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Strawberry Cake Roll: A Delicious & Easy Recipe

  • Total Time: 150 minutes
  • Yield: 8-10 servings 1x

Description

Light sponge cake with sweet strawberry filling and whipped cream. A delightful dessert!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • Powdered sugar, for dusting
  • 1 pound fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line with parchment paper, leaving an overhang. Grease the parchment paper.
  2. Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Separate the Eggs: Separate eggs, placing yolks in one large bowl and whites in another. Ensure no yolk in the whites.
  4. Whip the Egg Yolks: Add 1/2 cup granulated sugar to egg yolks and beat with an electric mixer until pale yellow and thick (3-5 minutes).
  5. Add Wet Ingredients: Gradually add milk, vanilla extract, and almond extract (if using) to the yolk mixture, mixing until just combined.
  6. Combine Dry and Wet: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
  7. Whip the Egg Whites: In the bowl with the egg whites, beat with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and continue beating until stiff, glossy peaks form.
  8. Fold in Egg Whites: Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined.
  9. Pour and Spread: Pour batter into the prepared jelly roll pan and spread evenly.
  10. Bake: Bake for 12-15 minutes, or until lightly golden and springs back when lightly touched.
  11. Prepare for Rolling: Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
  12. Invert and Roll: Immediately invert the cake onto the prepared towel. Carefully peel off the parchment paper.
  13. Roll the Cake: Starting from one short end, gently roll the cake up tightly in the towel. Let it cool completely in the towel.
  14. Strawberry Sauce: In a medium saucepan, combine sliced strawberries, granulated sugar, cornstarch, and lemon juice.
  15. Cook the Strawberries: Cook over medium heat, stirring constantly, until strawberries soften and the mixture thickens (5-7 minutes).
  16. Cool the Sauce: Remove from heat and let the strawberry sauce cool completely.
  17. Whip the Cream: In a large bowl, beat heavy cream with an electric mixer until soft peaks form.
  18. Sweeten the Cream: Gradually add powdered sugar and vanilla extract and continue beating until stiff peaks form.
  19. Unroll the Cake: Once the cake is completely cool, carefully unroll it from the towel.
  20. Spread the Filling: Spread whipped cream evenly over the cake, leaving about 1 inch of space along one short edge.
  21. Add Strawberry Sauce: Spoon the cooled strawberry sauce over the whipped cream.
  22. Reroll the Cake: Starting from the same short end you rolled it from before, gently reroll the cake tightly.
  23. Chill: Wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  24. Serve: Before serving, dust the cake roll with powdered sugar. Slice into 1-inch thick slices and enjoy! Garnish with fresh strawberries or a drizzle of strawberry sauce.

Notes

  • Be careful not to overmix the cake batter, as this can result in a tough cake.
  • When folding in the egg whites, be gentle to avoid deflating them. This is what gives the cake its light and airy texture.
  • Rolling the cake while it’s still warm is important for creating the cake roll shape and preventing it from cracking.
  • Cooling the strawberry sauce completely before adding it to the whipped cream will prevent the cream from melting.
  • Chilling the cake roll for at least 2 hours will allow the filling to set and the cake to hold its shape.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes

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Find it online: https://recipesgrape.com/strawberry-cake-roll/