Get ready to transform your kitchen into a gourmet bakery with this show-stopping Strawberry Cream Cake Roll! Imagine a light, airy sponge cake that melts in your mouth, swirled with luscious whipped cream and bursting with fresh strawberry goodness. This isn't just a dessert - it's a culinary masterpiece that will have your friends and family begging for seconds. Whether you're looking to impress at a dinner party or simply treat yourself to something extraordinary, this recipe is about to become your new secret weapon in the kitchen!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup fresh strawberries, sliced
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs with an electric mixer on high speed for 3-4 minutes until they become thick and pale yellow. Gradually add granulated sugar while continuing to beat until the mixture becomes light and fluffy.
- Gently fold in vanilla extract and the sifted flour mixture, being careful not to deflate the egg mixture. Mix until just combined, ensuring no dry streaks remain.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to create an even layer.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and turns golden brown.
- While the cake is still hot, immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from the short end, carefully roll the cake with the towel, creating a spiral. Allow it to cool completely on a wire rack, which helps prevent cracking.
- For the filling, whip heavy cream with powdered sugar until stiff peaks form. Gently fold in half of the sliced strawberries.
- Carefully unroll the cooled cake and spread the whipped cream and strawberry mixture evenly across the surface.
- Re-roll the cake carefully, this time without the towel. Place seam-side down on a serving plate.
- Dust the top with additional powdered sugar and garnish with remaining fresh strawberry slices.
- Refrigerate for at least 1 hour before serving to allow the filling to set and flavors to meld.
- Slice and serve chilled, enjoying the light, sweet, and fruity dessert.
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature before beating. This helps them reach maximum volume and creates a lighter, fluffier cake.
- Gentle Folding Technique: When incorporating flour, use a gentle folding motion to preserve the air bubbles in the egg mixture. This keeps the cake light and prevents a dense texture.
- Towel Rolling Trick: Dust the kitchen towel with powdered sugar to prevent sticking and help create a smooth roll without cracking.
- Chill for Success: Refrigerating the cake roll allows the filling to set and intensifies the flavors. Don't skip this crucial step!
- Fresh is Best: Use ripe, in-season strawberries for the most vibrant flavor and beautiful presentation.
- Timing is Key: Watch the cake carefully while baking. The 12-15 minute baking time is crucial - you want a golden color and a springy texture.
- Serve Chilled: This dessert is best served cold, so plan ahead and give it plenty of time to chill in the refrigerator before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 130mg
