Strawberries & Cream Cake Roll Recipe
Indulge in the delightful Strawberries & Cream Cake Roll, a perfect dessert that combines a light, airy sponge cake with a rich, creamy strawberry filling. Ideal for spring and summer gatherings, this dessert is not only delicious but also a visually stunning addition to any table.
Equipment
- 10x15 inch jelly roll pan
- Parchment paper
- Electric mixer
- Sifter
- Food processor (for strawberry powder)
- Kitchen towel
- Wire rack (for cooling)
Ingredients
For the Sponge Cake:
- 4 large eggs separated
- ¾ cup granulated sugar divided
- 1 teaspoon vanilla extract
- ¾ cup cake flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Confectioners' sugar for dusting
For the Strawberry Cream Filling:
- 1 cup freeze-dried strawberries
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 2½ cups confectioners' sugar
- 1 teaspoon vanilla extract
For Garnish:
- Fresh strawberries sliced
Instructions
Preparing the Sponge Cake:
- Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, beat egg whites until soft peaks form. Gradually add ¼ cup granulated sugar, continuing to beat until stiff peaks form.
- In another bowl, whisk together egg yolks and ½ cup granulated sugar until light and creamy. Add vanilla extract.
- Sift together cake flour, baking powder, and salt. Gently fold this into the egg yolk mixture.
- Carefully fold in the beaten egg whites in two batches, ensuring not to deflate the mixture.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
- Immediately turn the cake onto a kitchen towel dusted with confectioners' sugar. Peel off the parchment paper. Starting at the short end, roll the cake up with the towel. Let it cool completely.
Making the Strawberry Cream Filling:
- Process the freeze-dried strawberries in a food processor until powdery.
- Beat cream cheese and butter until smooth. Gradually add confectioners' sugar, strawberry powder, and vanilla extract, beating until creamy.
Assembling the Cake Roll:
- Carefully unroll the cooled cake. Spread the strawberry cream filling evenly over the cake, leaving a small border around the edges.
- Roll the cake again, without the towel. Place seam side down on a serving platter.
- Chill in the refrigerator for at least an hour before serving.
Garnishing:
- Before serving, dust with additional confectioners' sugar and garnish with fresh strawberry slices.
Notes
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature for best results.
- The cake should be rolled while still warm to prevent cracking.
- The roll can be made a day ahead and stored in the refrigerator.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- The cake roll can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.