🍓🍓🍓 Strawberry Roll Cream Cake 🍓🍓🍓
🍓Ingredients🍓
For the cake:
4 large eggs, room temperature2/3 cup (130g) granulated sugar1 teaspoon vanilla extract (5 ml)3/4 cup (90g) all-purpose flour1 teaspoon baking powder (5g)a pinch of saltPowdered sugar for dusting
For the filling:
1 cup heavy cream (240 ml)1/4 cup (30g) powdered sugar1/2 teaspoon (2.5 ml) vanilla extract1 cup (about 10-12) fresh strawberries, sliced
🍓Instructions🍓
Preheat oven to 375°F (190°C). Line a jelly roll with parchment paper and lightly grease it. In a large bowl, beat together the eggs and granulated sugar until light and fluffy. Add vanilla extract and continue beating. Sift the flour, baking powder and salt into the egg mixture and fold gently until combined. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 10-12 minutes or until the cake is golden brown and springs back when touched. Put a clean kitchen towel on it and dust it with powdered sugar. Turn the hot cake onto the towel, remove the parchment paper, and roll the cake in the towel. Great completely on a wire shelf. While the cake cools, beat the heavy cream with powdered sugar and vanilla extract until it forms stiff peaks. Carefully unroll the cooled cake. Spread the whipped cream over the cake and place the cut strawberries on top.
