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While the cake is still hot, roll into a swiss roll. Use the incision to help you make the first move and use the towel and parchment paper to help you roll the sponge tightly. Place on a wire rack and set aside for 30 minutes.
Unroll the swiss roll. Spread the strawberry filling evenly over the surface, then roll tightly again and set aside (room temperature) for 15 – 30 minutes. Sprinkle with powdered sugar, slice into thick slices using a serrated knife and serve.
Despite its name, the Swiss Roll doesn’t get its origins in Switzerland. Most historians believe it is an old English recipe which was invented around the 19th century, likely in Austria. When sliced, a spiral pattern is revealed. The sponge cake is usually white or vanilla, but using chocolate, sponge cake has become quite popular in recent years.
Whipped cream is normally used to fill Swiss Cake Rolls, and some people even add strawberries. Whatever you decide to use, don’t stuff the filling too much or it will be harder to roll up your cake.
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