A strawberry cream cake roll is a delightful dessert that combines soft sponge cake, fresh strawberries, and creamy whipped cream. Here’s a simple step-by-step guide to create this treat at home.
Ingredients:
For the sponge cake: 4 eggs, 60g sugar, 60g cake flour, 15g milk, 15g melted butter.
For the filling: 200ml heavy cream (whipped with 2 tbsp sugar), 150g fresh strawberries (hulled and sliced).
Steps:
1. Prepare the sponge cake: Preheat the oven to 180°C. Line a baking tray with parchment paper. Separate egg whites and yolks. Beat egg whites until foamy, then gradually add sugar until stiff peaks form. Gently fold in egg yolks, followed by sifted flour, milk, and melted butter. Pour the batter into the tray and bake for 12-15 minutes until golden.
2. Make the filling: While the cake cools, whip heavy cream and sugar until thick. Slice the strawberries and reserve some for decoration.
3. Assemble the roll: Place the cooled cake on a clean towel. Spread whipped cream evenly over the surface, leaving a 1-inch border. Arrange strawberry slices in a single layer. Carefully roll the cake using the towel, starting from one short end. Chill for 1 hour to set.
4. Serve: Dust with powdered sugar, garnish with whole strawberries, and slice into rounds. Enjoy this light, fruity dessert with a cup of tea!
This recipe ensures a moist cake and balanced sweetness, perfect for any occasion.
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