Introduction
The Strawberry Cream Roll Cake is a delightful dessert that combines the lightness of a sponge cake with the richness of whipped cream and the freshness of strawberries. This rolled cake, also known as a jelly roll or Swiss roll in some variations, is both visually appealing and incredibly delicious. It’s perfect for special occasions, afternoon tea, or simply as a sweet treat to enjoy with your loved ones.
The History
The origins of the roll cake can be traced back to Central Europe, particularly Austria and Germany, where it was known as a “Swiss roll” or “Jelleyrolle.” The concept of rolling a thin sponge cake around a filling became popular across Europe and later spread worldwide. In Japan, it evolved into the delicate and elegant “roll cake” (ロールケーキ) we know today, often filled with fresh fruits like strawberries and light whipped cream. The Strawberry Cream Roll Cake is now a beloved classic in many bakeries and homes, especially during spring and summer when strawberries are in season.
Ingredients Breakdown
- Eggs: Provide structure and leavening to the sponge cake.
- Granulated Sugar: Sweetens the cake and helps create a fluffy texture when beaten with the eggs.
- All-Purpose Flour: Gives body to the sponge without making it too dense.
- Cornstarch: Lightens the flour mixture for a softer crumb.
- Baking Powder: Adds extra lift to ensure the cake rolls smoothly without cracking.
- Milk: Moisturizes the batter and enhances flavor.
- Vegetable Oil: Keeps the cake tender and moist.
- Vanilla Extract: Enhances the overall flavor profile.
- Heavy Whipping Cream: Forms the base of the creamy filling, offering a rich and airy texture.
- Powdered Sugar: Sweetens the whipped cream subtly.
- Fresh Strawberries: Offer a juicy, tart-sweet contrast and vibrant color.
Step-by-Step Recipe
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the edges.
- In a large bowl, beat 4 large eggs and 3/4 cup granulated sugar on high speed until thick and pale yellow (about 5 minutes).
- Sift together 2/3 cup all-purpose flour, 2 tbsp cornstarch, and 1/4 tsp baking powder over the egg mixture. Gently fold in using a spatula.
- Add 1/4 cup milk, 2 tbsp oil, and 1 tsp vanilla extract to a small bowl and mix well. Fold this liquid mixture into the batter carefully to maintain airiness.
- Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula.
- Bake for 12–15 minutes, or until the cake springs back when lightly touched.
- While still warm, run a knife along the edges to loosen the cake from the pan. Flip onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper.
- Roll the cake tightly with the towel underneath and let it cool completely on a wire rack.
- Unroll the cooled cake gently and spread a layer of whipped cream made from 1 1/2 cups heavy whipping cream and 1/4 cup powdered sugar. Arrange sliced strawberries evenly over the cream.
- Re-roll the cake carefully without the towel and transfer to a serving platter. Dust with powdered sugar before slicing.
Tips
- Make sure your eggs are at room temperature for better volume when beating.
- Don’t overmix the batter after adding the flour—this can cause the cake to become tough.
- Work quickly when spreading the whipped cream and strawberries to avoid the cake drying out.
- If the cake cracks slightly when rolling, don’t worry! You can hide imperfections with powdered sugar or a drizzle of strawberry sauce.
- Chill the cake for at least 30 minutes before slicing for cleaner cuts.
Variations and Customizations
- Chocolate Lover’s Twist: Add 2 tbsp cocoa powder to the dry ingredients for a chocolate sponge cake.
- Lemon Zest Variation: Add lemon zest and a few drops of lemon juice to the whipped cream for a refreshing twist.
- Berry Medley: Substitute or add blueberries, raspberries, or blackberries for added flavor and color.
- Chocolate Ganache Filling: Replace the whipped cream with a smooth chocolate ganache for a richer version.
- Matcha Roll: Add 1–2 tbsp matcha powder to the dry ingredients and use red bean paste with strawberries for an East Asian-inspired flavor combo.
Health Considerations and Nutritional Value
A typical slice of Strawberry Cream Roll Cake contains approximately 250–350 calories, depending on the size and ingredient proportions. While it’s not a low-calorie dessert, it does offer some nutritional benefits:
- Protein: From eggs and dairy.
- Fiber & Vitamins: Strawberries provide vitamin C, potassium, and dietary fiber.
- Healthy Fats: In moderation, the cream and oil contribute essential fats.
To make it healthier, consider substituting part of the sugar with natural sweeteners like honey or maple syrup, using low-fat cream, or reducing the amount used. You can also increase the fruit content and reduce the portion size to balance indulgence with nutrition.
Ingredients
For the Sponge Cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 2/3 cup all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp baking powder
- 1/4 cup milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
For the Filling:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 cup fresh strawberries, hulled and thinly sliced
Directions
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper; lightly grease the sides.
- Beat eggs and sugar in a large mixing bowl until thick and pale, about 5 minutes on high speed.
- Sift flour, cornstarch, and baking powder over the egg mixture. Gently fold in using a spatula until just combined.
- In a small bowl, mix milk, oil, and vanilla extract. Fold into the batter slowly, being careful not to deflate the mixture.
- Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula.
- Bake for 12–15 minutes or until the cake springs back when touched lightly.
- Remove from oven and immediately loosen the edges with a knife. Flip onto a clean kitchen towel dusted with powdered sugar.
- Peel off the parchment paper carefully. Roll the cake up in the towel while still warm, then place on a cooling rack to cool completely, about 1 hour.
- Unroll the cake gently. Spread whipped cream made by whipping heavy cream with powdered sugar until stiff peaks form. Arrange sliced strawberries evenly over the cream.
- Re-roll the cake carefully without the towel. Place seam side down on a serving platter. Dust with powdered sugar before slicing and serving.
