This Strawberry Cream Roll Cake is a heavenly fusion of light sponge cake, velvety whipped cream, and juicy fresh strawberries. With a swirl of flavor and a stunning cross-section, it’s both a treat to the taste buds and a feast for the eyes. The cake’s airy texture complements the richness of the filling, and the optional crushed nuts on top add delightful crunch. Whether served at family gatherings, celebratory occasions, or as a sweet afternoon indulgence, it’s a showstopper dessert that’s surprisingly achievable with step-by-step care.
🧺 Ingredients
For the Sponge Cake:
- 1 cup all-purpose flour (sifted)
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs (separated into yolks and whites)
- 1 cup granulated sugar (split into two halves)
- 1/4 cup vegetable oil
- 1/4 cup whole milk (room temperature)
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
For the Whipped Cream Filling:
- 1 cup heavy cream (chilled)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Fruit & Toppings:
- 2 cups fresh strawberries (hulled and thinly sliced)
- 1/2 cup crushed nuts (almonds, walnuts or pistachios — optional)
- Powdered sugar for dusting
- Mint leaves (optional, for garnish)
🧁 Instructions
🔪 Preparing the Cake:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper for easy cake release.
- Combine the dry ingredients: In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- Mix the wet base: In a large bowl, beat egg yolks and half the granulated sugar (½ cup) until thick and pale. Add vegetable oil, milk, and vanilla. Mix until smooth.
- Incorporate dry ingredients: Gradually fold the flour mixture into the egg yolk mixture. Mix gently until just combined.
- Whip the egg whites: In another bowl, beat egg whites with cream of tartar until soft peaks form. Slowly add the remaining sugar, continuing to beat until stiff peaks form.
- Fold in the meringue: Gently fold beaten egg whites into the batter in three additions. Be careful to maintain volume — don’t overmix.
- Bake the sponge: Pour batter into the prepared pan and spread evenly. Bake for 12–15 minutes or until the surface is golden and springs back when touched.
🧻 Rolling the Cake:
- Prepare a rolling surface: Place a clean kitchen towel on the counter and dust generously with powdered sugar.
- Roll while warm: When the cake is done, immediately invert it onto the sugar-dusted towel. Peel off the parchment paper. Starting at the short end, roll the cake (along with the towel) tightly. Cool completely rolled up — this shapes the cake and prevents cracking later.
🍶 Making the Filling:
- Whip the cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until firm peaks form. Be careful not to overbeat.
🍓 Assembling the Roll:
- Unroll the cooled sponge: Carefully unroll the cake. Spread whipped cream evenly, then layer sliced strawberries generously over the cream.
- Roll again: Gently re-roll the cake, this time without the towel. Place seam-side down on a platter.
- Finish the cake: Dust the top with powdered sugar and sprinkle with crushed nuts. Add extra strawberries or mint leaves for visual flair.
❄️ Final Steps:
- Chill before serving: Refrigerate the cake for at least 1 hour. This firms up the structure and melds the flavors.
- Slice & present: Cut into thick slices and serve chilled. Optionally, garnish each plate with fresh fruit or drizzle with strawberry puree.