Description
Strawberry Cake Roll is a light and airy sponge cake filled with sweet whipped cream and fresh strawberries, rolled into a beautiful spiral for a delightful dessert.
Ingredients
Units
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
- Powdered sugar, for dusting
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 1 1/2 cups diced fresh strawberries
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- In a large bowl, beat eggs for 3-5 minutes until thick and pale. Gradually add granulated sugar and vanilla, and continue beating until well mixed.
- In a separate bowl, whisk together flour, baking powder, and salt. Gently fold into the egg mixture until just combined.
- Pour batter into prepared pan and spread evenly. Bake for 10-12 minutes or until the cake springs back when lightly touched.
- Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel, remove the parchment paper, and roll the cake up in the towel from the short end. Let cool completely.
- Meanwhile, beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
- Unroll the cooled cake, spread whipped cream evenly, and sprinkle with diced strawberries. Carefully roll the cake back up without the towel.
- Chill for at least 1 hour before slicing. Dust with powdered sugar or garnish with additional strawberries before serving.
Notes
- Make sure to roll the cake while warm to prevent cracking.
- Use chilled beaters and bowl for best whipped cream texture.
- Can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg