Description
Strawberry Roll Cake Recipe
Ingredients:
For the Sponge Cake:
4 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 tsp vanilla extract
For the Filling:
1 cup heavy whipping cream
2 tbsp powdered sugar
Fresh strawberries, hulled and halved
For Decoration:
Whipped cream
Fresh strawberries
Powdered sugar for dusting
Steps:
1. Prepare the sponge cake:
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Beat the eggs and sugar together until thick and pale. Gently fold in the flour and vanilla extract.
Pour the batter into the prepared baking sheet and spread evenly. Bake for 12-15 minutes.
2. Roll the cake:
Turn the cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake with the towel. Let it cool completely.
3. Prepare the filling:
Whip the heavy cream and powdered sugar until stiff peaks form.
4. Assemble the roll:
Unroll the cooled sponge cake, spread the whipped cream evenly, and place halved strawberries across the cream. Roll the cake tightly.
5. Decorate:
Top with whipped cream, whole strawberries, and a dusting of powdered sugar.
6. Chill and serve:
Refrigerate for at least 1 hour before slicing. Enjoy!
Step-by-Step Guide
Begin by preheating your oven to 350°F (180°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it overhangs the edges slightly for easy removal. Using a stand or hand mixer, beat the eggs and granulated sugar on high speed for 5-7 minutes until the mixture is very thick, pale, and forms a ribbon when the beaters are lifted. This aeration is crucial for a light sponge. Sift the flour over the egg mixture in two additions, gently folding with a spatula after each until just combined. Fold in the vanilla extract. Pour the batter into the prepared pan, spreading it into an even layer with an offset spatula. Bake for 12-15 minutes until the top springs back when lightly touched.
Immediately upon removing the cake from the oven, dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel. Carefully peel off the parchment paper. Starting from a short end, use the towel to roll the cake into a loose log. This trains the cake to roll without cracking. Let it cool completely rolled up in the towel on a wire rack.
Serving Suggestions
For an elegant presentation, slice the chilled cake with a sharp knife wiped clean between cuts. Serve on individual plates with a drizzle of strawberry coulis or chocolate sauce. A small scoop of vanilla ice cream or a dollop of lemon curd alongside makes a delightful contrast. This cake is perfect for afternoon tea, birthdays, or as a light yet impressive summer dessert.
How-to Summary
To make a strawberry roll cake: whip eggs and sugar until thick, fold in flour and vanilla, then bake the thin sponge. Roll the warm cake in a sugared towel to cool. Unroll, spread with sweetened whipped cream and strawberries, then re-roll tightly. Decorate with more cream, berries, and powdered sugar. Chill before slicing.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can assemble the entire cake and refrigerate it, tightly wrapped, for up to 24 hours before serving. This often improves the flavor and makes slicing cleaner.
Why did my cake crack when rolling? The most common causes are overbaking (which dries the sponge) or not rolling it while it’s still warm and flexible. Ensure you follow the step of rolling it in the towel immediately after baking.
Can I use frozen strawberries? It’s not recommended for the filling, as they release too much water and will make the cake soggy. Use only fresh, dry berries inside. Thawed and well-drained frozen berries can be used for decoration.
What can I use instead of heavy whipping cream? For a stable filling, whipped cream is best. However, a stabilized vanilla buttercream or a mascarpone cheese mixture (mix mascarpone with a little whipped cream and sugar) are good alternatives.
How do I get a tight roll? Apply gentle, even pressure as you start rolling. Don’t overfill the end where you begin; leave a small border of cream-free sponge to create a tight core.
Common Mistakes to Avoid
- Overmixing the batter: Fold the flour in gently to avoid deflating the whipped eggs, which guarantees a flat, dense cake.
- Skipping the towel-roll step: Cooling the cake while rolled is essential for preventing cracks later.
- Using warm filling: Ensure both the cake and whipped cream are completely cooled before assembly, or the cream will melt.
- Overfilling: Using too much cream or too many strawberries makes rolling difficult and can cause the filling to spill out.
Conclusion
This strawberry roll cake is a classic dessert that combines a light, airy sponge with fresh fruit and cream. While it may seem intricate, following the detailed steps—especially rolling the cake while warm—ensures a beautiful, crack-free result. By avoiding common pitfalls like overmixing and overfilling, you’ll create a stunning and delicious treat perfect for any occasion. The final chill is the key to a neat slice, revealing the gorgeous spiral of cake, cream, and berries. Enjoy the process and the delicious reward!