I fell in love at first sight with this cake. Strawberries and cream not only taste soooo good but they look so pretty together and the rose piping on this cake makes it look so dainty and yummy! I’m so proud of myself for making my very first successful cake roll. 🙂 Try to search my blog and you will not find any cake roll here…it’s because I was too traumatized (too dramatic, hahaha) by my first try many years back, It was a big FAIL that I did not dare try again. Yep, I am a “once-bitten-twice-shy” kind of person. So this is a YAY! moment in my baking life! ;P
BUT this is far from being perfect, my sponge cake is over-baked *sad* because I forgot to lower the temp of my oven, I was baking something else ahead of this cake. I’m still sharing it though because this is history in the making..LOL!
I am posting this because I will be making it often for sure! I found this beautiful cake roll from my feed. It’s a video actually of how it’s made– they make it look so easy and of course I immediately want to try it. And what great timing because I have all the ingredients in stock..well, except some of my fresh strawberries are not that fresh anymore as I opened the package so I have to supplement with frozen ones.
Anyway. It’s been ages since I tried making a cake roll. .
The first one I tried was from my very first baking book with pictures –I was so inexperienced then. No one taught me how to bake. I just read the book and tried to recall everything from that one time we baked a sponge cake in Home Economics class in High School. But it did not stop me from trying again and again ( oh but not the cake roll hehe)
So if you think you cannot cook or bake..well, I am proof that anyone CAN cook and bake! I did not go to any cooking school, it’s just my passion that made me learn everything I know now. I am not claiming to be an expert on anything but I do have some special dishes and baked goods that I’m proud of! 🙂 (Hey, I think this paragraph should be in my About page 😉 )
Going back to this delicious cake roll.. I took a lot of photos while making it. I was in a very happy mood when I made this. Yes, strawberries and cream have that effect on me. No kidding. I’m serious. 🙂
Here it is. The recipe is from Crazy for Crust. I did not change anything in the original recipe and like a good girl, I followed the directions to the letter ( I was scared to mess it up..I’m still haunted by my failed chocolate walnut cake roll. LOL)
Happy Baking! 🙂
- 3 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- Powdered sugar, to aid in rolling
- FOR THE FILLING AND TOPPING:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 2 cups cold heavy whipping cream
- 1 pound fresh strawberries (plus more for topping, if desired)
- Preheat oven to 350°F. Line a 10×15” or 10.5×15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.
- Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Tap the pan twice on the counter to release air bubbles, then bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly.
- While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about ¼ cup powdered sugar.
- Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.
- Note: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.
- Make the filling: place cream cheese and sugar in a large bowl or the bowl of an electric mixer. Use mixer to beat the cream cheese and sugar until it’s smooth and fluffy, then beat in vanilla. Slowly add the heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form.
- To fill cake: wash and dry the berries very well. Slice about ¾ of the pound into small pieces, then pat the pieces dry. Carefully unroll the cake. Spread with some of the whipped cream mixture and top with the chopped strawberries. Carefully roll the cake back up as tight as possible, unsticking it from the towel as you go. Wrap the cake roll in plastic wrap and chill until ready to top and serve.
- To serve: frost with remaining whipped cream and remaining berries. I used a 1M tip to create roses all over the cake, but you can just frost it if you wish.