Easy Strawberry Cake Roll

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Introduction:
This Easy Strawberry Cake Roll is a delightful and impressive dessert that combines a light, fluffy sponge cake with a creamy strawberry filling. Perfect for spring and summer gatherings, this cake roll is not only delicious but also visually stunning. With a simple preparation process, it’s a great dessert to whip up for any occasion.

Ingredients Quantities:

For the Cake:

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 1/4 cup milk
  • Powdered sugar (for dusting)

For the Strawberry Filling:

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and finely chopped

Optional Additions:

  • Additional powdered sugar for dusting the finished roll
  • Fresh strawberries for garnish

Instructions:

1. Prepare the Cake:

  • Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 3-4 minutes. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
  • Add the vegetable oil and milk, folding gently until smooth.
  • Pour the batter into the prepared pan and spread it evenly with a spatula.
  • Bake for 10-12 minutes, or until the cake springs back when lightly touched.

2. Roll the Cake:

  • While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar.
  • Once the cake is done, immediately loosen the edges with a knife and carefully invert it onto the prepared towel.
  • Peel off the parchment paper and dust the top of the cake with more powdered sugar.
  • Starting from a short side, roll the cake and towel together into a log. Let it cool completely on a wire rack.

3. Prepare the Filling:

  • In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Gently fold in the chopped strawberries.

4. Assemble the Cake Roll:

  • Unroll the cooled cake carefully. Spread the strawberry filling evenly over the cake, leaving a small border around the edges.
  • Re-roll the cake (without the towel) into a log.
  • Place the cake roll seam-side down on a serving platter.

5. Serve:

  • Dust the top with additional powdered sugar if desired.
  • Garnish with fresh strawberries.
  • Slice and serve.

Tips for Success:

  • Roll the cake while it is still warm to prevent cracking.
  • Ensure the whipped cream filling is stiff enough to hold its shape when spread.
  • Chill the cake roll in the refrigerator for at least 1 hour before slicing to help it set.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 180
  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 80mg
  • Sodium: 60mg
  • Carbohydrates: 19g
  • Fiber: 1g
  • Sugars: 13g
  • Protein: 3g

Recommendation:
This Easy Strawberry Cake Roll is perfect for a light and refreshing dessert. Store any leftovers in an airtight container in the refrigerator for up to 3 days. For a different flavor, try using other berries or a mix of fruits in the filling. Enjoy this delightful treat with friends and family!

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