Description
This Easy Strawberry Cake Roll is a light and fluffy sponge cake filled with a sweet and slightly thickened fresh strawberry filling. Perfect for a refreshing dessert, it combines a tender cake base with the natural sweetness and texture of strawberries, rolled into an elegant and impressive dessert that’s simple to make and delightful to eat.
Ingredients
Scale
Cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1/4 cup milk
- 1 teaspoon vanilla extract
Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 10×15 inch baking sheet with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix Dry and Wet Ingredients: In a medium bowl, whisk together the flour, sugar, cornstarch, baking powder, and salt. In a separate bowl, whisk the eggs, milk, and vanilla extract until combined. Fold the wet ingredients into the dry ingredients gently, mixing just until combined to maintain the cake’s light texture.
- Bake the Cake: Pour the batter evenly onto the prepared baking sheet and spread it out smoothly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean and the cake is springy to touch.
- Cool and Remove Cake: Immediately after baking, invert the cake onto a clean tea towel and gently peel off the parchment paper while the cake is still warm to prevent cracking.
- Prepare Strawberry Filling: In a medium bowl, stir together the sliced strawberries, sugar, cornstarch, and water until the mixture is evenly combined to create a thickened fruit filling.
- Assemble the Roll: Spread the strawberry filling evenly over the surface of the cake while still slightly warm to help with rolling.
- Roll and Chill: Starting from one of the short ends, carefully roll up the cake with the filling inside. Wrap the rolled cake snugly in the tea towel and refrigerate for at least 2 hours or overnight to allow it to set and hold its shape.
- Slice and Serve: Remove the cake roll from the refrigerator, unwrap, slice into portions, and serve chilled or at room temperature.
Notes
- Make sure the eggs are at room temperature for better mixing and a fluffier cake.
- Peeling off the parchment paper while the cake is still warm prevents cracking when rolling.
- You can substitute fresh strawberries with other fresh berries like raspberries or blueberries.
- For a richer taste, add a light dusting of powdered sugar on top before serving.
- Store the cake roll covered in the refrigerator for up to 3 days.
