Strawberry Cake Roll

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


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
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