Description
This light and fluffy Strawberry Roll Cake features a delicate sponge cake rolled with a luscious filling of fresh strawberries, whipped cream, and strawberry jam. Finished with a generous cream topping and fresh strawberries, this elegant dessert is perfect for spring and summer gatherings.
Ingredients
Scale
Cake
- 6 egg whites
- ½ cup sugar
- 6 egg yolks
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 cup cake flour
- ¼ cup powdered sugar (for rolling cake)
Filling
- 3 cups fresh strawberries, sliced
- 2 Tablespoons sugar
- ½ cup strawberry jam
- ½ cup heavy whipping cream
- ½ teaspoon vanilla
- 2 Tablespoons powdered sugar
Topping
- 1 cup heavy whipping cream
- 3 Tablespoons powdered sugar
- ½ teaspoon vanilla
- Strawberries for garnish
Instructions
- Preheat and Prepare Pan: Preheat oven to 375°F (190°C). Line an 18″ x 13″ baking sheet pan with parchment paper and lightly spray the paper and sides with non-stick baking spray.
- Beat Egg Whites: Place egg whites in a bowl and whisk with an electric mixer on high speed until light and foamy. Then, with mixer on medium speed, slowly add ½ cup sugar. Increase speed to high and continue mixing until stiff peaks form. Set aside carefully.
- Mix Egg Yolks: In the same bowl, add egg yolks, ¼ cup sugar, and vanilla. Whisk on high speed until mixture is pale yellow, about 3 to 4 minutes.
- Combine Egg Mixtures: Add half of the beaten egg whites to the yolk mixture. Gently fold using a spatula. Repeat with remaining egg whites gently folding to maintain airiness.
- Add Flour: Sprinkle half of the cake flour over the egg mixture and fold gently until incorporated. Repeat with remaining flour carefully folding to keep the batter light.
- Spread Batter and Bake: Pour and spread the batter evenly in the prepared pan. Bake 8-10 minutes until the top is very lightly browned.
- Roll Cake While Warm: Lay a clean kitchen towel on the counter and sprinkle with powdered sugar. When cake is done, loosen sides with a knife and invert the pan onto the towel. Remove parchment paper. Starting at the short end, carefully roll the cake with the towel and let cool on a rack completely.
- Prepare Filling: Slice strawberries and sprinkle with 2 tablespoons sugar. Let sit to macerate. Whip ½ cup heavy cream until soft peaks form, then add powdered sugar and vanilla, continuing to whip slightly.
- Unroll and Fill Cake: Gently unroll the cooled cake and remove towel. Warm strawberry jam until runny and spread evenly on cake. Spread whipped cream over jam layer. Drain excess strawberry juice and evenly layer strawberries on top.
- Roll Filled Cake: Carefully re-roll the cake starting from the short end. Place seam side down on a tray, wrap with plastic wrap, and refrigerate at least 2 hours until chilled.
- Prepare Topping: Whip remaining 1 cup heavy cream with powdered sugar and vanilla until soft peaks form.
- Decorate Cake: Remove plastic wrap and gently spread whipped cream over top and sides of the cake. Garnish with fresh strawberries arranged decoratively.
Notes
- Use a cotton flour sack towel for rolling the cake to prevent sticking and cracking.
- Roll the cake while it is still warm to avoid cracks.
- Ensure egg whites are whipped to stiff peaks for a light, airy cake.
- Refrigerate the roll cake for at least 2 hours to help it set and develop flavors.
- Drain excess strawberry liquid before placing in the roll to prevent sogginess.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 220
- Sugar: 20g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg
