Description
Strawberry Cream Sponge Cake Roll is a light and fluffy sponge cake rolled with sweet whipped cream and fresh strawberries for a delicate, elegant dessert.
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries, sliced
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch baking pan with parchment paper.
- Beat eggs and granulated sugar until thick and pale.
- Gently fold in vanilla extract, flour, and salt.
- Spread batter evenly into prepared pan.
- Bake for 10–12 minutes until lightly golden.
- While warm, turn cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully roll the cake with the towel and let cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Unroll cake, spread whipped cream evenly, and top with sliced strawberries.
- Re-roll cake gently, seam side down.
- Chill for 30 minutes before slicing and serving.
Notes
- Roll the cake while warm to prevent cracking.
- Use fresh, ripe strawberries for best flavor.
- Keep refrigerated until serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European