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Here’s a delicious and light Strawberry Cake Roll recipe that combines a soft, fluffy sponge cake with sweet, fresh strawberry flavor and creamy filling. Perfect for any occasion!
Ingredients:
For the cake:
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 tablespoons unsalted butter, melted
For the filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam or pureed fresh strawberries (strained to remove seeds)
For decoration (optional):
- Fresh strawberries, halved or sliced
- Powdered sugar, for dusting
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Make the cake:
- In a large mixing bowl, beat the eggs and sugar together on medium-high speed for 5-7 minutes, until the mixture is pale and fluffy and has doubled in volume.
- Add the vanilla extract and mix until combined.
- In a separate bowl, sift the flour, baking powder, and salt together.
- Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- In a small saucepan, warm the milk and melted butter until just combined (you can do this in the microwave as well).
- Add the milk and butter mixture to the batter and fold it in gently.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 12-15 minutes, or until the cake springs back when touched and a toothpick inserted into the center comes out clean.
3. Cool the cake:
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.
- When the cake is done, immediately invert it onto the towel (remove the parchment paper).
- Roll the cake up carefully with the towel inside, from one short end to the other, creating a tight log.
- Let the cake cool completely while rolled up in the towel (about 30 minutes).
4. Prepare the filling:
- In a large mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- If using strawberry jam, you can gently warm it in the microwave or on the stove to make it easier to spread, or simply use fresh strawberry puree.
- Once the cake has cooled, carefully unroll it from the towel.
- Spread a layer of strawberry jam or strawberry puree over the entire cake, followed by a generous layer of whipped cream.
5. Roll the cake:
- Carefully roll the cake back up, starting from the short side, without the towel this time.
- Place the cake roll seam-side down on a serving platter.
6. Decorate and serve:
- Decorate the top of the cake roll with fresh strawberry slices and a dusting of powdered sugar.
- Slice into individual pieces and enjoy the sweet, fruity goodness!
This Strawberry Cake Roll is light, refreshing, and full of flavor, with a delicate sponge and creamy strawberry filling. It’s perfect for spring or summer gatherings, or just as a sweet treat to enjoy with family and friends!
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