This Strawberries Cream Cake Roll is a delightful dessert that combines a light, airy sponge cake with a creamy strawberry filling. Perfect for special occasions or as a weekend treat, it's sure to impress with its elegant presentation and delicious taste.
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a jelly roll pan (15x10 inches) with parchment paper and lightly grease it.
Make the Batter: In a large bowl, beat egg yolks with ½ cup granulated sugar until thick and pale. In another bowl, beat egg whites until soft peaks form, then gradually add the remaining ¼ cup sugar, beating until stiff peaks form. Gently fold the egg whites into the yolk mixture. Sift in flour, baking powder, and salt, folding gently until combined. Stir in vanilla extract.
Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
Roll the Cake: Immediately after removing the cake from the oven, loosen the edges with a knife. Invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting at the short end, roll up the cake and the towel together. Cool on a wire rack.
Prepare the Filling: While the cake is cooling, whip the heavy cream with powdered sugar and vanilla extract until it forms stiff peaks. Gently fold in the sliced strawberries.
Assemble the Cake Roll: Carefully unroll the cooled cake. Spread the strawberry cream filling evenly over the cake, leaving a small border around the edges. Re-roll the cake without the towel. Wrap the cake roll in plastic wrap and refrigerate for at least an hour.
Serve: Before serving, dust with additional powdered sugar or garnish with more strawberries, if desired. Slice and serve chilled.
Notes
Ensure eggs are at room temperature for a fluffier cake.
The cake should be rolled while still warm to prevent cracking.
The cake can be made a day ahead and kept refrigerated.
For a lighter version, use low-fat whipped cream or a sugar substitute.