Strawberries 'N Cream Cake Roll
Submitted by lshaw30
A light sponge cake rolled around sugared fresh strawberries and billowy whipped cream. Looks like it came from a French patisserie, but you made it in your own kitchen.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minThere’s something deeply satisfying about slicing into a cake roll and revealing that spiral of fruit and cream.
This one starts with a classic sponge, whisked from separated eggs until airy and golden. It bakes in minutes, gets rolled up in a sugared towel while still warm (the old pastry chef trick that prevents cracking), then cools into its curved shape.
Unroll, layer in macerated strawberries and fresh whipped cream, roll it back up, and frost the outside with more cream.
Garnish with whole berries and you’ve got a dessert that looks like it took all day but really only needs about 40 minutes of your time.
Kitchen Tips
- Roll the cake while it’s still warm; if it cools flat, it will crack when you try to shape it
- Macerate the strawberries with sugar for at least 15 minutes so they release their juices and soften
- Don’t overwhip the cream; soft peaks spread more easily and give the roll a lighter texture
- Chill the finished roll for 30 minutes before slicing for cleaner cuts
Ingredients
Directions
Grease bottom and sides of a 15- x 10- x 1-inch jellyroll pan with vegetable oil; line with wax paper, and grease wax paper with oil.
Set pan aside.
Beat egg yolks in a large bowl at high speed of an electric mixer until thick and lemon colored; stir in vanilla, and set aside.
Beat egg whites until foamy; add cream of tartar and salt, beating until stiff but not dry.
Fold in ¾ cup powdered sugar.
Fold whites into yolk mixture. Gradually fold flour into egg mixture.
Spread batter evenly into prepared pan.
Bake at 350℉ (180℃) for 10 to 12 minutes.
Sift 1 to 2 tablespoon powdered sugar in a 15- x 10-inch rectangle on a cloth towel.
When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel.
Peel off wax paper.
Starting at narrow end, roll up cake and towel together; let cool completely on a wire rack, seam side down.
Combine sliced strawberries and 2 tablespoons sugar; set aside.
Beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form.
Unroll cake.
Spread cake with sliced strawberries and half of whipped cream; reroll cake, without towel.
Place on serving plate, seam side down; spread remaining whipped cream on all sides.
Garnish with whole strawberries, if servings.
Comments
