Description
A delightful dessert featuring soft sponge cake rolled with layers of fresh strawberries and whipped cream.
Ingredients
Scale
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh strawberries, sliced
- 2 tablespoons sugar (adjust to taste)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
- Beat the eggs and sugar together until thick and pale, about 5-7 minutes. Add in the vanilla extract and mix well.
- Sift in the flour, baking powder, and salt, and gently fold the mixture.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes.
- Remove the cake from the oven and flip it onto a powdered sugar-covered towel while warm. Peel away the parchment paper.
- Roll the cake up from the shorter end and let it cool completely.
- Combine sliced strawberries and sugar in a bowl and let sit for about 10 minutes.
- Whip the heavy cream with powdered sugar and vanilla extract until fluffy peaks form.
- Unroll the cooled cake and spread whipped cream on top followed by the strawberry mixture.
- Roll it back up without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Slice the cake roll and serve, optionally dusting with powdered sugar.
Notes
Experiment with other berries or fruits, and consider prepping the cake ahead of time. Adding mint leaves or strawberry sauce enhances presentation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg