Strawberry Swiss Roll
This cake is often served at celebrations and festive occasions in Colombia and throughout Latin America. It’s known as “brazo de reina,” which translates to “queen’s arm,” referring to its distinctive rolled shape that resembles a queen’s arm adorned with a royal bracelet. My aunt knows her Strawberry Swiss Roll recipe by heart since she makes it so often. She shared it with me, which I lightened up slightly by using monk fruit sweetener in place of sugar and folding some Greek yogurt into the whipped cream – it worked perfectly! More of my favorite strawberry desserts are this Strawberry Swirl Cheesecake, Strawberries Romanoff, and Strawberries and Crème Crepe Cake. And for a fall version, try this Pumpkin Roll.
Strawberry Swiss Roll Ingredients
Eggs: Separate the whites and yolks from six large eggs. Flour: Use six tablespoons of all-purpose flour. Sweetener: I used monk fruit sweetener, which has no calories and fewer carbs than sugar, but granulated sugar will also work. Vanilla: Vanilla extract gives the sponge cake its flavor. Butter: Bring two teaspoons of unsalted butter to room temperature. Powdered Sugar (also called confectioners’ sugar) to sprinkle onto a dish towel and the cake Strawberry Filling: Thinly sliced fresh strawberries, heavy cream, vanilla, monk fruit sweetener (or sugar), 0% Greek yogurt
How to Make a Strawberry Swiss Roll
Variations
Like many traditional recipes, Brazo de Reina has numerous regional and family variations. In some versions, a touch of rum or other spirits are added to the batter for an additional layer of flavor. Some may include cocoa powder in the batter for a chocolate cake or a different fruit in the filling.
Berries: Swap strawberries for blackberries, raspberries, or blueberries or a mix of all. Fruit: I bet fresh peaches or nectarines would be another good summer fruit to try for the filling. Jam: Spread your favorite berry jam over the cream filling if strawberries aren’t in season. Citrus: For a hint of citrus, zest a lemon or orange into the cream. Chocolate Swiss Roll: Add two tablespoons of cocoa to the cake batter when you add the flour. Gluten-Free Swiss Roll: Substitute gluten-free flour, like Cup4Cup.
How to Store Strawberry Swiss Roll
Refrigerate cake for up to three days.
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