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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