Description
This Strawberry Cake Roll is a delightful dessert that combines a light and fluffy cake with a flavorful strawberry cream filling. Perfect for special occasions or as a sweet treat any time.
Ingredients
Units
Scale
Paste:
- 2 tablespoons unsalted butter, softened
- 2 1/2 tablespoons granulated sugar
- 1/3 cup cake flour, sifted
- 1 large egg white
- food coloring
Cake:
- 3 large eggs, separated
- 6 tablespoons granulated sugar, divided
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 1/2 teaspoon kosher salt
- 2/3 cup cake flour, sifted
- food coloring
Filling:
- 1 cup heavy whipping cream
- 1/4 teaspoon unflavored powdered gelatin
- 1/2 ounce freeze-dried strawberries
- 3 tablespoons granulated sugar
- 1 tablespoon powdered sugar
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F. Prepare jelly roll pan with parchment paper.
- Make design paste: Mix butter and sugar, add flour, then egg white. Divide and color paste. Pipe design onto parchment.
- Prepare batter: Whisk egg yolks and sugar, add oil, milk, extract, and salt. Fold in flour and add color.
- Finish batter and bake: Beat egg whites, fold into batter, spread over design, and bake for about 10 minutes.
- Roll the cake: Invert and roll the warm cake with a tea towel. Let cool.
- Make filling: Soften gelatin, grind strawberries with sugar, whip cream with sugar, add gelatin mixture and strawberry sugar.
- Assemble: Spread filling on cake, roll up, wrap, and refrigerate for at least 2 hours.
- Serve: Slice and enjoy!
Notes
- Cake flour is essential for a light texture.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
