A Strawberries Cream Cake Roll
This Strawberries Cream Cake Roll is a light, fluffy sponge cake rolled with sweet whipped cream and fresh strawberries for a delightful dessert that's perfect for any celebration.
Ingredients
- 4 large eggs room temperature
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour sifted
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- Pinch sea salt fine
- 1 teaspoon vanilla extract divided
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar sifted
- 1 cup fresh strawberries hulled & sliced
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly-roll pan with parchment paper and lightly grease it.
- Using an electric mixer, beat eggs and granulated sugar on high for about 5 minutes until thick, pale, and ribbon-like.
- Sift together flour, cornstarch, baking powder, and salt. Gently fold into the egg mixture, then stir in half of the vanilla.
- Spread batter evenly, tap out air bubbles, and bake 10–12 minutes until the cake springs back when touched.
- Flip cake onto a sugared kitchen towel, peel off parchment, and roll up gently in the towel; cool completely.
- Beat cold heavy cream, powdered sugar, and remaining vanilla until soft peaks form.
- Unroll cooled cake, spread whipped cream evenly, then arrange sliced strawberries on top.
- Carefully re-roll without the towel, wrap in plastic, and chill at least 30 minutes.
- Dust with powdered sugar, slice into 1-inch pieces with a serrated knife, and serve chilled.
Notes
Make this up to a day ahead by pre-rolling in the towel and refrigerating. For cleaner slices, chill thoroughly and wipe your knife between cuts.
Nutrition
Calories: 260kcal
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