Description
A delightful dessert combining sweetness of strawberries with a light, fluffy cake, perfect for any occasion.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 cups fresh strawberries, hulled and sliced
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, combine the flour, baking powder, and salt.
- In another bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla extract.
- Gradually fold in the flour mixture until combined.
- Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Remove from the oven and let cool slightly before transferring to a clean dish towel.
- While warm, roll the cake in the towel to form a log and let it cool completely.
- Whip the heavy cream until soft peaks form.
- Carefully unroll the cake, spread the whipped cream evenly, and top with sliced strawberries.
- Roll the cake back up, seam side down.
- Dust with powdered sugar before serving.
Notes
For best results, ensure eggs are at room temperature for better volume when beaten. Don’t overmix the batter and allow the cake to cool fully before unrolling to avoid cracking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg