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Strawberry Roll Cake

Strawberry Roll Cake Recipe

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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 servings
Calories: 248
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 tsp vanilla extract
  • 1 cup (120g) all-purpose flour, sifted
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, diced small
  • Powdered sugar for dusting

Method
 

  1. Preheat oven to 375°F (190°C). Grease and parchment-line a 10×15-inch jelly roll pan. In a large bowl, beat eggs and granulated sugar on high until thick, pale, and ribbon-like, then beat in 1 tsp vanilla.
  2. Sift together flour, baking powder, and salt. Fold gently into egg mixture in two additions until no streaks remain. Spread batter evenly in the prepared pan.
  3. Bake 10 to 12 minutes until golden and springy. Immediately invert onto a powdered-sugar-dusted kitchen towel, peel off the parchment, and roll up warm with the towel inside. Cool completely.
  4. Chill a bowl and beaters. Whip the heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla to firm peaks. Fold in diced strawberries.
  5. Unroll cooled cake, remove towel, and spread the strawberry cream evenly, leaving a border. Re-roll without the towel, wrap tightly, and refrigerate at least 1 hour.
  6. Unwrap, slice with a serrated knife, and dust with powdered sugar just before serving.

Notes

Chill the filled roll for at least 1 hour, and up to 4 hours, before slicing. Any longer and the sponge will soften noticeably but still taste great. If you like a sweeter filling, add an extra tablespoon of powdered sugar to the cream.