Easy Strawberry Cake Roll
Ingredients:
For the Cake:
4 large eggs, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, for dusting
For the Filling:
1 cup fresh strawberries, diced
1/2 cup powdered sugar
1 cup whipped cream or whipped topping
Directions:
Prepare the Cake:
Preheat your oven to 375°F (190°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy, about 5 minutes.
Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared jelly roll pan and spread it out evenly.
Bake the Cake:
Bake in the preheated oven for 10-12 minutes or until the cake is lightly golden and springs back when touched.
Roll the Cake:
While the cake is still warm, dust a clean kitchen towel generously with powdered sugar.
Carefully invert the cake onto the towel and peel off the parchment paper.
Starting from the short end, gently roll the cake and towel together into a log shape.
Allow the cake roll to cool completely while rolled up.
Prepare the Filling:
In a mixing bowl, combine the diced strawberries and powdered sugar. Let sit for 10 minutes to macerate.
Gently fold in the whipped cream or whipped topping until well combined.
Assemble the Cake Roll:
Carefully unroll the cooled cake and spread the strawberry filling evenly over the surface.
Roll the cake back up without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before serving.
Prep Time: 20 minutes | Cooking Time: 10-12 minutes | Total Time: 1 hour 30 minutesKcal: 190 kcal per serving | Servings: 8 servings