Strawberries ‘n’ Cream Cake Roll
A few weeks ago we had a lot of fun with cupcake and cake decorating– I hope you feel more confident with your piping skills now! With Mother’s Day approaching and spring in the air (dear allergies, thank you for the reminder spring is here) I figured we all need something fresh, light, airy, and PINK. Let me introduce you to this wonderful vanilla sponge cake filled with homemade strawberry cream cheese frosting… the strawberries ‘n’ cream cake roll!
Today I’m going to walk you through step-by-step photos and careful explanations so you feel ready to tackle this unique beauty. Intimidated by cake rolls or does sponge cake freak you out? This is your time to be fearless, empowered, and assured. I got you covered today!
One of my favorite summer combos is strawberries and cream. In fact, I’m sitting here eating a bowl of strawberries and ice cream (topped with fudge of course) as I write this. I could seriously eat that and waffles with strawberries and whipped cream every single day and not get sick of it. This combo is also great on or in cake like this gorgeous Swiss roll. A perfectly refreshing summer dessert that is loved by all!
Cake rolls look really fancy as well as complicated but they are actually quite easy to make. I was intimidated by them for the longest time but I made my first one ever not even a year ago and fell in love with not just the look but also the taste/texture and even the fun unique process.
What is Sponge Cake?
It’s similar to angel food cake in that it relies mostly on egg whites for volume. The texture is relative as well– light, airy, and moist. Unlike angel food cake, however, sponge cake includes egg yolks for a little richness and flavor. They’re still worlds lighter than, say, a yellow cake and pound cake because they contain no oil or butter. That’s right– there is no oil or butter in this cake recipe.
Typical sponge cakes don’t use any chemical leavener, but I prefer a little baking powder for extra lift. Additionally, a little buttermilk for moisture and cake flour to keep things extra soft. I’d steer clear of all-purpose flour which will only weigh it down.
The cake doesn’t have much fat (oil or butter) in it which makes it more pliable and easy to roll up. What’s also nice about not having much fat is that you can feel a little less guilty about the yummy creamy goodness that is all spiraled up in it. Oh and since it is such a thin cake it also takes very little time to bake which is extremely nice in the summer when you’re battling the heat.
Ingredients
Preparation
Today I’m going to walk you through step-by-step photos and careful explanations so you feel ready to tackle this unique beauty. Intimidated by cake rolls or does sponge cake freak you out? This is your time to be fearless, empowered, and assured. I got you covered today!
One of my favorite summer combos is strawberries and cream. In fact, I’m sitting here eating a bowl of strawberries and ice cream (topped with fudge of course) as I write this. I could seriously eat that and waffles with strawberries and whipped cream every single day and not get sick of it. This combo is also great on or in cake like this gorgeous Swiss roll. A perfectly refreshing summer dessert that is loved by all!
Cake rolls look really fancy as well as complicated but they are actually quite easy to make. I was intimidated by them for the longest time but I made my first one ever not even a year ago and fell in love with not just the look but also the taste/texture and even the fun unique process.
What is Sponge Cake?
It’s similar to angel food cake in that it relies mostly on egg whites for volume. The texture is relative as well– light, airy, and moist. Unlike angel food cake, however, sponge cake includes egg yolks for a little richness and flavor. They’re still worlds lighter than, say, a yellow cake and pound cake because they contain no oil or butter. That’s right– there is no oil or butter in this cake recipe.
Typical sponge cakes don’t use any chemical leavener, but I prefer a little baking powder for extra lift. Additionally, a little buttermilk for moisture and cake flour to keep things extra soft. I’d steer clear of all-purpose flour which will only weigh it down.
The cake doesn’t have much fat (oil or butter) in it which makes it more pliable and easy to roll up. What’s also nice about not having much fat is that you can feel a little less guilty about the yummy creamy goodness that is all spiraled up in it. Oh and since it is such a thin cake it also takes very little time to bake which is extremely nice in the summer when you’re battling the heat.
Ingredients
- 6 eggs
- 3 cups sugar, divided (600 g)
- 2 tablespoons oil
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla
- 1 ½ cups flour (185 g)
- ¼ cup powdered sugar (40 g)
- 8 oz cream cheese, softened (225 g)
- 1 tablespoon vanilla
- 2 cups strawberry, sliced (300 g)
Preparation
- Preheat oven to 350°F (180°C).
- In a bowl, whisk the eggs until pale yellow, about 2 minutes.
- Add in the 2½ cups (300 grams) sugar and whisk again until combined.
- Mix in oil, baking powder, salt, and vanilla.
- Add in flour, and fold until smooth and combined.
- Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
- Bake for 10-15 minutes, or until cooked through.
- Lay out a kitchen towel and sprinkle with powdered sugar.
- Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
- Refrigerate cake for 30 minutes.
- In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
- Place the cake on the counter and unroll.
- Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
- Tightly roll the cake bake up, this time just using the towel as a guide.
- Top with powdered sugar.
- Slice and serve.
- Enjoy!
