Strawberry Roll Cake
Delight your taste buds with this irresistible Strawberry Roll Cake, a light and airy dessert perfect for any occasion. This stunning creation combines a soft, spongy vanilla sponge cake rolled around a luscious whipped cream filling studded with fresh, juicy strawberries. The secret to its melt-in-your-mouth texture lies in gently folding the batter for that signature fluffiness, while the sweet-tart strawberries add bursts of fruity flavor. Perfectly dusted with powdered sugar, this elegant dessert not only looks beautiful but also tastes heavenly. Ready in under an hour, this crowd-pleasing treat is an ideal centerpiece for tea parties, birthdays, or a simple indulgence at home. Make it ahead, chill, and enjoy a slice of pure strawberry bliss!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams All-purpose flour
- 20 grams Cornstarch
- 100 grams Granulated sugar
- 4 Eggs
- 2 tablespoons Vegetable oil
- 60 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 240 milliliters Heavy cream
- 30 grams Powdered sugar
- 150 grams Fresh strawberries
- 10 grams Powdered sugar for dusting
Instructions
Preheat your oven to 180°C (356°F). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper.
In a medium bowl, sift together the all-purpose flour and cornstarch. Mix well and set aside.
In a large mixing bowl, beat the eggs with a hand mixer or stand mixer on high speed for about 3 minutes until thick and pale. Gradually add the granulated sugar while continuing to beat until the mixture becomes fluffy and forms ribbons when lifted.
In a separate small bowl, mix the vegetable oil, whole milk, and vanilla extract. Add this wet mixture to the beaten eggs, and gently fold it in using a spatula.
Sift the dry ingredients (flour and cornstarch) into the wet mixture in two batches. Gently fold using a spatula until well combined, taking care not to deflate the batter.
Pour the batter into the prepared jelly roll pan, spreading it evenly with an offset spatula. Tap the pan lightly on the countertop to remove any air bubbles.
Bake in the preheated oven for 12-15 minutes, or until the cake springs back when touched lightly in the center.
While the cake bakes, lay a clean kitchen towel on your countertop and sprinkle it lightly with powdered sugar.
Remove the cake from the oven. Immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper. Starting from one short end, gently roll the cake up with the towel while it is still warm. Let it cool completely.
While the cake cools, prepare the filling. Chop the strawberries into small pieces and set aside.
In a chilled mixing bowl, whip the heavy cream and powdered sugar on high speed until stiff peaks form. Gently fold the chopped strawberries into the whipped cream.
Once the cake is completely cool, unroll it carefully. Spread the whipped cream and strawberry filling evenly over the surface, leaving a small border around the edges.
Re-roll the cake gently but tightly, without the towel this time. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, dust the roll cake lightly with powdered sugar. Slice and enjoy!
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 393 mg | 17% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 151.1 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 228 mg | 18% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
