Rolled Strawberry Cake

Strawberry, is one of my favorite fruits!! The good thing living in California is there is a bunch of strawberry farms near by! Of course, we can go to strawberry farms to pick up the freshest strawberries by our own!!

We went to Swanton Berry Farm last weekend and had so much fun with picking up those cutest & freshest red strawberries!!!

Of course, I have to make some desserts with these fresh berries!!! The first one I’m going to make is—— Strawberry Cake Roll!!!

Ingredients: ( makes 4 – 6 servings)

One 12 by 19 inch (30 by 23 cm ) yellow sponge cake

* you can get one Yellow Cake Mixor follow the direction as below*

Nonstick veg-oil cooking spray or water
1/2 cup (2oz/60g) Pastry Flour (cake flour)
3 large eggs, separated
2 tbsp unsalted butter, melted and cooled
1 tbsp pure vanilla extract
1/2 cup (4oz/125g) sugar
1 tbsp lime juice

Instruction (yellow Sponge Cake):

Preheat the oven to 350F (180C). prepare a jelly roll pan 12 by 9 inch with the cooking spray or water and line with parchment paper. Measure the cake flour into a sifter and set aside.

In a small bow, mix together the egg yolks, melted butter, and vanilla. Then sift half of the flour on top. Using a silicone spatula, fold the ingredients together. Sift the remaining flour over the batter and fold in; set aside.

In a large bowl, using an electric mixer on high speed, whip the egg whites until foamy. Slowly add the sugar & lime juice and continue whipping until the egg whites are stiff and shiny.

Pour the 1/3 of egg white into the yolk batter, using silicone spatula, fold the ingredients together. Pour the remaining egg white over the batter and fold in.

Pour the batter into the prepared pan and spread it evenly. Bake until the cake is golden. 7-9 mins for the sheet pan.

When the sponge cake is still warm to the touch use a spatula or knife to loosen the edges from the pan. With a long side toward you, gently roll the cake into a cylinder with the parchment paper still attached to the bottom. allow cake to cool completely, about 40 mins, then unroll it on a work surface and remove the parchment paper.

The Filling Ingredients:

1/2 cup heavy cream.
1/2 tsp pure vanilla extract
1 tbsp confectioners sugar
1 cup strawberries

In a large bowl, combine the cream, vanilla, and confectioners’ sugar. Using a wire whisk, beat until soft peak form when the whisk is lifted, 5-7 minutes.

To assemble, spread the center of the cooled cake with whipped cream and scatter the berries on top the cream. Roll the cake into a log. Cover the cake rolled with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 8 hours.

To serve, you can put some whipped cream or frosting decoration on top of it.

If you love the combination of whipped cream and strawberry, you will definitely love this one!