Strawberry Cream Roll Cake
Servings: 8
Ingredients
- 6 tablespoons all purpose flour
- 6 large eggs at room temperature
- 1¼ cups confectioner's sugar (divided)
- 1½ teaspoons pure vanilla extract
- ¼ cup granulated sugar
- 1½ cups heavy whipping cream
- 1 pound (454 g) strawberries
Instructions
- Preheat oven to 350 F (180 C). Spray 10 x 15 x 1 inch jelly roll pan with cooking spray and line the bottom with parchment paper. (Cut parchment paper to fit the bottom and lightly spray it with cooking spray. You can put the parchment paper over the long sides if you want to make it easier to get the cake out later.)
- Place the eggs in a large bowl and beat with an electric mixer for 5 minutes until light and fluffy. Add the vanilla and then gradually add the confectioner's (icing) sugar in three batches, mixing another 3-5 minutes in total.
- Remove the bowl from the mixer. Sift the flour over the batter and gently fold it in to incorporate it with the egg mixture. Make sure to really scrape the bottom of the bowl as the flour tends to collect there. You do not want to have any floury areas in the batter.
- Pour the batter into the prepared pan, spreading to even it out. Give it a gentle tap on the counter as well. Place in the oven and bake for 15-20 minutes until a toothpick inserted in the center comes out clean and it is lightly brown.
- While the cake is baking, lay a clean dish towel on the counter. Spread 1/4 cup of granulated sugar evenly in the approximate shape of the pan. When the cake is finished, run a thin spatula around the edges to loosen the cake. Invert the cake onto the sugar. Carefully peel off the parchment paper, and then roll the cake in the dish towel and place it on a wire rack to cool. Note: You can roll the cake either from the long side or the short side depending on whether you want a thin long cake or a short fat one.
- While the cake is cooling, place the 1 1/2 cups of cream and 2 tablespoons confectioner's sugar in the mixing bowl in the fridge with the beater. (This helps the cream whip faster later.) Remove from fridge and whip until desired stiffness. Medium to medium-firm peaks work best.
- Slice most of the strawberries, reserving some for decorating the top. Carefully unroll the cake on a flat surface. Dollop approximately half of the cream on the cake and spread evenly. Top with sliced strawberries. Carefully re-roll the cake without the towel.
- Transfer rolled cake carefully to a platter. Spread the remaining cream over the sides. Decorate with remaining strawberries and chill until ready to serve. (You can make this cake a day ahead. cover loosely with plastic wrap, using toothpicks to keep the plastic from touching the cream.)