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Valentine’s Day Strawberry Heart Cake Roll

A light and airy almond-flavored sponge cake featuring a beautiful baked-in heart design. Filled with sweet strawberry jam and a silky whipped cream cheese frosting, this is the ultimate romantic dessert.
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Prep Time 45 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings 10 servings

Ingredients
  

  • Ingredients

Heart Design Batter:

  • 1 Egg white
  • 2 tbsp Granulated sugar
  • 1 tsp Canola oil
  • 2 tbsp All-purpose flour

Red and Pink gel food coloring

  • Almond Sponge Cake:
  • 4 Large eggs room temperature
  • 2/3 cup Granulated sugar
  • 1/8 tsp Salt
  • 1 tsp Almond extract
  • 2.5 tbsp Unsalted butter melted and cooled
  • 2/3 cup All-purpose flour
  • Powdered sugar for the towel
  • Creamy Filling:
  • 4 oz 115g Cream cheese, softened
  • 1/2 cup Powdered sugar
  • 1/3 cup Heavy cream
  • 1/4 tsp Almond extract
  • 1 cup Strawberry jam
  • Fresh strawberries for garnish

Instructions
 

  • Prep Design: Line a 10x15 inch pan with parchment. Mix egg white, sugar, oil, and flour. Color half red and half pink. Pipe heart designs on the parchment and freeze for 20–30 minutes.
  • Whip Eggs: Preheat oven to 350°F. Whip eggs and salt on high speed for 6–10 minutes until very thick and pale. Gradually add the sugar and beat for 4 more minutes.
  • Combine: Stir a small amount of the egg mixture into the melted butter and almond extract, then fold back into the main batter. Gently fold in the flour until just combined.
  • Bake: Spread batter over the frozen hearts. Bake for 18–20 minutes until the cake springs back when touched.
  • The Roll: Flip the hot cake onto a powdered sugar-dusted towel. Peel off parchment. Place a second towel over the hearts, flip, and roll the cake with the towel from the short end. Cool for 20 minutes.
  • Make Filling: Whip the cream cheese, powdered sugar, heavy cream, and almond extract until thick and fluffy.
  • Assemble: Unroll the cake, spread with a thin layer of jam, then the cream filling. Roll back up tightly (without the towel).
  • Set: Wrap in plastic and refrigerate for at least 2 hours before slicing.

Notes

  • Be Gentle: When folding the flour, use a light hand to keep the cake from becoming dense.
  • Don't Overbake: If the cake gets too brown, it will be too brittle to roll without cracking.
  • Cooling: Don't let the cake sit in the towel too long; 20 minutes is the sweet spot.
  • Clean Slices: Wipe your knife clean between every slice to show off that perfect red and white spiral.