Strawberry Cheesecake Cake Roll Recipe
Ingredients:
For the Cake:
4 eggs
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
Powdered sugar (for rolling)
For the Filling:
1 cup heavy whipping cream
1 cup powdered sugar
8 oz cream cheese, softened
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
For the Topping:
1/2 cup graham cracker crumbs
1/4 cup melted butter
Fresh strawberries for garnish
Whipped cream for garnish
Strawberry sauce for drizzle
Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
Make the Cake:
Beat eggs and granulated sugar until thick and pale.
Add vanilla extract.
Sift together flour and baking powder, then fold into egg mixture.
Spread batter evenly in the prepared pan.
Bake for 10-12 minutes, or until cake springs back when touched.
Roll the Cake:
Dust a clean kitchen towel with powdered sugar.
Turn the cake out onto the towel and peel off the parchment paper.
Roll the cake up in the towel from the short end, and let it cool completely.
Prepare the Filling:
Beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
Fold in the diced strawberries.
Fill and Roll:
Carefully unroll the cooled cake.
Spread the filling evenly over the cake.
Roll the cake back up without the towel and place seam-side down on a serving plate.
Top and Serve:
Mix graham cracker crumbs with melted butter and sprinkle over the cake roll.
Garnish with fresh strawberries and whipped cream.
Drizzle with strawberry sauce.