A strawberry chiffon cake roll is a delightful treat, combining light, airy sponge with fresh cream and juicy strawberries. Here’s a simple guide to create this dessert at home.
Ingredients: For the sponge, you’ll need 4 eggs (separated), 60g sugar, 60g cake flour, and 1 tsp vanilla extract. For the filling, 200ml heavy cream (whipped with 2 tbsp sugar) and 150g sliced strawberries are ideal.
Steps:
1. Prepare the sponge: Preheat the oven to 180°C (350°F). Beat egg yolks with 30g sugar until thick and pale. In another bowl, whip egg whites to soft peaks, gradually adding the remaining 30g sugar until stiff. Gently fold the yolk mixture into the whites, then sift in flour and fold until just combined.
2. Bake: Pour the batter into a 15x10-inch baking sheet lined with parchment paper. Bake for 12-15 minutes, or until a toothpick comes out clean. Immediately invert the cake onto a clean towel dusted with sugar, peel off the parchment, and roll it up with the towel while still warm. Let it cool completely.
3. Assemble: Unroll the cooled cake. Spread whipped cream evenly over the surface, leaving a 1-inch border. Arrange strawberry slices in a single layer. Carefully reroll the cake, using the towel to guide it. Chill for 1 hour before slicing.
Serve chilled, and enjoy the perfect balance of sweetness, tenderness, and fruity freshness!
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