Impress with this light-as-air strawberry roll cake—a delicate vanilla sponge rolled with fresh whipped cream and juicy strawberries. Elegant enough for special occasions yet simple to make!
Ingredients
For the Sponge Cake:
- 4 large eggs (room temp)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup cake flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp milk
For the Filling:
- 1½ cups heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla
- 1 cup fresh strawberries (sliced)
Decoration:
- Powdered sugar
- Whole strawberries
Instructions
1️⃣ Make the Sponge:
- Preheat oven to 350°F (175°C). Line a 10×15″ jelly roll pan with parchment.
- Beat eggs and sugar for 5 mins until pale/thick. Add vanilla.
- Sift in flour, baking powder, salt. Fold gently. Add milk.
- Spread evenly in pan. Bake 12-15 mins until springy.
2️⃣ Roll & Cool:
- Invert cake onto a towel dusted with powdered sugar.
- Roll up (with towel) while warm. Cool completely.
3️⃣ Prepare Filling:
- Whip cream, powdered sugar, and vanilla to stiff peaks.
4️⃣ Assemble:
- Unroll cake. Spread cream, add strawberry slices. Re-roll.
- Chill 1 hour before slicing.
