Strawberry Cream Roulade

Strawberry Cream Roulade

Ingredients:

For the Sponge Cake:

• Eggs: 4 large
• Sugar: ¾ cup
• Vanilla extract: 1 tsp
• All-purpose flour: ¾ cup
• Baking powder: 1 tsp
• Salt: ¼ tsp

For the Filling:

• Heavy cream: 1 ½ cups
• Powdered sugar: 2 tbsp
• Vanilla extract: 1 tsp
• Fresh strawberries: 2 cups, sliced

For the Topping:

• Crumb topping (optional): ½ cup crushed shortbread or graham crackers
• Powdered sugar: For dusting
• Fresh mint leaves (optional): For garnish

Instructions:

1. Prepare the Sponge Cake:
   • Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
   • In a mixing bowl, beat the eggs and sugar with an electric mixer for 4–5 minutes, until light and fluffy.
   • Gently fold in the vanilla extract.
   • Sift together the flour, baking powder, and salt, then gradually fold it into the egg mixture until combined.
   • Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes, or until the cake is springy to the touch.
2. Roll the Cake:
   • While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar.
   • Carefully peel off the parchment paper. Using the towel, roll the cake (starting from the short end) into a tight roll. Let it cool completely.
3. Prepare the Filling:
   • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Roulade:
   • Unroll the cooled cake gently. Spread the whipped cream evenly over the surface, leaving a 1-inch border.
   • Arrange the sliced strawberries over the whipped cream.
   • Carefully roll the cake back up without the towel, keeping it tight but gentle to avoid cracks.
5. Decorate and Serve:
   • Place the roll seam-side down on a serving platter.
   • Dust with powdered sugar and sprinkle the crumb topping over the roll.
   • Garnish with fresh mint leaves and additional strawberries if desired.
   • Slice and serve chilled.