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Strawberries & Cream Cake Roll

Ingredients 

FOR THE CAKE ROLL:

  • 3 large eggs
  • 3/4 cup granulated sugar 150 grams
  • 1/3 cup hot water
  • 1 teaspoon vanilla
  • 1 cup sifted all-purpose flour spooned and leveled (130 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup powdered sugar for rolling the cake

FOR THE STRAWBERRY FILLING:

  • 8 ounces cream cheese room temperature
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ½ cup fresh strawberries chopped

Instructions 

MAKE THE CAKE ROLL:

  • Preheat oven to 375º Fahrenheit. Line a 10″x15″ jelly roll pan with parchment paper and spray with cooking spray.
  • In the bowl of a stand mixer with the whisk attachment (or using a hand mixer), beat the eggs for 5 minutes on medium speed until they are bubbly.
  • While continuing to mix on low, gradually add the sugar. Then mix in water and vanilla extract.
  • With the mixer still on low speed, sift in flour, baking powder and salt. Mix just until combined. Do not overmix or your cake may end up tough and rubbery. The batter will be thin. Pour the batter into the prepared pan.
  • Bake for 7-9 minutes. Cake will be springy to the touch and start to shrink away from the sides of the pan.
  • Lay out a lint free towel or sheet of parchment paper slightly longer than the cake and sprinkle lightly with powdered sugar. Turn the hot sheet cake out onto the prepared surface. Peel off the parchment paper and cut away the crusty edges of the cake.
  • Roll the cake up in the towel or parchment paper sprinkled with powdered sugar. Leave at room temperature to cool for about 2 hours.

MAKE THE FILLING:

  • Whip the cream cheese and powdered sugar together until well blended.
  • In a clean bowl with clean beaters, whip the whipping cream and vanilla until it is fluffy and holding peaks. Then fold the whipped cream into the cream cheese.
  • Unroll the cooled cake and spread the filling evenly over entire cake, making sure to get to the edges. Sprinkle with the fresh chopped strawberries.
  • Roll cake back up and place on serving plate.
  • Refrigerate for 2 hours or until serving.
  • Dust with powdered sugar and decorate with sliced strawberries for serving.

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