adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Strawberry Cream Roll
0 Likes
Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
150 minutes
Whipped cream and strawberry filled sponge cake roll, dusted with powdered sugar or topped with extra whipped cream as desired.
Ingredients:
  • 1 cup white sugar
  • 0.33333334326744 cup hot water
  • 1 teaspoon vanilla extract
  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.25 cup confectioners' sugar for dusting
  • 1 teaspoon unflavored gelatin
  • 0.25 cup cold water
  • 1 cup heavy cream, chilled
  • 1 cup fresh strawberries
  • 1 tablespoon white sugar
  • 2 tablespoons confectioners' sugar, for dusting
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously butter a jelly roll pan. Line it with buttered foil or parchment paper for easy cleanup.
  • Whisk eggs until they become thick and have a lovely lemon color. Slowly incorporate 1 cup of white sugar, continuing to whisk. Mix in water and vanilla extract. Gently fold in flour, baking powder, and salt. Transfer the batter into the prepared pan.
  • Bake for approximately 15 minutes, or until the cake springs back when touched and starts to pull away from the sides of the pan.
  • Place a tea towel on the counter and generously dust it with confectioners' sugar. Gently invert the cake onto the towel and remove any paper or foil. Using kitchen shears or a sharp paring knife, trim off the crusty edges. Carefully roll the cake up in the towel and set it aside to cool.
  • First, place gelatin in a microwave-safe bowl with cold water and let it sit. Wash and hull the strawberries; cut them in half if needed. Microwave the gelatin in short intervals until melted. Lastly, mix the gelatin and 1 tablespoon of sugar with the strawberries.
  • Whip cream until medium-stiff peaks form. Gently fold in cooled strawberry mixture. Unroll cake, generously spread with strawberry cream, then carefully roll it back up. Refrigerate for at least 1 hour before serving.
  • Sprinkle the cake with confectioners' sugar or add a dollop of whipped cream before serving.

Similar Recipes