Experience the joy of spring any time of the year with this Delicate Strawberry Roll Cake, featuring a light and airy sponge paired with a creamy mascarpone filling and a vibrant strawberry sauce. This dessert balances the natural tartness of strawberries with the sweet, lush creaminess of mascarpone, wrapped up in a soft cake that captures the essence of freshness in every slice.
Why You’ll Love This
This strawberry roll cake is as pleasing to the eye as it is to the palate. The sponge cake is incredibly light, making it the perfect canvas for the rich, flavorful fillings. The strawberry sauce provides a burst of freshness with every bite, while the mascarpone cream adds a luxurious texture that melts in your mouth. This cake is not only a beautiful addition to any table but also a delightful treat that’s sure to impress guests with its elegant appearance and exquisite taste.
Perfect Occasion
This roll cake is ideal for celebrations such as birthdays, anniversaries, or Mother’s Day. It’s also perfect for spring and summer gatherings, tea parties, or as a refined dessert after a formal dinner. Bring this cake out at any gathering, and it’s bound to be a conversation starter.
Decoration Tips
For a stunning presentation, use the reserved 4 tablespoons of cream to pipe decorative swirls or rosettes on top of the roll. Garnish with fresh strawberry slices and a few mint leaves to add color and a touch of elegance. A light dusting of powdered sugar just before serving can also enhance its visual appeal without overpowering the delicate flavors.
Ingredients:
- For the Strawberry Sauce:
- 300g strawberries, hulled and chopped
- 150g sugar
- 1 tbsp lemon juice
- For the Cake:
- 3 large eggs
- 100g sugar
- Zest of one lemon or 1 tsp vanilla extract (based on preference)
- 100g flour
- For the Cream:
- 150ml heavy cream
- 300g mascarpone cheese
- 60g sugar
- 1 tsp vanilla extract
Directions:
- Prepare the Strawberry Sauce:
- Combine strawberries, sugar, and lemon juice in a saucepan over low heat. Cook for about 20 minutes until the strawberries are soft and the sauce has thickened. Set aside to cool.
- Bake the Cake:
- Preheat the oven to 180°C (356°F). Line a jelly roll pan with parchment paper.
- In a large bowl, whisk eggs and sugar (with lemon zest or vanilla) until light and fluffy. Gently fold in the flour until just combined.
- Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or just until the cake is set and lightly golden.
- Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully. Roll the cake up with the towel from the short end and let it cool completely.
- Make the Cream:
- In a mixing bowl, whip the heavy cream, sugar, and vanilla until soft peaks form. Add the mascarpone and continue to whip until the mixture is smooth. Reserve 4 tablespoons of cream for decoration.
- Assemble the Cake:
- Unroll the cooled cake and spread a thin layer of strawberry sauce over it. Top with a layer of mascarpone cream.
- Carefully roll the cake back up, using the towel to help guide it into a tight roll.
- Transfer the roll to a serving platter. Use the reserved cream to decorate the top of the roll.
- Chill and Serve:
- Chill the cake in the refrigerator for at least an hour to set. Before serving, garnish with fresh strawberries and mint, if desired.
Enjoy this Delicate Strawberry Roll Cake, a dessert that promises a delightful combination of light, airy textures and rich, creamy flavors!
