Strawberry Cake Roll

As you may now know about me, there is very few non-chocolate desserts that could actually win a competition against a chocolate one, but this strawberry cake roll is one of them (of course I would prefer having both…)! It tastes a lot like a strawberry shortcake. This is not too sweet and it’s the first recipe on this blog without butter, oil or grease!!! I wouldn’t say it’s healthy with all the heavy cream, but it’s healthier than a lot of desserts! It’s delicious, easy to do and cute! Enjoy!
cake roll


Strawberry Cake Roll
For about 5 persons

Ingredients

4 eggs
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 tablespoon water
About 10 strawberries (add more to taste)
2 cups heavy cream
Directions
1. Preheat oven to 375°F. Grease a 17x11x1 inch pan and line with parchment paper.
2. Beat the eggs. Add the sugar while beating.
2. In a small bowl, sift the flour and the baking powder. Reserve.
3. After beating for 2-3 minutes slowly add the flour mixture and mix with a spoon. When the batter is homogeneous, add the water. Combine slowly.
4. Pour the batter on the pan and spread evenly with a spatula.
5. Bake for about 10 minutes. Don’t overbake because it will be hard to roll.
6. While the cake is baking, whip the heavy cream. You can add sugar to taste, but it’s very good without it! Cut the strawberries into little pieces and mix with the heavy cream. Refrigerate.
7. Lay a waxed paper on your counter (or a clean kitchen towel). As soon as your cake is out of the oven, remove from pan with the parchment paper, turn over on the waxed paper and remove the parchment paper, roll with the paper and let cool. 
8. When the cake is completely cool, unroll then spread the heavy cream with the strawberries on the cake. Roll again and you’re done!
cake roll 2

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Comments

  1. Rachel @ Bakerita says:

    So beautiful!
    I love strawberry shortcake and I've always been intrigued by the rolled cakes, so I'll definitely give this a shot once I can find a good basket of strawberries!

  2. Thank you so much Rachel, you will surely like it! And you will see it's very easy!

  3. Catherine says:

    Looks wonderful… gives me an idea for a strawberry-loving-boyfriend! Keep it up, Marjo !

  4. Thanks Cat ;)

  5. Looks delicious!! But I wonder if it would be possible to use cream cheese instead of heavy whipping cream?? I LOVE cream cheese!!

  6. this looks delicious. Thanks for sharing on Foodie Friends Friday.

  7. This looks so good! Thanks for linking up at Foodie Friends Friday! I am sharing your recipe on my facebook page!

    Robyn

    http://www.facebook.com/RobynsViewatHome

  8. How do you keep it from cracking when you roll it?

    • You have to roll it when it comes out of the oven, in another parchment paper or in a towel. If it cracks anyway, maybe it was overbake. Hope this helps!

  9. Hi, this looks super yummy, I have just found your post on the decorated roll, and I totally need to try and make it with my mum, it looks like so much fun, are you able to give the reciepe out in grams at all? thank you so much :)

  10. Hi, thanks so much for sharing your recipes. I tried this one and it tastes great but has a sticky texture. Is this the way it should be or have I made a mistake?

    • Thanks to you Jen for trying it :D Hum, I think it did happen to me that the outside of the cake was sticky but not the entire cake, is it the case? If so I guess it’s ok, but if the entire cake is sticky, it’s not suppose to!

  11. Hello!!I’d like to try this cake roll, would you please tell me how many flour and sugar do you use in GRAMS?and is it granulated sugar?
    thank you :)

  12. I’m always looking for a great cake roll recipe and I think I finally found it! My cake is cooling now and I just had to tell you that this was the spongiest, loveliest cake to work with. I added a smidge of vanilla extract to the batter. Thanks so much for the great recipe!

  13. Hey, this is my first time making a cake roll and I’m wondering why your recipe seems to be different than others. They all require cake flour and separated eggs and such and seem altogether more difficult. Does the type of flour and method really make a difference because yours looks like the best and it looks like it takes less effort. Thanks!

    • Hello Kaitlin! This is a big question. The only thing I can say is that this cake is delicious! It might be a little less fluffier than the ones with cake flour but give it a try and you’ll see ;)

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