Strawberry Cream Swiss Roll with Stiff Peak Meringue Step-by-step instructions

Before you start

Before starting, separate the eggs and bring them to room temperature. Line a half-sheet pan with parchment paper. Measure all ingredients and have them ready.

Make the pastry cream first so it has time to chill, or at least cool to room temperature before folding in the whipped cream. Prepare a clean kitchen towel dusted with powdered sugar for rolling the cake. Preheat the oven to 350°F (175°C).

Instructions

Whip and Bake the Sponge

1. 1Whip the Meringue and Make the Sponge Batter
   Preheat the oven to 350°F (175°C). Line a half-sheet pan with parchment paper. In a large bowl, whip the egg whites with 1/2 cup sugar until stiff, glossy peaks form. In a separate bowl, whisk the egg yolks with the remaining 1/2 cup sugar and the hot water until pale and thick. Sift the flour, cornstarch, vanilla, and baking powder over the yolk mixture and fold gently. Fold the meringue into the yolk mixture in three additions until no streaks remain.
   Look for The batter is airy and smooth, with no white streaks.
   Tip Make sure the bowl for the egg whites is completely clean and dry.
2. 2Bake the Sponge
   Spread the batter evenly onto the prepared pan with an offset spatula. Bake for 10 minutes, until lightly golden and springy to the touch. While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar. When the cake is done, immediately invert it onto the towel, peel off the parchment, and roll the cake with the towel from a short end. Let it cool completely in the rolled shape.
   Look for The cake springs back when gently pressed.
   Tip Rolling the warm cake prevents cracks later.

The batter should be airy, smooth, and pale yellow. The baked sponge is thin, golden, and springy. When rolled in the towel, it should flex without breaking. The kitchen smells of vanilla and lightly toasted cake.

Make the Pastry Cream

3. 3Make the Pastry Cream
   In a saucepan, heat the milk with 1/2 cup sugar until steaming. In a bowl, whisk the egg yolk, flour, and cornstarch. Gradually whisk in the hot milk, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling. Remove from heat and stir in the white chocolate and butter until smooth. Cover with plastic wrap directly on the surface and chill until cool.
   Look for The cream is thick and smooth, coating the back of a spoon.
   Tip Whisk constantly to avoid lumps.
4. 4Whip the Cream and Combine
   In a chilled bowl, whip the heavy cream with the chantilly powder until soft peaks form. Fold the whipped cream into the cooled pastry cream until billowy and smooth. The mixture should be spreadable but not runny.
   Look for The cream is light and fluffy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fold gently to keep the air in the cream.

The pastry cream is thick, smooth, and glossy, with the white chocolate fully melted. After folding in the whipped cream, the mixture is billowy and light, yet holds its shape when scooped.

Assemble and Decorate

5. 5Assemble the Roll
   Unroll the cooled sponge on a clean surface. Spread the white chocolate cream evenly over the cake, leaving a small border at the edges. Scatter the sliced strawberries and banana over the cream. Roll the cake tightly from a short end, using the towel to help lift and roll. Place the roll seam-side down on a serving plate.
   Look for The roll is firm and holds its shape.
   Tip Roll slowly and gently to avoid tearing.
6. 6Chill and Decorate
   Chill the assembled roll for at least 1 hour to set. Before serving, dust the top with powdered sugar. Pipe whipped cream rosettes along the top and garnish with fresh berries if desired. Slice with a sharp knife to reveal the swirl.
   Look for The cream is set and the slices are clean.
   Tip Use a serrated knife for neat slices.

The roll is tight, with the cream and fruit visible in a spiral when sliced. The top is dusted with powdered sugar and garnished with rosettes and berries. The first slice is clean and the cream is set.

Common mistakes

One common mistake is overmixing the batter, which deflates the meringue and results in a dense cake. Fold gently and stop when no streaks remain.

Another issue is rolling the cake too tightly while it is still warm, which can cause cracks; roll it with the towel while it is warm, but let it cool completely in that shape before filling.

For the pastry cream, whisk constantly to avoid lumps, and don't let it boil too hard or it may curdle.

How to tell it’s done

The sponge is done when it is lightly golden on top and springs back when gently pressed with a finger. The edges will start to pull away from the pan.

The pastry cream is done when it has thickened to a pudding-like consistency and bubbles appear. The final roll is ready when it has chilled for at least 1 hour and the cream is set; slicing should reveal clean, distinct swirls.

• Egg dishes: 160°F (71°C) in the thickest part