A light and fluffy strawberry cream roll cake, perfect for summer with its fresh flavors and delicate texture.
Author:Trusted Blog
Ingredients
Scale
For the Crust:
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons powdered sugar
1 cup fresh strawberries, sliced
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat eggs and granulated sugar until light and fluffy. Mix in vanilla extract.
Sift together flour, baking powder, and salt. Gently fold into the egg mixture until just combined.
Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
While the cake is still warm, carefully roll it up with the parchment paper inside. Let it cool completely.
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in sliced strawberries.
Unroll the cooled cake, spread the strawberry cream filling evenly, then roll it back up without the parchment paper. Chill for at least 1 hour before serving.