Description
This delightful Strawberry and Mascarpone Cream Roll Cake is a light, airy sponge cake filled with a luscious mascarpone and whipped cream filling mixed with fresh strawberries. Perfectly sweetened with a hint of lemon juice and powdered sugar, this cake is both elegant and refreshing, ideal for special occasions or a sophisticated dessert treat.
Ingredients
Units
Scale
For the Strawberries:
- 10 oz (285 g) fresh strawberries, plus more to decorate
- 1 lemon, juice
- 1/4 cup (30 g) powdered sugar
For the Cake:
- 4 large eggs
- 1/2 cup (100 g) sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) oil (canola, vegetable oil, or light olive oil)
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
For the Filling:
- 1/2 cup (120 ml) whipped cream, plus more to decorate
- 1 tablespoon powdered sugar
- 8 oz (225 g) mascarpone cheese
- 1 teaspoon vanilla extract
Instructions
- Prepare Strawberries: Cut the strawberries into small pieces and combine them in a mixing bowl with lemon juice and powdered sugar. Stir well and set aside to macerate.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch baking pan with parchment paper to prevent sticking and for easy removal of the cake.
- Make Cake Batter: In a large bowl, beat the eggs with a hand mixer for 2 to 3 minutes until light and fluffy. Add sugar and vanilla extract, continuing to beat. Mix in the oil. Gently fold in the flour and baking powder on low speed or by hand until just combined, taking care not to overmix for a light sponge.
- Bake the Cake: Pour the batter into the prepared pan, leveling it with a spatula. Place the pan flat in the middle rack of the oven and bake for 12 to 15 minutes until the top is lightly golden and the cake springs back when touched.
- Roll the Cake: Immediately invert the cake onto another piece of parchment paper. Carefully peel off the baking parchment from the top side. Roll the cake gently into a spiral form with the parchment paper inside. Wrap it tightly, seam down, twisting the ends to hold the shape, and let cool completely.
- Prepare Mascarpone Filling: Beat the whipping cream to stiff peaks. Add powdered sugar and continue beating. Soften the mascarpone cheese and slowly mix it into the whipped cream. Add vanilla extract and fold well until smooth and creamy.
- Assemble the Cake: Strain the strawberries through a sieve, collecting the juice separately. Gently fold the drained strawberries into the mascarpone cream filling. Unroll the cooled cake and evenly pour or spoon the strawberry juice over the surface. Spread the filling evenly atop the soaked cake, then carefully roll it back up. Some filling might escape, which can be eaten right away!
- Chill and Serve: Wrap the rolled cake again in parchment paper and refrigerate for at least 30 minutes to set. When ready, remove the paper, place seam side down on a serving plate, trim the uneven edges, and decorate with additional whipped cream and fresh strawberries. Slice and enjoy.
Notes
- Ensure the cake pan is perfectly flat in the oven to prevent the cake from rolling unevenly.
- Do not overmix the cake batter to maintain a light and airy sponge texture.
- The cake must be rolled while still warm to prevent cracking.
- Chilling the cake helps the filling to set and makes slicing easier.
- Use fresh, ripe strawberries for the best flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 85 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
