Introduction
The strawberry roll cake is a delightful and refreshing dessert that combines the softness of a sponge cake with the sweet and tangy flavor of fresh strawberries. Its light, airy texture and vibrant color make it a perfect treat for spring and summer celebrations, or simply as a sweet indulgence with a cup of tea or coffee. Whether you’re preparing it for a special occasion or a casual family gathering, this roll cake is sure to impress with its delicate layers and burst of fruity goodness.
Ingredients:
4 large eggs
100 g of granulated sugar
100 g of all-purpose flour
1 teaspoon of baking powder
A pinch of salt
1 teaspoon of vanilla extract
200 ml of heavy cream
2 tablespoons of powdered sugar
300 g of fresh strawberries, hulled and sliced
1 tablespoon of lemon juice (optional)
A few sprigs of mint for garnish (optional)
Instructions:
Prepare the sponge cake base
Preheat your oven to 180°C (350°F). Line a 20×30 cm (8×12 inch) baking pan with parchment paper. In a mixing bowl, whisk the eggs and sugar together until the mixture is pale and fluffy. This may take about 5 minutes with an electric mixer. Sift the flour, baking powder, and salt together and gently fold them into the egg mixture, being careful not to deflate the batter. Add the vanilla extract.
Bake the sponge cake
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Once done, remove from the oven and let the cake cool for a few minutes. Then, invert the cake onto a clean kitchen towel dusted with powdered sugar to prevent it from sticking. Roll the cake up with the towel and let it cool completely while rolled up.
Prepare the filling
While the cake is cooling, whip the heavy cream and powdered sugar together until stiff peaks form. In a separate bowl, toss the sliced strawberries with the lemon juice (if using) to enhance their flavor and prevent them from turning brown.
Assemble the roll cake
Once the cake has cooled, carefully unroll it. Spread a thin layer of whipped cream on the cake, leaving about 1 inch of space on the edges. Evenly distribute the sliced strawberries over the whipped cream. Roll the cake back up tightly, starting from one of the shorter edges. Be gentle to avoid breaking the sponge cake.
Chill and serve
Place the rolled cake seam-side down on a serving platter and refrigerate for at least 1 hour before serving to allow the flavors to meld. Before serving, dust with a little powdered sugar and garnish with fresh mint leaves for a touch of color.
Serving and Storage Tips:
Serve: Slice the strawberry roll cake into rounds and serve chilled. It pairs wonderfully with a hot cup of tea or coffee. For an extra touch, drizzle with a bit of chocolate sauce or serve with extra fresh strawberries on the side.
Store: Leftover roll cake can be wrapped in plastic wrap and stored in the refrigerator for up to 2 days. For best results, consume it within this time frame to ensure the freshness of the strawberries and the cream filling.
Variations:
