Description
This delightful Strawberry Cake Roll features a light and fluffy cake filled with a luscious strawberry cream, making it a perfect dessert for any occasion.
Ingredients
Units
Scale
Paste:
- 2 tablespoons / 30 g unsalted butter, softened (softer than room temp, but not melted)
- 2 1/2 tablespoons / 30 g granulated sugar
- 1/3 cup / 40 g cake flour, sifted
- 1 large / 30 g egg white
- food coloring
Cake:
- 3 large eggs, separated
- 6 tablespoons / 75 g granulated sugar, divided
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons / 23 g whole milk
- 1/2 teaspoon almond extract
- 1/2 teaspoon kosher salt
- 2/3 cup / 67 g cake flour*, sifted
- food coloring
Filling:
- 1 cup / 240 g heavy whipping cream
- 1/4 teaspoon unflavored powdered gelatin
- 1/2 ounce / 14 g freeze-dried strawberries
- 3 tablespoons / 38 g granulated sugar
- 1 tablespoon / 8 g powdered sugar
Instructions
- Preheat oven to 350 degrees F. Lightly butter or grease the bottom and sides of a 15 by 10-inch jelly roll pan; line with parchment paper (if using a design template, place the printed template underneath the parchment paper, or trace it onto the back side of the parchment with thick pencil lines).
- To make design paste, with a spatula or wooden spoon, mix butter and sugar together until you get a smooth paste. Add flour and mix until partially incorporated, then add egg white and mix until smooth. Paste should have a buttercream-like consistency.
- …
Notes
- *Cake flour is very important for this recipe to work (AP is just too heavy and you’ll end up with a super thin, dense layer of cake instead of a light and fluffy one).
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
