Easy Strawberry Cake Roll
Ingredients:
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
For the Filling: - 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, sliced
Instructions:
Preparing the Cake:
- Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a large mixing bowl, beat the eggs on high speed for about 5 minutes until they’re thick and lemon-colored.
- Gradually add the granulated sugar, beating continuously until the mixture is light and fluffy.
- In a separate bowl, mix the cake flour, baking powder, and salt. Gradually fold this mixture into the egg mixture.
- Stir in the vanilla extract until well combined.
- Spread the batter evenly into the prepared pan.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Immediately turn the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- Roll up the cake in the towel jelly-roll style, starting with a short side. Let it cool completely on a wire rack.
Preparing the Filling: - In a mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
- Carefully unroll the cooled cake and spread the whipped cream evenly over it, leaving a ½-inch border.
- Arrange the sliced strawberries over the whipped cream.
- Roll up the cake again, without the towel. Cover and refrigerate for at least 1 hour before serving.
Additional Information:
- Preparation Time and Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 12 minutes
- Total Time: 1 hour 40 minutes
- Calories: 220 kcal per serving
- Servings: 8 servings