why make this recipe
Strawberry Cake Roll is a delightful dessert that combines the soft texture of cake with the sweetness of strawberries. It’s a beautiful and impressive treat that is perfect for gatherings, birthdays, or simply to satisfy your sweet tooth. The swirl of strawberry puree and whipped cream gives it a unique look and taste, making it a favorite among family and friends.
how to make Strawberry Cake Roll
Ingredients :
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup strawberry puree
- 1 cup whipped cream
- Fresh strawberries for garnish
Directions :
- Preheat the oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper.
- In a mixing bowl, beat the eggs and sugar together until light and fluffy. Stir in the vanilla extract.
- Sift together flour, baking powder, and salt; gently fold into the egg mixture.
- Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes until golden and springy to the touch.
- Once baked, remove from the oven and turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Roll the cake with the towel from the short side and let it cool completely.
- When cool, unroll the cake and spread the strawberry puree and whipped cream over the surface.
- Roll the cake back up without the towel.
- Refrigerate for at least 30 minutes before slicing and serving. Garnish with fresh strawberries.
how to serve Strawberry Cake Roll
Slice the Strawberry Cake Roll into generous pieces and serve it chilled or at room temperature. You can place a few fresh strawberries on the side for a lovely presentation. Drizzling some additional strawberry puree or whipped cream over the slices will enhance the flavor and appearance, making it even more tempting.
how to store Strawberry Cake Roll
Store any leftover Strawberry Cake Roll in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container. It will keep well for about 2-3 days. If you have not yet sliced it, it will stay fresher for a longer time.
tips to make Strawberry Cake Roll
- Be careful not to overmix the batter; fold the dry ingredients gently to keep the cake light and fluffy.
- Dust the towel with powdered sugar before rolling the cake to prevent it from sticking.
- Allow the cake to cool completely before spreading the filling; this will make it easier to roll without breaking.
variation
You can use other fruit purees, like raspberry or mango, for a different flavor profile. Adding a bit of lemon or lime zest to the whipped cream can give it a refreshing twist as well.
FAQs
Can I use frozen strawberries for the puree?
Yes, you can use frozen strawberries. Just thaw them and blend until smooth to make the puree.
What can I do if the cake cracks while rolling?
If the cake cracks, don’t worry! Just use more whipped cream to fill in the cracks, and garnish with fresh strawberries to hide them.
How long does it take to prepare Strawberry Cake Roll?
Preparation takes about 20 minutes, and baking takes another 12-15 minutes. After cooling and filling, it needs to chill for about 30 minutes before serving. Overall, it takes a little over an hour.
Strawberry Cake Roll
Ingredients
Main ingredients
- 3 large large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup strawberry puree
- 1 cup whipped cream
- to taste Fresh strawberries for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 15x10 inch jelly roll pan and line it with parchment paper.
- In a mixing bowl, beat the eggs and sugar together until light and fluffy. Stir in the vanilla extract.
- Sift together the flour, baking powder, and salt; gently fold into the egg mixture.
- Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes until golden and springy to the touch.
- Once baked, remove from the oven and turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Roll the cake with the towel from the short side and let it cool completely.
Assembly
- When cool, unroll the cake and spread the strawberry puree and whipped cream over the surface.
- Roll the cake back up without the towel.
- Refrigerate for at least 30 minutes before slicing and serving. Garnish with fresh strawberries.