The Strawberry Roll Cake

The Strawberry Roll Cake

Introduction

The Strawberry Roll Cake is a light, fluffy dessert that beautifully combines the sweetness of fresh strawberries with a soft sponge cake and a creamy filling.

This elegant and delicious cake is perfect for spring and summer gatherings, adding a touch of sophistication to any dessert table.

Whether you’re a beginner baker or experienced in the kitchen, this recipe is straightforward and yields impressive results.

Ingredients

For the Sponge Cake:

4 large eggs, separated

3/4 cup granulated sugar, divided

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

Powdered sugar (for dusting)

For the Filling:

1 1/2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup strawberry jam or fresh strawberry puree

1 cup fresh strawberries, diced

For the Topping (optional):

Additional whipped cream

Sliced fresh strawberries

White chocolate drizzle (optional)

Instructions

Prepare the Sponge Cake:

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.

In a large mixing bowl, beat the egg yolks with 1/2 cup of sugar until thick and pale. Add the vanilla extract and mix well.

In a separate bowl, sift together the flour, salt, and baking powder. Gradually fold the dry ingredients into the egg yolk mixture.

In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.

Gently fold the egg whites into the batter until just combined. Pour the batter into the prepared pan and spread it evenly.

Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Roll the Cake:

While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Starting from the short end, roll the cake up with the towel (this helps shape the cake without cracking). Let it cool completely.

Prepare the Filling:

In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Gently fold in the strawberry jam or puree and the diced strawberries.

Assemble the Cake:

Unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges.

Carefully roll the cake back up without the towel. Place it seam-side down on a serving platter.

Add the Toppings (Optional):

For a more decorative touch, you can spread additional whipped cream over the top of the roll, garnish with sliced strawberries, and drizzle with melted white chocolate.

Chill and Serve:

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cake to firm up.

Slice and serve chilled, enjoying the fresh, fruity flavors of this delightful Strawberry Roll Cake!

Conclusion

The Strawberry Roll Cake is a show-stopping dessert that is as pleasing to the eye as it is to the palate.

The combination of fluffy sponge cake, creamy filling, and fresh strawberries creates a dessert that is light yet indulgent.

Perfect for special occasions or as a sweet treat any time of the year, this roll cake is sure to impress your guests and satisfy your sweet tooth.

Enjoy each delicious bite!