Strawberry Cake Roll
Ingredients:
For the Sponge Cake:
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
2 tbsp vegetable oil
1/4 cup powdered sugar (for dusting)
For the Filling:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 cup fresh strawberries, diced
Instructions:
For the Sponge Cake:
Prepare the Batter:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the eggs and granulated sugar together at high speed for 4-5 minutes, or until the mixture is thick and pale. Add in the vanilla extract and vegetable oil, mixing until combined.
Gently fold in the flour mixture until just incorporated, being careful not to overmix.
Bake the Cake:
Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is still warm, dust the top with powdered sugar. Place a clean kitchen towel over the cake and carefully roll it up from one short end to the other, using the towel as a guide. Let it cool completely rolled up.
For the Filling:
Whip the Cream:
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Strawberry Cake Roll:
Unroll and Fill:
Once the cake has cooled, carefully unroll it. Spread the whipped cream evenly over the cake, leaving a small border around the edges. Sprinkle the diced strawberries over the whipped cream.
Roll the cake back up without the towel, being careful not to press too hard.
Chill:
Wrap the cake roll in plastic wrap and chill in the refrigerator for at least 1 hour before serving.
Serve:
Slice the Strawberry Cake Roll and serve chilled. Dust with additional powdered sugar and garnish with fresh strawberries for a beautiful presentation.
Prep Time: 20 minutes | Baking Time: 12 minutes | Chill Time: 1 hour | Total Time: 1 hour 32 minutes
Kcal: 250 kcal | Servings: 10 servings
