Strawberry Roll Cake
Prep Time: 10 minutes
Total Time: 3 hours, 10 minutes
Servings: 12
This is a great way to enjoy fresh strawberries in a cake. Yum!
Total Time: 3 hours, 10 minutes
Servings: 12
This is a great way to enjoy fresh strawberries in a cake. Yum!
Ingredients:
For the Cake
6 egg whites
½ cup sugar
6 egg yolks
¼ cup sugar
1 teaspoon vanilla
1 cup cake flour
¼ cup powdered sugar (for rolling cake)
For the Filling
3 cups fresh strawberries (sliced)
2 Tablespoons sugar
½ cup strawberry jam
½ cup heavy whipping cream
½ teaspoon vanilla
2 Tablespoons powdered sugar
For the Topping
1 cup heavy whipping cream
3 Tablespoons powdered sugar
½ teaspoon vanilla
strawberries (for garnish)
For the Cake
6 egg whites
½ cup sugar
6 egg yolks
¼ cup sugar
1 teaspoon vanilla
1 cup cake flour
¼ cup powdered sugar (for rolling cake)
For the Filling
3 cups fresh strawberries (sliced)
2 Tablespoons sugar
½ cup strawberry jam
½ cup heavy whipping cream
½ teaspoon vanilla
2 Tablespoons powdered sugar
For the Topping
1 cup heavy whipping cream
3 Tablespoons powdered sugar
½ teaspoon vanilla
strawberries (for garnish)
Directions:
For the Cake
Preheat your oven to 375, then line a baking sheet pan (18" X 13") with parchment paper.
Spray paper and sides lightly witholive oil.
Place egg whites in a bowl, then mix with a mixer with a whisk attachment over high speed until light and foamy.
With mixer running on a medium speed, slowly add ½ cup sugar.
Return speed to high and continue mixing until stiff peaks are formed.
Carefully remove whites from mixing bowl and set aside.
In same mixing bowl, add egg yolks, ¼ cup of sugar and vanilla.
Mix with whisk attachment over high speed until pale yellow (3 to 4 minutes).
Add ½ egg whites to batter, then gently fold in using a spatula, and repeat with remaining egg whites.
Sprinkle ½ flour over egg mixture, then fold gently with a spatula until incorporated, and repeat with remaining flour.
Place batter on prepared baking sheet pan, then spread evenly over baking sheet.
Bake for 8 to 10 minutes until top is very lightly browned.
Put a clean linnen kitchen towel on counter, then sprinkle with powdered sugar.
When cake is removed from oven, gently loosen the sides of the cake from the pan with a knife.
Quickly invert the entire baking sheet pan onto the towel.
Remove parchment paper, starting with the short end, carefully roll cake (with towel).
Set aside on a cooling rack until completely cooled.
For the Filling
Slice strawberries into thin slices, then sprinkle with sugar, stir slightly and set aside.
Whip cream until soft peaks are formed, then add powdered sugar and vanilla.
Gently unroll cake and remove towel, then gently lay cake flat. (ends will stay slightly curled)
Heat strawberry jam in microwave for 20 to 30 seconds until warm and runny.
Spread jam on cake, then spread whipped cream over jam.
Drain any excess liquid off strawberries and place strawberries in an even layer on cake.
Starting with a short end of cake, carefully roll cake.
Place on a baking tray with seam side down.
Wrap with plastic wrap and refrigerate for at least 2 hours or until completely chilled.
For the Topping
Whip remaining cream until soft peaks are formed, then add sugar and vanilla.
Remove cake from refrigerator and remove plastic wrap.
Gently spread whipped cream over top and sides of cake.
Place strawberries on top of cake in a decorative manner. Enjoy!
For the Cake
Preheat your oven to 375, then line a baking sheet pan (18" X 13") with parchment paper.
Spray paper and sides lightly witholive oil.
Place egg whites in a bowl, then mix with a mixer with a whisk attachment over high speed until light and foamy.
With mixer running on a medium speed, slowly add ½ cup sugar.
Return speed to high and continue mixing until stiff peaks are formed.
Carefully remove whites from mixing bowl and set aside.
In same mixing bowl, add egg yolks, ¼ cup of sugar and vanilla.
Mix with whisk attachment over high speed until pale yellow (3 to 4 minutes).
Add ½ egg whites to batter, then gently fold in using a spatula, and repeat with remaining egg whites.
Sprinkle ½ flour over egg mixture, then fold gently with a spatula until incorporated, and repeat with remaining flour.
Place batter on prepared baking sheet pan, then spread evenly over baking sheet.
Bake for 8 to 10 minutes until top is very lightly browned.
Put a clean linnen kitchen towel on counter, then sprinkle with powdered sugar.
When cake is removed from oven, gently loosen the sides of the cake from the pan with a knife.
Quickly invert the entire baking sheet pan onto the towel.
Remove parchment paper, starting with the short end, carefully roll cake (with towel).
Set aside on a cooling rack until completely cooled.
For the Filling
Slice strawberries into thin slices, then sprinkle with sugar, stir slightly and set aside.
Whip cream until soft peaks are formed, then add powdered sugar and vanilla.
Gently unroll cake and remove towel, then gently lay cake flat. (ends will stay slightly curled)
Heat strawberry jam in microwave for 20 to 30 seconds until warm and runny.
Spread jam on cake, then spread whipped cream over jam.
Drain any excess liquid off strawberries and place strawberries in an even layer on cake.
Starting with a short end of cake, carefully roll cake.
Place on a baking tray with seam side down.
Wrap with plastic wrap and refrigerate for at least 2 hours or until completely chilled.
For the Topping
Whip remaining cream until soft peaks are formed, then add sugar and vanilla.
Remove cake from refrigerator and remove plastic wrap.
Gently spread whipped cream over top and sides of cake.
Place strawberries on top of cake in a decorative manner. Enjoy!
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