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Swiss roll recipe with cream cheese filling, strawberries and white chocolate ganache

A sponge cake roll with cheesecake filling, fruits and white chocolate makes a perfect summer Swiss roll.
Prep Time20 mins
Cook Time20 mins
Course: Dessert
Cuisine: American, Balkan, Italian
Keyword: cake roll, sponge cake, swiss roll, white chocolate
Servings: 6 people
Calories: 380kcal


For the sponge cake

  • 4 eggs
  • 4 tbsp sugar
  • 4 tbsp flour

Swiss roll ingredients

  • 1 sponge cake (made according to the guidelines)
  • 400 g cream (300g for the filling, 100g for ganache)
  • 150 g cream cheese
  • 1 tbsp powdered sugar
  • 200 g white chocolate
  • 300 g fresh strawberries (or more)


How to make the sponge cake roll

  • Beat four egg whites separately from the egg yolks. Make sure the eggs are cold so you get a nice foam from egg whites.
  • Add 4 tablespoons of sugar and continue beating the egg whites with a mixer. Start adding one by one egg yolk and when everything is mixed well, add 4 tablespoons of flour and stir with the spoon. 
  • Use the baking paper so the crust doesn't get sticky. The baking time depends on your oven, bake the sponge cake at 200 degrees Celsius for up to 20 minutes . Stay nearby and once the crust looks beige, light golden, you can take it out. 

How to make a Swiss roll cake

  • Bake the sponge cake according to the guidelines above.
  • Beat 300g cream with the mixer. Add 150g cream cheese and 1 tbsp powdered sugar. 
  • Prepare the white chocolate ganache by bringing to simmer 100g of cream and adding 200 g of white chocolate. If you have a microwave, you can melt the chocolate there and then stir it in the warm cream. 
  • When the sponge cake is cooled a bit, roll it out and put the cream mixture on it.
  • Add as many strawberries as you like to cover all the cream. I advise you to cut them in halves.
  • Pour the white ganache over the swiss roll. Let it cool for at least 30 minutes before serving.