🍓 Strawberry & Cream Swiss Roll Sponge Cake Ingredients * 10 eggs * 350 g sugar * 350 g all-purpose flour * 120 ml water * 10 g baking powder * 60 g cake emulsifier Instructions 1. Add the eggs, sugar, water, flour, and cake emulsifier to a mixer. 2. Beat on medium-high speed for approximately 5–10 minutes, until the batter becomes very light, fluffy, and significantly increases in volume. 3. Finally, gently incorporate the baking powder. 4. Spread the batter evenly onto a lined baking sheet. 5. Bake in a preheated oven at 170–180°C (340–355°F) for approximately 12–18 minutes, or until lightly golden and fully baked. 6. Do not overbake, so the sponge remains soft and flexible enough to roll. 🍓 Cream Filling Ingredients * 400 g heavy cream (nata) * 300 g whipped cream * 4 tablespoons powdered milk * 100 g sweetened condensed milk Instructions 1. Whip the heavy cream (nata) until creamy and firm. 2. Add the whipped cream, powdered milk, and sweetened condensed milk. 3. Mix gently until you have a smooth, stable, and creamy filling. 🍓 Strawberry Filling & Assembly Ingredients * Fresh strawberries, as needed Assembly 1. Place the cooled sponge cake on a flat surface. 2. Spread a generous layer of the cream filling evenly over the entire cake. 3. Add fresh strawberries over the cream. 4. Carefully roll the cake, keeping it firm and even without pressing too hard. 5. Finish with more cream and fresh strawberries on top, if desired. 6. Refrigerate before serving so the filling becomes firm and the flavors develop. ✨ Final Result A soft and fluffy Swiss roll filled with a rich, creamy nata filling and plenty of fresh strawberries — simple, beautiful, and absolutely delicious! 🍓🤍 #food #Foodie #dessert — TikTok de @manurecipes