Strawberry Cream Swiss Roll Cake (Printer-Friendly Version)

# What You'll Need:

→ Chiffon Cake

01 - 6 large eggs
02 - ½ teaspoon cream of tartar
03 - 150 g granulated sugar, divided (100g + 50g)
04 - 50 g milk, dairy or non-dairy
05 - 50 g light-tasting oil
06 - 1 teaspoon vanilla extract
07 - 2 drops red or pink gel food coloring
08 - 120 g cake flour
09 - ½ teaspoon baking powder

→ Filling

10 - 350 g whipping cream
11 - 35 g powdered sugar
12 - 1 teaspoon vanilla extract
13 - 500 g fresh strawberries, finely diced, plus more for topping

# Let's Cook!:

01 - Preheat oven to 350°F. Line a 12x17" baking tray with parchment paper on the bottom only
02 - Separate the egg whites and egg yolks into two separate large mixing bowls
03 - Add cream of tartar to egg whites. Beat with an electric mixer until frothy. Gradually add 100g sugar while beating, then add food coloring and beat until stiff peaks form
04 - Beat egg yolks with remaining 50g sugar until combined. Add milk, oil, and vanilla extract and mix well
05 - Sift flour and baking powder into yolk mixture. Mix on low speed until smooth
06 - Fold ⅓ of meringue into yolk mixture to lighten it, then fold in remaining meringue until no streaks remain
07 - Pour batter into prepared tray, spread evenly, and bake for 12-13 minutes until edges are lightly golden
08 - Run offset spatula around edges, flip cake onto rack, remove parchment, flip back, trim edges, roll up with fresh parchment, and let cool completely
09 - Whip cream with powdered sugar and vanilla until firm peaks form
10 - Unroll cooled cake, spread with whipped cream leaving 2" at one end empty, distribute diced strawberries, and roll up tightly
11 - Wrap in plastic wrap and refrigerate for at least 6 hours or overnight
12 - Unwrap, trim ends, decorate with reserved whipped cream and strawberries, then slice into 6-8 pieces

# Cook's Notes:

01 - Roll the cake while still warm to prevent cracking
02 - Chilling overnight gives the best texture and flavor
03 - Use gel food coloring for more vibrant color without adding excess liquid

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