The Only Strawberry Roll Cake Recipe You Need

Roll Cakes, also known as Swiss rolls, are a classic dessert that offers a delightful combination of sponge cake and flavourful filling. They have been gracing dessert tables for generations due to their simplicity and irresistible taste. On that note - let's get rolling!

• 1 box strawberry cake mix
• 6 large eggs
• 1/4 cup of milk
• 1/4 vegetable oil
• Colour Mill - Red & Emerald
• Swiss Meringue Buttercream

• Lint-free kitchen towel
• Parchment paper
• Half sheet tray
• 2 piping bags
• Cooling tray

• Whip the 6 eggs with your mixer, fitted with a whisk attachment for 6 minutes.
• Add oil & milk then mix for another 2 minutes.
• Add your cake mix & gently fold it in.

• Divide your batter into two small bowls. Add Colour Mill Red to one and mix until combined.
• In the second bowl, add Emerald (don’t worry the Emerald will overpower the light pink).
• Add each colour to a seperate piping bag.

• Spray your half-sheet tray with nonstick spray & place a fitted piece of parchment paper over it.
• Pipe your design onto the parchment - Start with Emerald, then pipe the Red berries on top.
• Place the tray into the freezer for 10-15 minutes.
• Preheat your oven to 180C/350F.

• Add your batter over the design & place it in the oven.
• Bake time should be no more than 12-15 minutes.
• Remove from the oven & carefully invert the warm cake onto a piece of parchment, backed by a solid surface like a large cutting board or a cooling rack.
• Peel off the parchment paper, revealing the design.

• Liberally dust a clean tea towel with powdered sugar and lay it on top of the cake.
• Flip the cake over so the design is facing down.
• Starting with the without the design, carefully roll up the warm cake in the towel. Do it while the cake is still hot so it will hold its rolled shape.
• Let the rolled cake cool for about 1-2 hours or until completely cool to the touch.
• Carefully unroll your cooled sponge. It may crack a little towards the center of the spiral (which is normal).
• Spread a thin layer of buttercream & chopped fresh strawberries (optional).
• Carefully roll your cake back up. Cut the ends of the roll cake off so they look nice and then transfer to platter.