Strawberry Cream Cake Roll
A light and fluffy strawberry cream cake roll with a tender sponge, perfect for special occasions or teatime treats, filled with sweet cream and fresh strawberries.
Ingredients
Instructions
- Line a greased 15 1/2 x 10 1/2-inch jellyroll pan with wax paper.
- Lightly grease the waxed paper.
- Preheat oven to 375°F (190°C).
- Beat eggs until light and lemon-colored.
- Gradually add sugar and beat until very light and thick.
- Beat in water and vanilla extract.
- Sift together cake flour, baking powder, and salt.
- Fold the sifted dry ingredients into the egg-sugar mixture.
- Pour the batter into the prepared jellyroll pan and spread evenly.
- Bake in the preheated oven for 12 to 15 minutes or until the cake springs back when pressed in the center.
- Lightly sift confectioners sugar onto a sheet of waxed paper or a towel.
- Turn the cake out onto the sugared paper or towel while still warm.
- Trim dry edges from the cake.
- Roll the cake up with the towel or waxed paper, starting at one of the long sides, and let it cool.
Tips & Substitutions
To achieve a light and fluffy texture, ensure your eggs are beaten until they are light and lemon-colored before adding sugar. If you prefer a variation, consider using almond extract instead of vanilla for a unique flavor. Sifting the dry ingredients is crucial to avoid lumps in your batter. For a festive touch, you can add a bit of lemon zest to the batter.
Serving Suggestions
Serve the Strawberry Cream Cake Roll chilled or at room temperature, dusted with additional confectioners' sugar for presentation. Pair it with fresh strawberries or a scoop of vanilla ice cream for a delightful dessert. This cake roll also pairs beautifully with a cup of tea or coffee, making it a perfect addition to an afternoon gathering or a special occasion.
Storage & Reheating
Store leftover cake roll in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to a month. To serve, let it thaw in the refrigerator overnight and enjoy it cold. Reheating is not recommended as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Cream Cake Roll contains roughly 289 calories, with 4g protein, 46g carbohydrates, and 2g fat. It is a good source of iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, while cake flour is recommended for its light texture, you can substitute it with all-purpose flour. However, the cake may be slightly denser. For a gluten-free option, consider using a gluten-free cake flour blend available in stores.
What can I do if my cake cracks while rolling?
If your cake cracks, don’t worry! It can still be salvaged. Simply spread a thin layer of frosting or whipped cream over the cracks and roll it up carefully. Alternatively, you could serve it as a trifle by layering the pieces with strawberries and cream in a dish.
How can I make this cake roll more festive?
To enhance the festive appeal, consider adding a layer of whipped cream and fresh strawberries inside the roll before it cools. You can also drizzle chocolate ganache over the top or garnish with mint leaves for a pop of color. This would make it a beautiful centerpiece for celebrations.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).