Description
A delightful dessert that combines a light and fluffy sponge cake with sweet strawberry cream filling, perfect for any special occasion.
Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Red food coloring (optional, for strawberry swirl)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped fresh strawberries
- Fresh strawberries (for decoration)
- Strawberry syrup or jam (for decoration)
- Crushed shortbread cookies or graham crackers (for decoration)
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and granulated sugar on high speed until light, fluffy, and pale yellow (about 5-7 minutes).
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture until just combined.
- In a small bowl, whisk together the milk and vanilla extract, then gently fold this into the batter.
- If desired, take about 1/3 of the batter and mix in a few drops of red food coloring to create a pink batter. Swirl this pink batter into the white batter in the prepared pan.
- Pour the batter evenly into the prepared jelly roll pan.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar and peel off the parchment paper.
- Starting from one short end, carefully roll the cake up tightly with the towel inside. Let it cool completely in this rolled shape.
- For the filling, in a cold bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the chopped fresh strawberries.
- Once the cake is completely cool, unroll it gently. Spread the strawberry cream filling evenly over the entire surface of the cake.
- Carefully re-roll the cake, without the towel this time.
- Place the roll cake seam-side down on a serving platter.
- Decorate with fresh strawberries, a drizzle of strawberry syrup or jam, and a sprinkle of crushed cookies.
- Chill for at least 30 minutes before slicing and serving.
Notes
Make sure all your ingredients are at room temperature for the best results. Roll the cake while it’s still warm to avoid cracking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: strawberry cake, roll cake, dessert, summer dessert