- Airy Strawberry Roll Cake

$- 4 large eggs - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/4 cup milk - 1 cup heavy cream - 2 tablespoons powdered sugar - 1 cup fresh strawberries, sliced - 1 tablespoon lemon juice - Fresh mint leaves (for garnish, optional) To make an airy strawberry roll cake, you need fresh, quality ingredients. The eggs act as the base for your cake. They provide structure and moisture. Granulated sugar adds sweetness and helps with the cake's fluffiness. Vanilla extract gives it a lovely aroma and flavor. Using all-purpose flour and baking powder helps the cake rise. The salt enhances all the flavors while adding balance. Milk adds moisture and lightness to the batter. Heavy cream is essential for the whipped cream filling. It makes the cream rich and thick. Fresh strawberries are key for flavor. They add a burst of freshness and sweetness. Lemon juice brightens the taste of the strawberries. Lastly, mint leaves are optional but add a nice touch for presentation. This list of ingredients works together to create a cake that is both light and delicious. You can find the Full Recipe for more detailed cooking steps. - Preheat your oven to 350°F (175°C). Prepare a 15x10 inch jelly roll pan with parchment paper and a light greasing. - In a large bowl, crack 4 large eggs. Add 1 cup granulated sugar. Beat this mixture on high speed for 5-7 minutes. You want it light and fluffy. - In another bowl, mix 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gently fold this dry mix into the egg mixture. Be careful not to deflate it. - Pour the batter into the prepared pan. Spread it evenly, reaching all the edges. - Place the pan in the oven. Bake for 12-15 minutes. The cake should be a light golden color. Insert a toothpick in the center; it should come out clean. - Dust a clean kitchen towel with powdered sugar. Once the cake is baked, invert it onto the towel. Carefully peel off the parchment paper. - Roll the cake tightly in the towel from one short end. This helps it keep its shape while cooling. - To make the whipped cream, beat 1 cup heavy cream with 2 tablespoons powdered sugar in a bowl until stiff peaks form. Set aside. - In a small bowl, combine 1 cup sliced strawberries with 1 tablespoon lemon juice. Toss gently and let them sit for about 10 minutes. This enhances their sweetness. - Once cooled, carefully unroll the cake. Spread the whipped cream over the cake, leaving a small border. Top with the macerated strawberries. - Start rolling the cake up from one end, this time without the towel. Place it seam-side down on a serving platter. - For a lovely finish, dust the top with powdered sugar and add fresh mint leaves for garnish. This cake is a light and fluffy delight, perfect for any occasion. For the complete recipe, check out the Full Recipe. To make your strawberry roll cake light and fluffy, use proper folding techniques. Folding helps keep air in the batter. This air creates a nice, airy texture. When you mix the dry ingredients with the egg mixture, do it gently. Avoid over-mixing, as this can cause the batter to deflate. The ideal baking time is crucial too. Set your oven to 350°F (175°C). Bake the cake for about 12-15 minutes. Look for a light golden color. A toothpick inserted in the center should come out clean. This means the cake is ready to come out. Garnishing the cake can make it even more special. Use fresh strawberries and mint leaves for a bright touch. Slice the strawberries and spread them on top after adding the cream. The green mint adds a nice color contrast. Another simple idea is to dust the top with powdered sugar. This adds a sweet finish and looks pretty. Just sprinkle it lightly to avoid clumping. These small touches can turn your cake into a stunning centerpiece. For the full recipe, check out the details! {{image_4}} You can easily change the flavor of your airy strawberry roll cake. - Adding cocoa powder for a chocolate twist: Simply mix in a few tablespoons of cocoa powder with your dry ingredients. This gives a rich chocolate flavor to your cake. It pairs well with whipped cream and strawberries. - Using different fruits like blueberries or raspberries: Swap out strawberries for blueberries or raspberries. Both work great and add a nice color and taste to the cake. Just make sure to adjust the sugar for sweeter fruits. If you want to try something different with the filling, consider these options: - Mascarpone cheese alternative: Use mascarpone cheese instead of whipped cream. It gives a creamy texture that is rich and smooth. Just mix it with a bit of sugar to sweeten it. - Infusing flavors like almond or lemon in whipped cream: You can add almond extract or lemon zest to your whipped cream. This adds a lovely aroma and flavor that makes the cake even more special. Explore these variations to make your airy strawberry roll cake unique. For the full recipe, check the detailed steps provided earlier. To keep your cake fresh, store it in the fridge. Wrap it tightly in plastic wrap or place it in an airtight container. This way, it stays moist and delicious. You can store it for up to three days. If you want to keep it longer, freezing is a great option. Slice the cake first, and wrap each piece in plastic wrap. Then, place the slices in a freezer-safe bag or container. This method helps to save space and makes it easy to grab a slice later. In the fridge, your strawberry roll cake lasts about three days. After that, it may start to lose its taste and texture. Check for any off smells or visible mold. If you see these signs, it’s best to discard the cake. Always trust your senses. If it looks or smells bad, it’s not safe to eat. Enjoy your cake while it’s fresh for the best flavor and texture! One mistake is overmixing the batter. This can make the cake dense. Always fold gently to keep it airy. Another issue is not preparing the towel. Dusting it with sugar helps the cake not stick. Lastly, do not skip cooling the cake while rolled. This helps it keep its shape. Yes, you can! Make the cake a day before serving. Just wrap it in plastic wrap after it cools. Store it in the fridge. The flavors will blend nicely overnight. Just add the whipped cream and strawberries before serving for freshness. Check the color and texture. The cake should be light golden brown. A toothpick inserted in the center should come out clean. If it’s wet, it needs more time. Keep an eye on the cake during the last minutes of baking. Absolutely! Use a gluten-free flour blend instead of all-purpose flour. Make sure it has a good mix of starch and protein. This will help maintain the cake’s texture. Adjust the baking time as needed, since gluten-free flours can vary. If your cake breaks, don’t panic! You can still fix it. Just patch the break with whipped cream. Roll it tightly and cover the break with more cream and strawberries. This makes it look beautiful and hides any flaws. The airy strawberry roll cake is easy and fun to make. We reviewed the ingredients, steps, and tips for a perfect result. Use fresh strawberries and cream for the best flavor. Feel free to try different fruits or flavors. Store leftovers correctly to keep them fresh. This cake is sure to impress at any gathering. Enjoy making and sharing this delicious treat!$

