This cake roll recipe is just the right combination of light, fluffy and sweet. It’s so easy to make that you might even find yourself making it more often than once a month! This strawberry cake roll is perfect for springtime celebrations or as an after school snack.,
This recipe is a Japanese roll cake that is typically made with strawberry filling. It is a very popular dessert in Japan and the United States.
Many home chefs have never attempted to make a cake roll, often known as a Swiss roll. The reason for this is most likely because this lovely cake seems to be really difficult to make—which is far from the case. This delicious strawberry cake roll recipe is a quick and spectacular spring-summer dessert that feeds a multitude.
The delicate and fluffy cake roll has a sweet, creamy filling. You can create this stunning cake roll in your own home using simple baking items including eggs, sugar, flour, baking powder, and cream. Do you want a dessert that will wow your guests? Make this simple Strawberry Cake Roll at home!
Strawberry Cake Rolling Instructions
Begin by preparing the sponge. Using parchment paper, line a baking pan. With a hand mixer, whip the egg whites and lemon zest until firm peaks form. In a separate large mixing bowl, whisk together the egg yolks and sugar until smooth. Continue to mix in the flour and baking powder until well incorporated. Mix on low until the batter is smooth, adding whipped egg whites a tablespoon at a time.
It’s vital to line the pan with parchment paper before putting the cake batter into it; this will make rolling the cake simpler. Preheat the oven to 350°F and bake for 10-12 minutes. To begin, ensure sure the cake is not overbaked. When you roll it, it will break as a result of this.
Prepare the filling in the meanwhile. Whip the cream with the powdered sugar until it forms stiff peaks. With a spatula, gently fold in the softened mascarpone, then fold in the chopped strawberries.
After the cake has cooled somewhat, spread the filling evenly over the top and sides, being careful to cover the whole surface.
Make careful to roll the cake while it’s still hot. Warm cake is more malleable and less prone to fracture. Allow the cake to cool completely before adding the filling. After the cake has been entirely rolled, place it in the refrigerator to chill.
Variations on Strawberry Cake Rolls
Use almond flour instead of all-purpose flour and a keto-friendly sugar alternative to make it keto.
This cake is not vegan since it requires eggs to make it fluffy.
If you’re in a hurry, you may make the sponge using cake mix!
Cream cheese may be substituted for mascarpone cheese.
The Strawberry Cake Roll may be filled with a wide range of fillings. Plain whipped cream, strawberry jelly, or marshmallow fluff are all good options.
Easy Strawberry Cake Roll Recommendations
If the cake bounces back when you probe it with your fingers, it’s ready to take out of the oven.
The filling may alternatively be made using chocolate buttercream. 1 14 cup melted butter, 3 12 cup powdered sugar, 34 cup cocoa powder, 3 tablespoons cream, 14 teaspoon salt, and 1 teaspoon vanilla extract
How to Keep Strawberry Cake Rolls Fresh
Swiss roll leftovers may be kept in the fridge for up to three days. It should be kept in an airtight container.
Instructions
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Using parchment paper, line a baking pan.
Step 1
Step 1
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Using parchment paper, line a baking pan.
Hand-whip egg whites and lemon zest in a medium mixing bowl until firm peaks form.
Step 2
Step 2
In a large mixing basin, whisk together the egg yolks and sugar until smooth. Continue to mix in the flour and baking powder until well incorporated.
Step 3
Step 3
Hand-whip egg whites and lemon zest in a medium mixing bowl until firm peaks form.
Mix on low until the batter is smooth, adding whipped egg whites a tablespoon at a time.
Step 4
Step 4
Bake for 10-12 minutes after pouring onto a baking pan.
Step 5
Step 5
In a large mixing basin, whisk together the egg yolks and sugar until smooth. Continue to mix in the flour and baking powder until well incorporated.
Whip the cream with the powdered sugar until stiff peaks form.
Step 6
Step 6
With a spatula, gently fold in the softened mascarpone, then fold in the chopped strawberries.
Step 7
Step 7
Mix on low until the batter is smooth, adding whipped egg whites a tablespoon at a time.
Place the cake on a clean kitchen towel that has been liberally dusted with powdered sugar, and remove the parchment paper from the bottom of the cake.
Step 8
Step 8
Make two shallow horizontal incisions 2 cm apart on the shorter side of the cake using a serrated knife.
Step 9
Step 9
Bake for 10-12 minutes after pouring onto a baking pan.
Starting at a short end, wrap up the cake and towel with the baking paper-lined towel.
Step 10
Step 10
Allow to cool fully before serving.
Step 11
Step 11
Whip the cream with the powdered sugar until stiff peaks form.
Unroll the cake and cover it with the strawberry filling. Roll up tightly again and leave in the fridge for at least two hours to cool.
Step 12
Step 12
Sprinkle the roll with powdered sugar and extra chopped strawberries before slicing and serving.
The “light and fluffy swiss roll recipe” is a cake roll recipe that is light and fluffy. The cake roll has a sweet strawberry filling, cream cheese icing, and powdered sugar.
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