This Red Velvet Swiss Roll is a delightful treat that brings a festive touch to any occasion.
Whether it’s for Christmas or a special gathering, its eye-catching colors and deliciously light, moist texture are sure to impress.
With its vibrant red velvet sponge and creamy strawberry filling, it strikes the perfect balance between sweet and tart—without being overly heavy.
The best part? It’s super easy to make! No complicated steps or professional tools required. In just a few simple steps, you’ll have a beautiful dessert ready to wow your guests.
This Swiss roll isn’t just about looks—it’s incredibly tasty. The rich, soft cake pairs wonderfully with the smooth whipped cream and fresh strawberries.
Plus, it’s versatile enough to be served as an afternoon tea treat, a festive dessert, or even a showstopper at a Christmas dinner. Trust me, once you roll it up, it’s impossible not to smile at the gorgeous red and pink swirl of color!
Ingredients and Substitutions
- Corn oil – I recommend using corn oil for a moist and soft cake, but if it’s not available, you can use melted butter instead for a richer flavor.
- Milk – Whole milk gives a creamier texture, but any milk you prefer will work. Make sure to use it at room temperature for better mixing.
- Low-gluten flour – This is essential for achieving a soft and airy sponge. Don’t substitute with all-purpose flour, as it will affect the texture. Sift the flour for extra smoothness.
- Red Velvet Emulsion/Food Coloring – This is key for that classic red velvet color and a hint of flavor. I suggest using a gel food color or a specific “red velvet” emulsion for the most vibrant, bake-proof red. Liquid food coloring can work but may require more and can sometimes alter the batter consistency.
- Eggs – Separate the egg whites and yolks carefully. The egg whites must be clean and free from oil and water to whip up nicely and help the cake rise.
- Powdered sugar – Used to whip the egg whites and give them a smooth, fine texture. You can adjust the amount to suit your taste or use granulated sugar if powdered isn’t available.
- Cream and Filling Ingredients
- Heavy cream – For the smoothest, most decadent filling, I highly recommend using high-quality, animal-based heavy cream. Make sure it’s well chilled before whipping.
- White sugar – This will sweeten the whipped cream. If you like it less sweet, feel free to adjust to your taste.
- Fresh strawberries – The fresh, sweet-tart strawberries are not only delicious but also add a pop of color to the filling and decoration.
- Shredded coconut – Adds texture and a tropical flavor. If you don’t have it, powdered sugar or matcha powder works as a lovely substitute.
How to Make the Red Velvet Swiss Roll
Prepare the Red Velvet Sponge Cake
Preheat your oven to 150°C (300°F).
In a large bowl, combine the corn oil and milk. Stir until emulsified (no oil floating on the surface).
Sift the low-gluten flour into the mixture and add the red velvet liquid. Mix well.
Separate the egg whites and yolks. Add the egg yolks to the red velvet mixture and stir until smooth.
In a separate, clean bowl, whisk the egg whites with powdered sugar using an electric mixer until soft peaks form. The peaks should bend slightly when you lift the beater.
Gently fold the egg yolk mixture into the whipped egg whites using a spatula, being careful not to deflate the mixture.
Pour the batter into a baking pan lined with parchment paper. Tap the pan to release air bubbles and smooth the surface with a spatula.
Bake the cake in the preheated oven for 20 minutes, or until the surface springs back when gently pressed. Once baked, invert the cake onto a cooling rack, peel off the parchment paper, and allow it to cool.
Make the Whipped Cream Filling
In a chilled bowl, add the heavy cream and white sugar. Use an electric mixer to whip the cream until stiff peaks form, being careful not to overwhip it.
Once the cake has cooled, lay it flat on a piece of fresh parchment paper. Spread an even layer of whipped cream over the surface of the cake.
Then pipe two lines of cream at about one-third of the cake.
Arrange fresh strawberries in the middle, then pipe additional cream over the strawberries. Use a spatula to smooth it out.
Roll the Cake
Carefully lift the edges of the parchment paper and start rolling the cake tightly, making sure the filling stays in place.
Once rolled, wrap the Swiss roll tightly in the parchment paper and refrigerate for at least 20 minutes to set.
