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Fluffy Rhubarb Swiss Roll Recipe with Strawberry Cream Cheese Filling

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A light, airy sponge cake rolled with tart rhubarb and luscious strawberry cream cheese filling, perfect for spring and summer gatherings.

Ingredients

Scale
  • 4 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ⅔ cup (80g) all-purpose flour, sifted
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tsp vanilla extract
  • Powdered sugar, for dusting
  • 2 cups (300g) fresh rhubarb, chopped into 1-inch pieces
  • 2 tbsp honey
  • 1 tbsp water
  • 5 oz (150g) cream cheese, softened
  • ⅓ cup (100g) powdered sugar, sifted
  • ¾ cup (100g) fresh strawberries, finely chopped
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (180°C). Line a 10×15 inch baking sheet with parchment paper, leaving an overhang for easy removal.
  2. Prepare the rhubarb filling: In a small saucepan, combine chopped rhubarb, honey, and water. Cook over medium heat for 8-10 minutes until rhubarb breaks down but still holds some shape. Let cool completely.
  3. Make the sponge batter: Beat eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes until pale, thick, and fluffy.
  4. Sift together flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture in three parts using a spatula, keeping air in the batter.
  5. Stir in vanilla extract until combined. Pour batter evenly into prepared baking sheet and smooth the top.
  6. Bake for 12-15 minutes until sponge is golden and springs back when lightly touched.
  7. While warm, invert cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Roll cake up with towel inside from the short end. Let cool completely rolled up.
  8. Prepare the strawberry cream cheese filling: Beat softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth. Fold in chopped strawberries gently.
  9. Unroll cooled cake gently and spread rhubarb filling evenly over surface. Layer strawberry cream cheese filling on top.
  10. Roll cake back up carefully without towel. Wrap in plastic wrap and refrigerate at least 1 hour to set filling.
  11. Before serving, dust with powdered sugar. Slice with a sharp serrated knife for clean edges.

Notes

Whisk eggs and sugar until very pale and fluffy for best sponge texture. Fold dry ingredients gently to keep air in batter. Roll cake while warm with a towel to prevent cracking. Chill assembled roll at least 1 hour before slicing. Use serrated knife dipped in hot water for clean slices. Frozen rhubarb can be used if thawed and drained. For gluten-free, substitute almond flour. For dairy-free, use vegan cream cheese and coconut yogurt.

Nutrition

Keywords: rhubarb swiss roll, strawberry cream cheese filling, fluffy sponge cake, spring dessert, easy dessert, homemade swiss roll

Find it online: https://ariaappetite.com/fluffy-rhubarb-swiss-roll-recipe-with-strawberry-cream-cheese-filling-easy-and-perfect/