Easy Strawberry Cake Roll

Easy Strawberry Cake Roll

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

Preparing the Cake:

  1. Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
  2. In a large mixing bowl, beat the eggs on high speed for about 5 minutes until they’re thick and lemon-colored.
  3. Gradually add the granulated sugar, beating continuously until the mixture is light and fluffy.
  4. In a separate bowl, mix the cake flour, baking powder, and salt. Gradually fold this mixture into the egg mixture.
  5. Stir in the vanilla extract until well combined.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  8. Immediately turn the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper.
  9. 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:
  10. In a mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
  11. Carefully unroll the cooled cake and spread the whipped cream evenly over it, leaving a ½-inch border.
  12. Arrange the sliced strawberries over the whipped cream.
  13. 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

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