🍓🍰 Strawberry Birthday Cake Roll 🎉🍰
Introduction
This Strawberry Birthday Cake Roll is a light, festive, and visually stunning dessert perfect for any birthday or celebration. With a fluffy sponge cake, creamy whipped filling, and fresh strawberries, this cake roll is as delicious as it is elegant. It’s simple to make and will wow your guests with every slice!
Ingredients
- 🥚 4 large eggs
- 🍬 3/4 cup granulated sugar
- 🍯 1 teaspoon vanilla extract
- 🍚 1 cup all-purpose flour
- 🧶 1 teaspoon baking powder
- 🧐 1/4 teaspoon salt
- 🍬 1/4 cup powdered sugar (for dusting)
- 🥛 1 cup whipped cream
- 🍓 1 cup sliced strawberries
Instructions
1. Prepare the Cake:
- Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs, granulated sugar, and vanilla extract using an electric mixer on high speed until light, pale, and fluffy (about 5 minutes).
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture until no streaks of flour remain. Be careful not to overmix to keep the batter light and airy.
- Pour the batter into the prepared pan and spread it evenly using a spatula.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
2. Roll the Cake:
- While the cake is still warm, dust a clean kitchen towel with powdered sugar.
- Invert the cake onto the prepared towel, and carefully peel off the parchment paper.
- Roll the cake up with the towel from short end to short end to create a spiral shape. Allow it to cool completely at room temperature.
3. Add the Filling:
- Once the cake has cooled, gently unroll it.
- Spread the whipped cream evenly over the surface of the cake.
- Top the whipped cream with a layer of sliced strawberries, ensuring they are distributed evenly.
4. Re-Roll and Chill:
- Carefully roll the cake back up (without the towel), ensuring the filling stays inside.
- Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
5. Serve and Enjoy:
- Remove the cake from the refrigerator and slice into even portions.
- Dust the top with additional powdered sugar, garnish with extra strawberries, and serve this beautiful and delicious dessert!
Tips for Perfect Results
- Beat the Eggs Well: Whipping the eggs and sugar until pale and fluffy is key for a light and airy sponge cake.
- Roll While Warm: Rolling the cake while it’s still warm prevents cracks and helps the cake hold its shape.
- Avoid Overmixing: Gently fold the flour mixture to maintain the batter’s volume and fluffiness.
- Chill for Best Results: Chilling the cake roll ensures the filling sets and makes it easier to slice cleanly.
- Custom Decorations: Add sprinkles, melted chocolate drizzle, or edible flowers for a more festive birthday presentation.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought whipped cream? A: Yes, store-bought whipped cream can save time, but homemade whipped cream provides a fresher taste and better texture.
Q: How do I prevent the cake from cracking? A: Rolling the cake while warm and using a dusted towel helps prevent cracks. If it does crack, don’t worry—frosting or powdered sugar can easily hide imperfections!
Q: Can I make this cake roll ahead of time? A: Absolutely! Prepare the cake roll up to 1 day in advance and store it in the refrigerator until ready to serve.
Q: Can I use other fruits for the filling? A: Yes! Blueberries, raspberries, or kiwi make excellent alternatives to strawberries.
Q: How do I store leftovers? A: Wrap leftover cake roll tightly in plastic wrap and store it in the refrigerator for up to 3 days.
Common Mistakes and Solutions
- Mistake: Cake is too dry.
- Solution: Avoid overbaking. Check for doneness at the 10-minute mark and remove the cake as soon as it springs back when touched.
- Mistake: Cake cracks when rolling.
- Solution: Roll the cake while it’s still warm and pliable, and use powdered sugar on the towel to prevent sticking.
- Mistake: Filling seeps out while rolling.
- Solution: Spread an even layer of whipped cream and keep the filling thin to prevent overflow.
- Mistake: Cake sticks to parchment paper.
- Solution: Peel off the parchment paper gently while the cake is still warm.
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