A Strawberry Roll Cake is a delightful dessert that combines light sponge cake with fresh strawberries and cream. Here’s how you can make a delicious Strawberry Roll Cake:
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Ingredients:
For the Cake:
- 4 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
For the Filling:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, or until pale and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, sift together the cake flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture, gently folding until just combined and no streaks of flour remain.
- Bake the Cake:
- Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
- Bake for 10-12 minutes, or until the top of the cake is lightly golden and springs back when lightly touched.
- Roll the Cake:
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
- When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one short end, gently roll up the cake with the towel. Let it cool completely rolled up.
- Prepare the Filling:
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Cake:
- Carefully unroll the cooled cake from the towel.
- Spread the whipped cream evenly over the surface of the cake, leaving a small border around the edges.
- Sprinkle the diced strawberries over the whipped cream.
- Roll the Cake Again:
- Starting from the same short end as before, gently roll up the cake again, using the towel to help guide the roll.
- Place the rolled cake seam-side down on a serving platter.
- Chill and Serve:
- Wrap the cake in plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld and the cake to set.
- Before serving, dust with powdered sugar if desired.
- Slice and serve chilled. Enjoy your delicious Strawberry Roll Cake!
Tips:
- Cake Flour Substitute: If you don’t have cake flour, you can make your own by measuring out 1/2 cup of all-purpose flour, removing 1 tablespoon of flour, and replacing it with 1 tablespoon of cornstarch. Sift the mixture well before using.
- Variations: Feel free to experiment with different fillings such as other berries, lemon curd, or chocolate ganache.
- Handling the Cake: Be gentle when rolling the cake to prevent cracking. Rolling it while warm with the towel helps set its shape.
This Strawberry Roll Cake is perfect for special occasions or a sweet treat any day. Enjoy the lightness of the sponge cake paired with the freshness of strawberries and cream!