Ingredients
For the Cake Roll:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Powdered sugar (for dusting towel)
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 cup fresh strawberries, chopped
For Topping (optional):
- More whipped cream
- Fresh strawberries
- Powdered sugar for dusting
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, beat the eggs for 5–6 minutes until thick and pale. Gradually add sugar and vanilla.
- In another bowl, whisk together flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture until combined.
- Spread the batter evenly into the prepared pan. Bake for 10–12 minutes or until cake springs back when touched.
- Roll the Cake:
- Lay out a clean kitchen towel and dust it generously with powdered sugar.
- Immediately turn the warm cake onto the towel. Carefully peel off the parchment paper.
- Starting at a short end, roll the cake up with the towel. Let it cool completely.
- Prepare the Filling:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Gently fold in the chopped strawberries.
- Assemble the Roll:
- Unroll the cooled cake and spread the strawberry whipped cream filling evenly.
- Re-roll the cake (without the towel) and place seam-side down on a serving plate.
- Finish & Serve:
- Top with extra whipped cream and fresh strawberries if desired.
- Chill for at least 30 minutes before slicing.
- Dust with powdered sugar before serving.
Let me know if you want a chocolate version or a no-bake alternative! 🍓🍰