Indulging in the perfect dessert is an art, and the Strawberries & Cream Cake Roll is a masterpiece that brings a symphony of flavors to your palate. This delightful dessert combines the freshness of strawberries with the richness of cream, all wrapped in a light and airy cake. Ideal for any occasion, from family gatherings to special celebrations, this cake roll is not just a treat for your taste buds but also a feast for your eyes. Its spiral of creamy filling and bright strawberries encased in a soft, golden sponge is a testament to the joy of baking. Follow this simple recipe to create a dessert that’s sure to be the centerpiece of your table and the highlight of your meal.
For the Cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for rolling)
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup sliced fresh strawberries
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- Beat Eggs and Sugar: In a large bowl, beat the eggs until frothy (about 5 minutes). Gradually add granulated sugar and vanilla extract, beating until thick and pale.
- Mix Dry Ingredients: Sift the flour, baking powder, and salt together in a separate bowl.
- Combine Mixtures: Fold the dry ingredients into the egg mixture gently, ensuring not to deflate the eggs.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, until the cake springs back when touched.
How to Prepare
- Roll the Cake: Dust a clean kitchen towel with powdered sugar. Turn the baked cake onto the towel, remove parchment paper, and roll it starting from the short end. Let it cool completely.
- Make the Filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Unroll and Fill: Carefully unroll the cooled cake. Spread whipped cream, leaving a border, and top with sliced strawberries.
- Re-roll the Cake: Gently re-roll the cake, now without the towel.
- Preparing and Baking: Approximately 20 minutes.
- Cooling and Filling: 1 hour.
- Total Time: 1 hour and 20 minutes.
This recipe yields one cake roll, serving approximately 10 slices.
- Can I use frozen strawberries? Yes, but thaw and drain them first to remove excess moisture.
- How long can I store the cake roll? It’s best consumed within 2-3 days when stored in the refrigerator.
- Can I make this cake gluten-free? Yes, use a gluten-free flour blend in place of all-purpose flour.
- Can I prepare this cake roll in advance? Yes, you can make it a day ahead and keep it refrigerated.
- How do I get the cake to roll without cracking? Rolling the cake while it’s still warm and using a dusted towel helps prevent cracking.
The Strawberries & Cream Cake Roll is more than just a dessert; it’s a celebration of flavors and textures that come together in a beautiful harmony. Whether you’re a novice or an experienced baker, this recipe is designed to guide you through each step, ensuring a stunning and delicious outcome. The combination of light sponge, creamy filling, and the fresh tang of strawberries makes this cake roll a delightful end to any meal. As you slice through this beautiful roll, each piece reveals a spiral of joy, making every bite a blissful experience. So, gather your ingredients, preheat your oven, and embark on a sweet journey that promises to end in a delectable delight.