mixer, add the egg whites and whip on high speed until foamy.

Add 1/3 of the beaten egg whites into the cake batter. Use your whisk to just combine this batch of whites into the batter, effectively lightening up the batter a bit.

Now add another 1/3 of the egg whites into the batter, but this time use a rubber spatula to very gently fold the whites into the batter.

Gently spread the cake batter out in your prepared pan. Once you have a nice even layer, pop the cake into the oven.