Strawberry Cake Roll dessert ππ°
Strawberry Cake Roll dessert ππ°
Prep Time: 20 minutes | Cooking Time: 10-12 minutes | Total Time: 2 hours | Kcal: 280 kcal | Servings: 10 servings
Ingredients:
4 large eggs, at room temperature
3/4 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, for dusting
1 cup strawberry jam
1 cup whipped cream
Directions:
Preheat the oven to 375Β°F (190Β°C). Line a 10x15-inch jelly roll pan with parchment paper and grease the paper lightly.
In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes.
Add the vegetable oil and vanilla extract, and mix until combined.
Sift in the cake flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan and spread it out evenly.
Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper. Starting at one short end, gently roll the cake and towel together into a log.
Let the cake cool completely, seam side down.
Unroll the cake and spread the strawberry jam evenly over the surface, leaving a small border around the edges.
Spread the whipped cream over the jam.
Carefully roll the cake back up, this time without the towel.
Transfer the cake roll to a serving platter, seam side down.
Dust the top with powdered sugar.
Chill for at least 1 hour before slicing and serving.
