This Easy Roll Cake with Strawberry Sauce is a simple yet delicious dessert that can be made and enjoyed on the same day. The cake features a light and fluffy sponge rolled with a creamy filling and a homemade strawberry sauce, making it a delightful treat.
Why You’ll Love This: The combination of the soft sponge cake, rich cream, and the fresh, tangy strawberry sauce creates a perfect balance of flavors. It’s a straightforward recipe that results in an impressive dessert.
Perfect for: Ideal for a quick dessert solution, a sweet treat for family gatherings, or as a delightful end to a meal. It’s also great for those looking for an easy yet satisfying baking project.
- Ingredients:
- For the Strawberry Sauce:
- 500g strawberries
- 1 tea cup sugar
- For the Sponge Cake (Pandispanya):
- 3 eggs
- 1 cup sugar
- 1 tea cup milk
- 1.5 cups flour
- 1 packet vanilla
- 1 packet baking powder
- For the Cream:
- 50g butter (room temperature)
- 100g labneh (or cream cheese)
- 1 packet whipped cream powder
- For the Strawberry Sauce:
- Instructions:
- Strawberry Sauce:
- Cook the strawberries with sugar on medium heat for 20 minutes.
- Blend into a sauce and spread on a tray lined with parchment paper. Let it cool.
- Sponge Cake:
- Beat eggs and sugar until white and thick.
- Add milk and mix for 20 seconds.
- Sift in flour, vanilla, and baking powder, folding gently.
- Pour into a baking tray lined with parchment and bake at 180°C (356°F).
- Let the baked cake rest in the tray for 10 minutes, then let it cool for 6-7 minutes.
- Carefully remove the parchment paper.
- Cream:
- Whip together butter, labneh, and whipped cream powder.
- Refrigerate for 20 minutes.
- Spread the cream over the cake, roll it up, and wrap in parchment paper. Let it rest for 2 hours.
- Unwrap, dust with powdered sugar, and decorate with leftover cream and strawberries.
- Strawberry Sauce:
Enjoy this delightful and easy-to-make Roll Cake with Strawberry Sauce, a perfect treat for any occasion!
