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Strawberry Cream Cake Roll

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This Strawberry Cream Cake Roll is a light and fluffy dessert featuring a tender sponge cake rolled with fresh strawberry cream filling, perfect for a delightful treat.

Ingredients

Scale
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat eggs and granulated sugar together with an electric mixer until thick, pale, and ribbon-like, about 5 minutes. Mix in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
  4. Spread batter evenly in the prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.
  5. While warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake up in the towel from the short side. Let cool completely rolled up.
  6. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in chopped strawberries.
  7. Unroll the cooled cake and spread the strawberry cream evenly over the surface. Roll the cake back up without the towel.
  8. Dust with powdered sugar before slicing and serving.

Notes

For best results, refrigerate the rolled cake for 1 hour before slicing to help it set and hold its shape.

Find it online: https://auntyspices.com/strawberry-cream-cake-roll/