Decorate the Swiss Roll
After chilling, remove the parchment paper and place the roll on a serving plate.
Cut the cake into suitable-sized pieces.
Spread a thin layer of whipped cream on top. Use a piping bag to decorate with whipped cream flowers or rosettes.
Place fresh strawberries on top and sprinkle with shredded coconut for extra texture and flavor. The festive red velvet Swiss roll is now ready to serve!
Storage
Store the red velvet Swiss roll in the fridge for up to 2-3 days. Make sure to wrap it tightly to keep it fresh. It’s best served the same day for optimal flavor and texture, but it can still be enjoyed the next day.
Tips & Tricks
- For a light sponge: Ensure that your egg whites are whipped correctly (soft peaks) and gently fold them into the batter to maintain airiness.
- Don‘t overbake the cake: Keep an eye on the cake while baking—overbaking can cause it to dry out. It should spring back when pressed lightly.
- Chill the cake before rolling: Letting the cake cool and firm up before rolling helps it maintain its shape and prevents it from breaking.
- Use chilled cream: Cold cream whips better and faster, giving you a perfect smooth filling.
Frequently Asked Questions
Can I use a different type of flour?
For the best texture, it’s crucial to use low-gluten flour. If you don’t have it, cake flour is a great alternative. All-purpose flour might make the cake too dense.
What if I don‘t have red velvet liquid?
You can substitute it with a different red food coloring, though it might not give the same deep red color. You can also find other red velvet liquids at specialty baking stores.
Can I make this ahead of time?
Yes, you can make this cake a day in advance! Just store it in the fridge after rolling and decorating, and it will stay fresh and delicious.
Strawberry Cream Red Velvet Roll Recipe
Ingredients
For the Cake
- 40 g Corn oil
- 40 g Milk
- 45 g Low-gluten flour
- 10 g Red velvet liquid
- 4 Eggs separate whites and yolks
- 30 g Powdered sugar
For the Filling
- 400 g Heavy cream chilled
- 28 g White sugar
- Fresh strawberries for filling and decoration
- A small amount of Shredded coconut optional
- A small amount of Heavy cream for decoration
Instructions
Prepare the Red Velvet Sponge Cake
- Preheat your oven to 150°C (300°F).
- In a large bowl, combine the corn oil and milk. Stir until emulsified (no oil floating on the surface).
- Sift the low-gluten flour into the mixture and add the red velvet liquid. Mix well.
- Separate the egg whites and yolks. Add the egg yolks to the red velvet mixture and stir until smooth.
- In a separate, clean bowl, whisk the egg whites with powdered sugar using an electric mixer until soft peaks form. The peaks should bend slightly when you lift the beater.
- Gently fold the egg yolk mixture into the whipped egg whites using a spatula, being careful not to deflate the mixture.
- Pour the batter into a baking pan lined with parchment paper. Tap the pan to release air bubbles and smooth the surface with a spatula.
- Bake the cake in the preheated oven for 20 minutes, or until the surface springs back when gently pressed. Once baked, invert the cake onto a cooling rack, peel off the parchment paper, and allow it to cool.
Make the Whipped Cream Filling
- In a chilled bowl, add the heavy cream and white sugar. Use an electric mixer to whip the cream until stiff peaks form, being careful not to overwhip it.
- Once the cake has cooled, lay it flat on a piece of fresh parchment paper. Spread an even layer of whipped cream over the surface of the cake.
- Then pipe two lines of cream at about one-third of the cake.
- Arrange fresh strawberries in the middle, then pipe additional cream over the strawberries. Use a spatula to smooth it out.
Roll the Cake
- Carefully lift the edges of the parchment paper and start rolling the cake tightly, making sure the filling stays in place.
- Once rolled, wrap the Swiss roll tightly in the parchment paper and refrigerate for at least 20 minutes to set.
Decorate the Swiss Roll
- After chilling, remove the parchment paper and place the roll on a serving plate.
- Cut the cake into suitable-sized pieces.
- Spread a thin layer of whipped cream on top. Use a piping bag to decorate with whipped cream flowers or rosettes.
- Place fresh strawberries on top and sprinkle with shredded coconut for extra texture and flavor. The festive red velvet Swiss roll is now ready to serve!
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