- Airy Strawberry Roll Cake

Indulge in the deliciousness of this Fluffy Strawberry Roll Cake! With light and airy layers, fresh strawberries, and a sweet whipped cream filling, this cake is a delightful treat for any occasion. Perfect for impressing guests or enjoying at home, our easy recipe guides you step-by-step to create this stunning dessert. Click to explore the full recipe and create your own yummy masterpiece!

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Ingredients

4 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk

1 cup heavy cream

2 tablespoons powdered sugar

1 cup fresh strawberries, sliced

1 tablespoon lemon juice

Fresh mint leaves (for garnish, optional)

Instructions

Preheat your oven to a comfortable 350°F (175°C). Prepare a 15x10 inch jelly roll pan by lining it with parchment paper and lightly greasing it.

Take a large mixing bowl and combine the eggs with granulated sugar. Using an electric mixer, beat the mixture on high speed for about 5-7 minutes, until it becomes light, pale, and fluffy.

Stir in the vanilla extract until fully integrated into the egg-sugar mixture.

In a separate bowl, combine the flour, baking powder, and salt. Gradually incorporate this dry mixture into the egg mixture using a folding technique, carefully avoiding deflation of the batter to keep it airy.

Gently pour in the milk and fold everything together until just combined, ensuring a smooth batter without over-mixing.

Evenly spread the batter into your prepared jelly roll pan, making sure to reach the edges for a uniform thickness.

Place the pan in the preheated oven and bake for approximately 12-15 minutes. The cake should turn a light golden color, and a toothpick inserted into the center should come out clean.

As the cake bakes, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, take it out of the oven and swiftly invert it onto the prepared towel.

Carefully peel away the parchment paper from the cake’s surface. Starting from one short end, roll the cake tightly in the towel. Allow it to cool completely while rolled, which will help maintain its shape.

While your cake cools, prepare the whipped cream by beating the heavy cream with powdered sugar in a mixing bowl until stiff peaks are formed. Set this delightful whip aside.

In a small bowl, combine the sliced strawberries with lemon juice, tossing them gently. Allow them to macerate for about 10 minutes to enhance their natural sweetness and flavor.

Once the cake has cooled down, carefully unroll it. Spread the whipped cream evenly over the entire surface of the cake, leaving a small border around the edges to prevent overflow. Top the whipped cream with the macerated strawberries, distributing them evenly.

Starting from one end, slowly and carefully roll the cake back up, this time without the towel. Once rolled, place it seam-side down onto a serving platter.

For an elegant finish, lightly dust the top of the roll cake with additional powdered sugar and adorn it with fresh mint leaves, making it a visual treat.

Prep Time: 25 mins | Total Time: 1 hour | Servings: 8-10