Strawberry Swiss Roll (Brazo de Reina)
The Strawberry Swiss Roll, also known as Brazo de Reina, is a timeless treat that beautifully blends fluffy sponge cake with juicy strawberries and luscious cream. This dessert shines especially during the vibrant spring and summer months when strawberries are at their most flavorful.
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Ingredients
- 6 large eggs
- 2 teaspoons unsalted butter
- 1/4 cup powdered sugar
- 1 pound strawberries
- 1 cup heavy cream
- 2 teaspoons vanilla
- 5 tablespoons Monk Fruit sweetener
- 6 tablespoons 0% Greek yogurt
- powdered sugar
- 6 tablespoons all-purpose flour
- 6 tablespoons Monk Fruit sweetener
- 2 teaspoons vanilla extract
Instructions
- 1
Begin by preheating your oven to 400°F, ensuring the rack is positioned in the center. Prepare a 15 x 10-inch baking sheet by spraying it with non-stick cooking spray, then line it with parchment paper. Use your fingers to apply 2 teaspoons of butter evenly over the parchment, then set it aside for later use.
- 2
In a stand mixer or with a hand mixer, whip the egg whites until they form stiff peaks, which should take around 3 to 5 minutes.
- 3
Carefully incorporate the egg yolks one at a time using a spatula, followed by adding the sugar gradually, one tablespoon at a time, gently folding it in. Continue by adding the flour in the same manner, one tablespoon at a time, along with the vanilla extract, and fold everything together delicately.
- 4
Transfer the batter into the prepared baking sheet, using a spatula to spread it out evenly.
- 5
Bake the cake in the preheated oven for approximately 12 to 14 minutes, or until it achieves a light golden hue.
- 6
While the cake is baking, take a clean dish towel, dampen it slightly, and sprinkle it with confectioners’ sugar.
- 7
Once the cake is done, dust a bit of confectioners’ sugar over the top. Invert the cake onto the prepared dish towel, carefully peel off the parchment paper, and roll the cake up with the towel, ensuring the seam is on the bottom. Place it on a wire rack to cool.
- 8
In a mixing bowl, use a hand or stand mixer to beat the heavy cream, sugar, and vanilla at medium speed for about 2 minutes. Gradually increase the speed until stiff peaks form, which should take around 3 to 5 minutes in total. Once whipped, gently fold in the Greek yogurt and place it in the refrigerator.
- 9
Once the cake has cooled completely, gently unroll it. Spread the whipped cream mixture over the surface and layer the strawberries on top, leaving about an inch at one end to prevent spillage, then carefully re-roll the cake.
- 10
Move the rolled cake to a serving platter and refrigerate for a few hours, or overnight if you prefer.
- 11
Just before serving, lightly dust the top with powdered sugar, if desired, and enjoy! This recipe yields 12 delightful slices.
Nutrition Information
Notes & Tips
- calculated with monk fruit sweetener