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:
- Preheat your oven to 180°C (356°F). Grease a 37×46 cm baking tray and line it with parchment paper.
- 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.
- Sift in the flour and baking powder, gently fold until just combined. Spread the batter evenly onto the prepared tray.
- Bake for about 12 minutes or until slightly golden yet soft. Let it cool.
- 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.
- 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.
- Gently roll the cake. Use the remaining cream to cover the outside. Decorate with sliced strawberries and garnishes of your choice.
