Description
Slathered with fresh strawberry whipped cream, this Spring Strawberry Cake Roll is perfect for parties and welcoming a new season.
Ingredients
Units
Scale
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup strawberry puree
- 1/4 cup sliced almonds, toasted
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and sugar together until glossy and soft peaks form.
- Add vanilla extract and mix until combined.
- Sift flour, baking powder, and salt into the egg mixture, folding gently until smooth.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes until the cake springs back when touched.
- Allow the cake to cool slightly, then roll it up in a clean kitchen towel dusted with powdered sugar.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold in the strawberry puree.
- Unroll the cake and spread the strawberry whipped cream evenly over the surface.
- Roll the cake back up, sprinkle with toasted almonds, and chill before serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 5