Strawberry Cream Roll Cake

This delightful Strawberry Cream Roll Cake is a simple yet heartwarming dessert. It's a vanilla sponge cake, rolled with a luscious strawberry whipped cream filling, making it a sweet and charming treat.

Why You'll Love This: This cake strikes a perfect balance between the light, airy texture of the sponge and the creamy richness of the strawberry whipped cream. The fresh strawberries add a burst of flavor, making it an irresistible dessert. It's not just a treat for the taste buds but also a feast for the eyes, making it a special gift for someone you love.

For the Roll Cake:

  • 4 eggs
  • ¾ cup sugar
  • ¾ cup flour
  • 1 tsp baking powder
  • A pinch of salt

For the Strawberry Cream:

  • 250 ml heavy cream (38% fat)
  • ¼ cup milk
  • 3 tbsp powdered sugar
  • 2 tbsp vanilla pudding mix

For Assembly:

  • Strawberry jam
  • A pack of fresh strawberries

Instructions:

  1. Preheat your oven to 180°C (356°F). Grease a 37x46 cm baking tray and line it with parchment paper.
  2. In a mixer, whisk eggs with a pinch of salt on medium speed for a minute. Gradually add sugar and continue to beat until you get a light and fluffy foam.
  3. Sift in the flour and baking powder, gently fold until just combined. Spread the batter evenly onto the prepared tray.
  4. Bake for about 12 minutes or until slightly golden yet soft. Let it cool.
  5. For the cream, in a mixer, beat the heavy cream, milk, and powdered sugar. As it begins to thicken, add the vanilla pudding mix until you achieve a stable, soft cream.
  6. Once the cake has cooled, flip it onto a new piece of parchment paper and peel off the baked-on paper. Spread a thin layer of jam, followed by the cream (save some for covering the roll). Arrange sliced strawberries on the narrow end.
  7. Gently roll the cake. Use the remaining cream to cover the outside. Decorate with sliced strawberries and garnishes of your choice.
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