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Strawberry Roll Cake

A delightful and airy sponge rolled with a strawberry-scented cream, perfect for sharing as a modestly theatrical dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Bakery
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Sponge
  • 55 ml milk
  • 45 ml vegetable oil
  • 65 g cake flour
  • 4 large egg yolks
  • 4 large egg whites
  • 60 g sugar (for the sponge)
  • 5 ml lemon juice
For the Cream Filling
  • 180 g heavy cream
  • 10 g sugar (for the cream)
  • 25 g strawberry jam

Method
 

Preparation
  1. In a bowl, mix milk and vegetable oil well. Add cake flour and incorporate egg yolks, mixing until smooth.
  2. In a separate bowl, whisk egg whites with sugar and lemon juice until stiff peaks form. Gently fold into the egg yolk mixture.
  3. Prepare a 28x28 cm pan with baking paper. Pour in the batter and bake in a preheated oven at 150°C for 23 to 25 minutes.
  4. Once baked, remove from the pan and cut one edge of the cake.
Filling
  1. Whisk the heavy cream with sugar until soft peaks form, then mix in the strawberry jam.
  2. Spread the cream filling over the sponge and roll it up gently.
  3. Refrigerate the rolled cake for at least 3 hours before slicing.

Notes

For best results, line the pan well and use a long spatula for evenly spreading the batter. Ensure the egg whites are whisked to glossy but not dry peaks. Roll the sponge gently while warm to prevent cracks. Serve with optional powdered sugar, strawberries, or warmed jam.