Preparation:
Make the cake:
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on medium-high speed for about 5 minutes, until thick and pale.
Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
Pour the batter into the prepared pan, spreading it out evenly.
Bake for 10-12 minutes, or until the cake is golden brown and springs back when lightly touched.
Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
Carefully roll the cake up with the towel, starting from one short side, and let it cool completely while rolled up.
Prepare the filling:
In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
Gently fold in the diced strawberries and strawberry jam until well combined.
Assemble the cake roll:
Once the cake has cooled completely, unroll it gently. Spread an even layer of the strawberry cream filling over the cake, leaving a small border on all sides.
Carefully roll the cake back up, without the towel this time, making sure it’s tightly rolled.
Serve:
Transfer the rolled cake to a serving platter, seam side down. Dust with powdered sugar or top with extra strawberries for garnish if desired.
Slice and enjoy!
This Strawberry Birthday Cake Roll is light, fresh, and perfect for a sweet celebration! Enjoy the burst of strawberry flavor in every bite!
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