1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, sliced
Directions and Preparation Method
Preparing the Cake:
Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
Beat the eggs in a large mixing bowl on high speed for about 5 minutes, until they become thick and lemon-colored.
Gradually add the granulated sugar, beating continuously until the mixture becomes light and fluffy.
In a separate bowl, combine the cake flour, baking powder, and salt. Gradually fold this mixture into the egg mixture.
Stir in the vanilla extract until well combined.
Spread the batter evenly into the prepared pan.
Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Immediately turn the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper.
Roll up the cake in the towel jelly-roll style, starting with a short side. Allow it to cool completely on a wire rack.
Preparing the Filling:
In a mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
Carefully unroll the cooled cake and spread the whipped cream evenly over it, leaving a ½-inch border.
Arrange the sliced strawberries over the whipped cream.
Roll up the cake again, without the towel. Cover and refrigerate for at least 1 hour before serving.
Additional Information about Strawberry Cake Roll
Preparation Time and Nutritional Information:
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