Description
A light and fluffy sponge cake rolled with fresh strawberries and whipped cream for a delightful dessert.
Ingredients
Scale
For the Crust:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries, sliced
- Extra powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until light and fluffy. Mix in vanilla extract.
- Sift flour, baking powder, and salt into the egg mixture. Gently fold until just combined.
- Pour batter into the prepared pan, spreading evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Roll the cake with the towel from the short end and let cool completely.
- Whip heavy cream and powdered sugar until stiff peaks form. Unroll the cooled cake and spread with whipped cream, then top with sliced strawberries.
- Roll the cake back up without the towel. Chill for at least 1 hour before serving. Dust with powdered sugar before slicing.
Notes
You can customize the seasonings to taste.