Strawberry Swiss roll with vanilla skyr cream
40 min · 10 g protein · 129 cals / serving
A light, golden sponge rolled around a thin layer of strawberry jam, a thick vanilla skyr cream and small pieces of fresh strawberry: the teatime classic that Swedes call rulltårta. The sponge is a proper whisked egg sponge with a little less sugar and an extra egg white, and the cream is skyr thickened with a spoonful of casein instead of whipped cream. It rolls easily if you roll it warm, and an hour in the fridge lets it slice cleanly.
Ingredients
Sponge
- 3 eggs, at room temperature
- 1/4 cup + 1 tbsp granulated sugar, plus 1 tbsp for the towel
- 1 tsp vanilla extract
- 1/3 cup + 1 tbsp all-purpose flour
- 1/3 scoop (10 g) whey protein, vanilla or unflavoured
- 1/2 tsp baking powder
- a pinch salt
Filling
- 1 cup + 1 tbsp skyr, plain, cold
- 1/2 scoop (15 g) casein protein powder, vanilla
- 2 tbsp reduced sugar jam, strawberry
- 1 cup strawberries, hulled and diced small
Steps
- Heat the oven to 400°F. Line a 33 × 23 cm (13 × 9 inch) Swiss roll tin or rimmed baking sheet with baking paper.
- Whisk the eggs, egg whites, sugar and vanilla with an electric mixer on high for 6–8 minutes, until pale, tripled in volume and thick enough to leave a ribbon on the surface for a few seconds.
- Mix the flour, whey, baking powder and salt, sift half over the eggs and fold in gently with a large metal spoon or spatula, then sift and fold in the rest, keeping as much air as you can. Spread the batter evenly into the tin, right into the corners.
- Bake 8–10 minutes, until golden and springy and just pulling from the sides. Meanwhile, lay a clean tea towel on the counter and sprinkle it with the extra tablespoon of sugar. Turn the hot sponge out onto the towel, peel off the paper and roll it up from a short side with the towel inside. Leave it rolled to cool completely, about 30 minutes; rolling it hot is what stops it cracking later.
- Whisk the cold skyr with the casein for a minute until thick and smooth; it firms further as it stands.
- Unroll the sponge gently. Spread it thinly with the jam, then with the skyr cream, leaving a 3/4 inch border at the far end, and scatter the strawberries over. Roll it up again without the towel, finishing seam side down. Chill for at least 1 hour, then trim the ends and cut into 8 slices with a sharp serrated knife.
Good to know
My sponge cracked when I rolled it.
It was rolled too late, or baked too long. Roll it the moment it leaves the oven, and take it out as soon as it springs back; a dry sponge always cracks. A few cracks hide under a dusting of powdered sugar.
Can I fill it with whipped cream?
Yes, for the classic: whip 1 cup cream to soft peaks and leave out the casein. It is richer and softer, at about 16 instead of 48.
Other fillings?
Raspberries with raspberry jam, or lemon curd with blueberries. In Sweden a thin layer of jam alone is the everyday rulltårta, and a little cocoa in the sponge makes a chocolate one.
Per
- Calories
- 138
- Protein
- (31%)
- 11 g
- Fat
- (15%)
- 2 g
- Carbohydrates
- (54%)
- 18 g
- of which sugar
- 12 g
- Fiber
- 1 g
- Sodium
- 138 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1033 kcal goes into the pot and 798 g of ingredients comes out as about 747 g of food: 138 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.