Strawberry Roll

A light, fluffy sponge cake filled with sweet strawberry cream—perfect for any occasion! 

Servings: 8-10 slices

Prep Time: 20 minutes

Cook Time: 12 minutes

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Ingredients:

For the Sponge Cake:

• 4 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup milk
• 2 tablespoons melted butter

For the Filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ¾ cup fresh strawberries, finely chopped

For Garnish:

• Powdered sugar for dusting
• Extra strawberries for decoration

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Instructions:

1️⃣ Prepare the Sponge Cake:

• Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking tray with parchment paper.
• In a bowl, whisk eggs and sugar until fluffy. Add vanilla extract.
• Sift in flour, baking powder, and salt. Fold gently.
• Mix milk and melted butter, then add to the batter. Mix until smooth.
• Pour batter into the prepared pan, spreading evenly.
• Bake for 10-12 minutes until golden and springy to the touch.

2️⃣ Roll the Cake:

• Turn the warm cake onto a clean kitchen towel dusted with powdered sugar.
• Gently peel off the parchment paper and roll the cake with the towel.
• Let it cool completely while rolled.

3️⃣ Prepare the Filling:

• Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Fold in chopped strawberries.

4️⃣ Assemble the Roll:

• Unroll the cooled cake and spread the strawberry cream filling evenly.
• Roll it back tightly without the towel.
• Wrap in plastic wrap and refrigerate for 30 minutes to set.

5️⃣ Serve & Enjoy:

• Dust with powdered sugar and decorate with fresh strawberries.
• Slice and enjoy!

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Nutritional Values (Per Slice):

• Calories: ~200 kcal
• Carbohydrates: ~30g
• Protein: ~4g
• Fat: ~8g
• Sugar: ~15g