strawberry and cream roll
Cuisine: American
Prep time: 1 hour 20 mins
Cook time: 15 mins
Total time: 1 hour 35 mins
Ingredients
  • 3 eggs
  • 1 cup (200g) granulated sugar
  • ⅓ cup (0.8dl) water
  • 1 teaspoon vanilla
  • ¾ cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (30g) icing sugar
  • 9 oz (250g) strawberries
  • 1 tablespoon granulated sugar
  • ½ cup (115g) whipped cream
Instructions
  1. Begin by preheating your oven to 190°C/370°F. Line a rectangular baking pan with parchment paper. Make sure to grease your parchment paper properly so that the cake doesn't stick to the paper.
  2. Beat your eggs in a big mixing bowl with your electric mixer on high speed. Beat for 5 minutes or until the egg mixture turns to bright yellow and becomes thick. Gradually add in the granulated sugar while continuing to beat on high speed. Reduce the speed to low, add the water and vanilla and beat well to combine. Gradually add in the flour, baking powder and salt until your mixture looks smooth.
  3. Pour the mixture into your baking pan over the parchment paper, carefully pushing the batter to the sides with a spatula. Make sure that the batter is evenly spread across the pan.
  4. Bake in the preheated oven for 12 to 15 minutes. Check your cake for doneness by inserting a toothpick in the center of the cake. If it comes out clean, it means it is ready.
  5. Sprinkle powder sugar all over your cake to make sure that it won't stick. Take a tea towel, invert the pan over it and slowly pull off the parchment paper from the cake. Cut off any burned pieces from the sides of the cake. Place the towel with the cake in a vertical position and begin rolling the cake in the towel from closest to you to furthest to you. Place the rolled up cake in the towel on a wire rack for it to properly cool down. Let it cool for at least 1 hour.
  6. Meanwhile, slice your strawberries very thinly and place them in a medium mixing bowl. Sprinkle them with 1 tablespoon granulated sugar and set aside for 15 minutes until the strawberries release their liquid.
  7. When your cake has cooled down, unroll it carefully and leave it on the towel. Whip your cream in a mixing bowl with your mixer on high speed until soft peaks form.
  8. Take half of the whipped cream and spread a thin layer with a spatula over the entire cake until 5cm from the edges. Lay the strawberries evenly over the whipped cream.
  9. Tightly roll your cake once again, using the towel as a guide to lift it up and making sure that it doesn't break. Line your serving platter with parchment paper and place the roll on top.
  10. With a spatula, spread the other half of the whipped cream over the roll, on the sides and on top. Decorate with whipped cream or with strawberries. Store in the refrigerator until ready to serve.
Notes
ADAPTED FROM: Betty Crocker's Jelly Roll
FOR DAIRY-FREE VERSION: Choose a whipped cream that is dairy-free
HOW TO STORE IT: This roll can be prepared half-a-day in advance. It has to be kept in the refrigerator until ready to serve. This cake is at its best when refrigerated for 3 to 5 hours before serving.
Recipe by Savormania at http://www.savormania.com/strawberry-and-cream-roll/