Description
Strawberry Cheesecake Crunch Roll Cake
Ingredients:
For the Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
For the Filling:
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 package (8 oz) cream cheese, softened
1 cup strawberries, diced
For the Crunch:
1 cup crushed vanilla wafers
1/4 cup melted butter
For the Topping:
Additional whipped cream
Sliced strawberries
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
Make the Cake:
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes.
Stir in the vanilla extract and milk.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 10-12 minutes, until the cake springs back when lightly touched.
Allow the cake to cool in the pan for a few minutes, then invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
Prepare the Filling:
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
In another bowl, beat the cream cheese until smooth.
Fold the whipped cream into the cream cheese until well combined.
Gently fold in the diced strawberries.
Make the Crunch:
In a small bowl, mix the crushed vanilla wafers with the melted butter until combined.
Assemble the Cake:
Unroll the cooled cake and spread the strawberry cream cheese filling evenly over it.
Sprinkle the crunch mixture over the filling.
Carefully roll the cake back up without the towel. Place it seam side down on a serving platter.
Decorate and Serve:
Spread additional whipped cream over the top of the roll cake.
Garnish with sliced strawberries and more crunch, if desired.
Chill the cake for at least an hour before serving.
Enjoy this luscious Strawberry Cheesecake Crunch Roll Cake, a delightful treat that’s sure to impress!
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Step-by-Step Guide
Follow these detailed steps for a perfect roll cake. First, ensure all ingredients are at room temperature, especially the eggs and cream cheese, for optimal mixing. When beating the eggs and sugar, they should triple in volume and form a thick ribbon when the beaters are lifted. For the filling, chill your mixing bowl and beaters before whipping the cream to ensure it reaches stiff peaks quickly. When assembling, spread the filling evenly but leave a 1-inch border at the far end of the cake to prevent squeezing out when rolling.
Serving Suggestions
Serve chilled slices on individual plates. For an elegant presentation, drizzle each plate with a strawberry coulis or a balsamic reduction before placing the cake slice. Pair with a glass of sparkling wine or a cup of lightly sweetened iced tea. This cake is perfect for afternoon tea, birthday celebrations, or as a stunning finale to a summer dinner party.
How-to Summary
Bake a thin sponge cake in a jelly roll pan. While warm, roll it inside a towel to set its shape. Prepare a filling of sweetened whipped cream, cream cheese, and diced strawberries. Make a crunchy topping from butter and crushed wafers. Unroll the cooled cake, spread with filling, sprinkle with crunch, and re-roll. Decorate with more whipped cream and fresh strawberries before chilling.
Frequently Asked Questions
- Can I make this cake ahead of time? Yes, you can assemble the entire cake 1-2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Add the final whipped cream and strawberry garnish just before serving for the best texture and appearance.
- What can I use instead of vanilla wafers for the crunch? Graham cracker crumbs, crushed shortbread cookies, or even crushed pretzels for a sweet-and-salty twist make excellent substitutes for the vanilla wafers.
- My cake cracked when I rolled it. What went wrong? Cracking usually means the cake was overbaked or cooled for too long before the initial roll. Ensure you bake only until it just springs back and roll it in the towel while it’s still warm and flexible.
- How do I store leftovers? Keep any leftover cake covered in the refrigerator for up to 3-4 days. The crunch layer will soften over time but will still be delicious.
- Can I use frozen strawberries? It’s not recommended for the filling, as they release too much water and will make the filling runny. Use only fresh, well-diced strawberries. Frozen berries are fine for a cooked topping or sauce on the side.
Common Mistakes to Avoid
- Overmixing the batter: Once you add the dry ingredients, fold gently just until combined. Overmixing deflates the eggs and leads to a dense, tough cake.
- Using cold cream cheese: Softened cream cheese blends smoothly into the whipped cream. Cold cream cheese will leave lumps in your filling.
- Skipping the towel-roll step: Rolling the warm cake with the towel is crucial for training it to roll without cracking later. Do not let it cool flat.
- Overfilling the cake: Using too much filling makes rolling difficult and can cause the cake to split. Spread a thin, even layer.
Conclusion
This Strawberry Cheesecake Crunch Roll Cake masterfully combines the light texture of a sponge roll with the rich flavor of cheesecake and a delightful crunchy surprise. While it looks impressive, following the clear steps and tips ensures success. The result is a visually stunning and decadently delicious dessert that is sure to become a requested favorite for any occasion.