Swiss roll with Frusano Strawberry-Rhubarb Spread

Soft and fluffy cake with a creamy strawberry-rhubarb filling!
Prep Time: about 30 min. insgesamt
Resting Time: about 60 min.
Baking Time: 12-15 min.
Difficulty: medium
 Yield: 12 Servings

Ingredients for the dough:

  • 5 eggs
  • 120g Frusano Corn Sugar
  • A few drops vanilla extract
  • 100g flour
  • ¾ package baking powder

For the filling:

For Decoration:


  1. Preheat the oven to 180°C (top and bottom heat).
  2. Separate the eggs.  Whip the egg whites with half of the corn sugar until stiff peaks form. Mix the egg yolks with the remaining corn sugar and the vanilla extract until creamy. Gently fold the sifted flour and baking powder and the whipped egg whites into the egg yolk mixture. Spread the batter into baking paper-lined baking pan. Bake for 12-15 min. on the middle rack until golden brown. After baking, immediately remove the cake from the pan onto a clean dish towel and roll into a tube.  Let cool.
  3. For the filling, whip the cream with cream stabilizer. Fold in the cream cheese and the strawberry-rhubarb spread. 
  4. When the cake has cooled enough to handle, carefully unroll it and spread the filling over the surface.  Re-roll the cake carefully and let it rest on a cake stand for one hour.
  5. For decoration, melt the Filita Organic Dark Chocolate in a water bath. Use a spoon to drizzle the melted chocolate over the roll.
Tip: Try this roll with our other fruit spreads, for example our Frusano Strawberry Rhubarb Spreador our Frusano Calamansi Spread.