Strawberry Swiss Roll

Made this strawberry swiss roll for our breakfast today. This is my third attempt at making a swiss roll. The first roll I did was just a simple roll with nutella as filling. The second one was for a xmas log cake. Despite this being my third try, I still couldn't really roll it up nicely :')



See, the bottom was slightly cracked...and I should have cut a slit at the edge before rolling it up, I read that cutting slits along the length of the sponge layer will help to prevent cracks when rolling. I left the sponge layer to cool off completely before rolling, as opposite to recommendations from most cookbooks to do the rolling once the cake layer is removed from the oven.



For the sponge layer, I used back the same sponge cake recipe which I am familiar with. I was quite satisfied with how the cake layer turned out...the baked surface was very smooth and evenly browned.


For the filling, I used non-dairy whipping cream and whole strawberries instead of cutting them into chunks...but since I didn't do a good job in rolling, the strawberries were not right in the centre and thus the desired effect was not achieved. Nevertheless, the roll tasted good with the strawberries...and it would be perfect, if I had put in a little extra effort of brushing the sponge layer with syrup to make it extra moist ;p