In the heart of winter, when the world is blanketed in frost, the subtle sweetness of a Strawberry Christmas Roll Cake brings warmth and joy to any gathering. This delicate creation, wrapped like a gift in its soft sponge, envelops a luscious filling that dances between the fresh notes of strawberries and the creamy delight of whipped perfection. As each slice is revealed, it invites memories of celebrations and the whispers of laughter shared among loved ones.
Why make this recipe
This Strawberry Christmas Roll Cake is not just a dessert; it is an enchanting centerpiece that captures the essence of festive delights. Its ethereal texture and vibrant flavors are a reminder of the joy found in simplicity and creativity. Perfect for holiday gatherings, this cake stands as a testament to the artistry of baking, beckoning you to embrace your culinary talents as you bring warmth and sweetness to your table.
How to make Strawberry Christmas Roll Cake
Each step in crafting this dessert unfolds like a gentle sonnet, celebrating the dance of flavors and textures. As you embark on this sweet endeavor, allow your senses to guide you in the creation of this exquisite roll cake, where precision and poise harmoniously unite.
Ingredients:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1 cup fresh strawberries, finely chopped
- Powdered sugar (for dusting)
- Fresh strawberries or mint leaves (optional)
Directions:
- Preheat your oven to 350°F (175°C), and prepare a 10×15-inch jelly roll pan by lining it with parchment paper, allowing an overhang for easy removal.
- In a mixing bowl, use high speed to blend the eggs and granulated sugar to a pale, thick froth, taking about 5 to 7 minutes. Enfold the warm notes of vanilla extract into the mixture.
- Sift together the flour, baking powder, and salt, inviting these dry ingredients to mingle, before gently folding them into the egg mixture with a spatula, preserving the airiness you’ve nurtured.
- Pour the (now soft and luscious) batter into the prepared pan, smoothing it evenly. Bake for 10 to 12 minutes, watching closely as it bakes to a gentle bounce upon your touch.
- Once baked, place a clean kitchen towel dusted with powdered sugar on the counter. Turn the warm cake onto this canvas, peel away the parchment, and fold it (spellbound) into a snug roll, using the towel to guide you. Set it aside to cool completely.
- While the cake cools, whip the heavy cream with powdered sugar and a hint of vanilla until stiff peaks grace the surface, then compassionately fold in the sun-kissed chopped strawberries, each piece bursting with flavor.
- Unveil your cooled cake, and spread the strawberry cream lovingly across its surface, before re-rolling it tightly without the towel.
- Allow your creation to find rest in the refrigerator for at least one hour, where it will chill and embrace its beautiful form. When ready to serve, dust with powdered sugar and adorn with extra strawberries, if you desire.
- Indulge in your masterpiece, and allow it to remain covered in the refrigerator for up to two days, savoring its charm chilled.
How to serve Strawberry Christmas Roll Cake
Present this enchanting roll cake on a rustic wooden platter, adorned with a delicate dusting of powdered sugar, as if it were freshly fallen snow. The vibrant red of the strawberries peeking through each slice sings a song of festive joy, encouraging your guests to partake in the sweetness of the season.
How to store Strawberry Christmas Roll Cake
Wrapped gently in plastic wrap, the roll cake will keep its air of enchantment in the refrigerator for two days. The cool air will only enhance its flavors, allowing you to savor its delights over the course of festive celebrations.
Tips to make Strawberry Christmas Roll Cake
- Always use room temperature eggs for a fluffy batter that rises beautifully.
- Ensure not to overmix the batter; a gentle fold is key to maintaining the airy texture.
- For a visually stunning presentation, consider using fresh mint leaves or edible flowers as garnishes, adding an elegant touch.
Variations
Feel free to substitute strawberries with delicious seasonal fruits like raspberries or blueberries, creating a delightful medley that reflects your own palate. For a hint of warmth, add a touch of almond extract to the cream filling, enhancing the symphony of flavors.
FAQs
-
Can I make this cake ahead of time?
Absolutely! This roll cake can be made up to two days in advance and stored in the refrigerator. -
What can I do if my cake cracks while rolling?
If your cake cracks, don’t worry; gently press the cracks together as you roll and cover them with whipped cream and strawberries, beautifully concealing any imperfections. -
Can I freeze the roll cake?
Yes, you can wrap the unfilled roll tightly in plastic and freeze it for up to one month. When ready to serve, simply thaw it in the refrigerator overnight.
As you delve into the art of baking, remember that it is a canvas upon which flavors dance and create. With patience and love, each pastry, bread, and dessert becomes a beautiful reflection of the joy and solace found within the process.
Strawberry Christmas Roll Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare a 10x15-inch jelly roll pan by lining it with parchment paper, allowing an overhang for easy removal.
- In a mixing bowl, blend the eggs and granulated sugar on high speed until pale and thick, for about 5 to 7 minutes. Add the vanilla extract.
- Sift the flour, baking powder, and salt together and gently fold them into the egg mixture with a spatula, preserving the airiness.
- Pour the batter into the prepared pan and bake for 10 to 12 minutes until it springs back when touched.
- Turn the warm cake onto a clean kitchen towel dusted with powdered sugar, peel away the parchment, and roll the cake up using the towel. Let it cool completely.
- While the cake cools, whip the heavy cream with powdered sugar until stiff peaks form, then fold in the chopped strawberries.
- Unroll the cooled cake and spread the strawberry cream evenly across its surface. Re-roll the cake tightly without the towel.
- Chill in the refrigerator for at least one hour before serving.
- Dust the roll cake with powdered sugar and garnish with extra strawberries or mint leaves if desired.
- Serve chilled and enjoy!