Step 1

Step 2

Add the milk and grapeseed oil to the yolk mixture and whisk until well combined and emulsified. Ensure no separation occurs.

Step 3

Sift the cake flour into the bowl. Gently fold it into the yolk mixture until just combined and no lumps remain. Be careful not to overmix, as this can develop gluten and make the cake tough.

Step 4

Now, let’s make a fluffy meringue! In a clean bowl, whip the egg whites on medium speed. Gradually add the 60g of sugar in 2-3 additions, continuing to whip until stiff peaks form (about 80% stiffness). For a more stable meringue, whip on low speed for the last 30 seconds to refine the air bubbles.

Step 5

Add about one-third of the meringue to the yolk mixture. Gently fold it in using a spatula, holding the spatula horizontally and folding as if gently breaking apart the meringue, being careful not to deflate it. Repeat this process with the remaining meringue in two more additions.

Step 6

The batter is ready when it flows smoothly like a ribbon from the spatula, forming a ‘ribbon stage’ or a shape resembling steps when drizzled.

Step 7

Line a 30cm square baking pan with parchment paper, ensuring it covers the bottom and sides.

Step 8

Pour the batter into the prepared pan from a height of about 30cm to release large air bubbles. Smooth the surface evenly with a spatula. Gently tap the pan on the counter 3 times to further remove any remaining air pockets.

Step 9

Bake in a preheated oven at 170°C (340°F) for approximately 15 minutes, or until a skewer inserted into the center comes out clean and the top is lightly golden. Baking times may vary depending on your oven.

Step 10

Immediately after removing from the oven, invert the pan and gently tap the bottom 2-3 times on a wire rack or countertop. This helps to release steam quickly, maintaining the cake’s volume. Then, carefully unmold the cake onto the wire rack and let it cool completely.

Step 11

Step 12

Step 13

Once the cake is completely cool, carefully peel off the thin skin from the top and bottom surfaces of the sponge cake using a knife. (This step is optional but results in a much softer texture.)

Step 14

To create the Santa hat shape, I inverted two bread pans to form a triangular mold for the cake. Place the cake sheet inside this mold or prepare to wrap the mold itself with the cake sheet. Alternatively, you can use any appropriately sized rectangular tray.

Step 15

Place the cake sheet into the prepared mold. Pipe or spread a generous layer of whipped cream to fill the base, ensuring it reaches the edges. Use a spatula to smooth the cream into an even layer. This will be the white fluffy brim of the Santa hat.

Step 16

Arrange the sliced strawberries generously over the cream layer, filling the space without gaps. This creates the red part of the Santa hat and makes the cross-section visually appealing.

Step 17

Continue layering with whipped cream and strawberries. An important tip: as you build higher layers, gradually reduce the width of the strawberry layer. This technique ensures that when sliced, the cake will have a natural triangular shape.

Step 18

Once the final layer is complete, carefully place the rolled cake sheet on top, pressing gently to ensure it adheres to the filling. Wrap the entire roll tightly with the parchment paper and refrigerate for at least 3 hours to set. This chilling time is essential for clean slicing.

Step 19

To slice the roll cleanly, dip a knife in hot water, wipe it dry, and then make the cut. Repeat this process for each slice to ensure neat edges.

Step 20

If there are any small gaps visible in the cross-section, fill them with small pieces of strawberry for a more complete and attractive look.

Step 21

Here’s a fun bonus: use leftover strawberries to create mini Santa decorations and place them on top of the cake for an extra festive touch! (Tip for mini Santas: Cut off the top of a strawberry, shape it to a point, use whipped cream for the pom-pom, and small chocolate chips for the eyes and nose.)

Step 22

Finally, dust the cake generously with powdered sugar using a fine-mesh sieve. This creates a snowy effect, enhancing the Santa hat’s fluffy appearance.

Step 23

Ta-da! Your unique and adorable Santa Hat Swiss Roll is complete! Doesn’t it just scream Christmas?

Step 24

With the delightful combination of sweet strawberries and creamy whipped cream, this cake is guaranteed to be delicious. It melts in your mouth with a perfect balance of sweetness and freshness. Enjoy this visually stunning and incredibly tasty dessert that truly elevates any Christmas celebration!