Description
This Easy Strawberry Cake Roll is a light and fluffy sponge cake filled with a fresh strawberry filling. The cake is baked until golden and rolled up with a sweet, slightly thickened strawberry mixture to create a delightful dessert perfect for any occasion. Its combination of tender cake and fruity filling makes it an irresistible treat.
Ingredients
Scale
Cake Batter
- 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 the Oven: Preheat your oven to 375°F (190°C) and line a 10×15 inch baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare the Batter: In a medium bowl, whisk together the all-purpose flour, sugar, cornstarch, baking powder, and salt. In a separate bowl, whisk the eggs, milk, and vanilla extract until combined. Gradually add the wet ingredients to the dry mix and whisk until just combined without overmixing for a light texture.
- Bake the Cake: Pour the batter onto the prepared baking sheet and spread it evenly to cover the surface. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Invert the Cake: Remove the cake from the oven and immediately invert it onto a clean tea towel. Carefully peel off the parchment paper while the cake is still warm to prevent tearing.
- Prepare the Strawberry Filling: In a medium bowl, mix the sliced strawberries with sugar, cornstarch, and water, stirring until the mixture is well combined and slightly thickened.
- Spread the Filling: Evenly spread the strawberry filling over the surface of the inverted cake, making sure to distribute it uniformly for consistent flavor in every bite.
- Roll the Cake: Starting from one of the short ends, carefully roll the cake up with the filling inside. Wrap the rolled cake tightly in the tea towel and refrigerate for at least 2 hours or overnight to allow it to set and make slicing easier.
- Serve: After chilling, slice the cake roll into even pieces and serve as a delicious dessert or snack.
Notes
- Ensure eggs are at room temperature to help the batter rise better.
- Rolling the cake while still warm prevents cracks and helps the cake maintain its shape.
- Refrigerating the cake roll helps to set the filling and makes for cleaner slices.
- You can dust the top of the cake roll with powdered sugar before serving for an elegant finish.
- Use fresh, ripe strawberries for the best flavor in the filling.
