- Airy Strawberry Roll Cake

$To make the airy strawberry roll cake, gather these essential ingredients: - 4 large eggs - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/4 cup milk - 1 cup heavy cream - 2 tablespoons powdered sugar - 1 cup fresh strawberries, sliced - 1 tablespoon lemon juice - Fresh mint leaves (for garnish, optional) Using high-quality ingredients makes a big difference in taste. Fresh strawberries will give your cake bright flavor. Look for eggs that are organic or free-range for richer yolks. Use pure vanilla extract instead of imitation for a true vanilla flavor. You can also add optional ingredients for extra flair. Consider a splash of almond extract in the batter or a sprinkle of orange zest with the strawberries. These small touches can elevate your cake to new heights. For the full recipe, you can find detailed steps in the next section. To make the cake batter, start by preheating your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper and grease it lightly. In a large bowl, beat 4 large eggs and 1 cup granulated sugar with an electric mixer on high speed for about 5-7 minutes. You want the mix to look pale and fluffy. Next, add 1 teaspoon of vanilla extract and mix until combined. In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually fold this dry mix into the egg mix. Be gentle to avoid deflating the batter. Now, pour in 1/4 cup of milk and fold until just combined. Spread the batter evenly in the pan and bake for 12-15 minutes. It should be lightly golden. To check, insert a toothpick in the center; it should come out clean. While it bakes, prepare a clean kitchen towel with powdered sugar. Once the cake has baked, invert it onto the towel right away. Carefully peel off the parchment paper. Roll the cake tightly in the towel from one short end. Let it cool completely in this rolled form. For the filling, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. This means the cream holds its shape well. Set this aside. Next, slice 1 cup of fresh strawberries and toss them with 1 tablespoon of lemon juice. Let them sit for about 10 minutes. This step helps bring out the strawberries' natural sweetness. Once the cake is cool, unroll it carefully. Spread the whipped cream evenly over the surface, leaving a small border around the edges. Then, arrange the macerated strawberries on top of the cream. Now, start rolling the cake back up without the towel. Do this gently to keep the filling inside. Place the cake seam-side down on a serving platter. If you like, dust the top with more powdered sugar and add fresh mint leaves for decoration. Follow these steps for a delightful Airy Strawberry Roll Cake. For the complete instructions, check the Full Recipe. To make your cake light and fluffy, focus on beating the eggs well. Use an electric mixer on high speed. Beat the eggs and sugar for about 5-7 minutes. This step adds air, which helps the cake rise. Bake the cake at 350°F (175°C) for 12-15 minutes. Check it with a toothpick. It should come out clean when the cake is done. A light golden color means it is perfect. One key pitfall is overmixing the batter. Be gentle when folding in the dry ingredients. Too much mixing can make your cake dense. Also, be sure to cool the cake properly. If you unroll it too soon, it may crack. On the other hand, if it bakes too long, it can dry out. You will need a few essential tools. A jelly roll pan is a must for this cake. A clean kitchen towel is also important for rolling the cake. Use a large mixing bowl for the batter and a whisk for the dry ingredients. An electric mixer makes beating the eggs easier. These tools help you create a smooth and tasty roll cake. For the full recipe, check the earlier section. {{image_2}} You can switch up the filling in your airy strawberry roll cake. Try using other fruits like blueberries, raspberries, or peaches. Each fruit adds a unique taste. For the whipped cream, you can add flavors like almond extract, chocolate, or even a hint of citrus zest. These small changes can make the cake feel fresh each time you bake it. If you want a gluten-free cake, use almond flour or a gluten-free mix. Both options keep the cake fluffy. For a dairy-free whipped cream, use coconut cream instead. Just chill the can overnight and whip it up like regular cream. These swaps let you enjoy the cake without the usual ingredients. Get creative when serving your cake! Try slicing it into individual pieces and placing them on colorful plates. You can drizzle some berry sauce on the plate for extra flair. Pair the cake with a light tea or a fruity sparkling drink. These ideas make the cake not just tasty but also a feast for the eyes. Check out the Full Recipe for more details on making this delightful dessert! To keep your airy strawberry roll cake fresh, place it in an airtight container. This helps prevent it from drying out. You can also cover it tightly with plastic wrap. The roll cake stays fresh in the fridge for about 3 to 4 days. After that, it may lose its light texture and flavor. To freeze your roll cake, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. Make sure to remove any air to avoid freezer burn. You can freeze it for up to 3 months. When you're ready to serve, take it out and let it thaw in the fridge overnight. For a quick thaw, leave it at room temperature for about 2 hours. Once thawed, you can dust it with powdered sugar and enjoy! To make a light roll cake, you focus on a few key techniques. First, beating the eggs and sugar together until fluffy adds air, which helps lift the cake. Use an electric mixer for best results. Next, gently fold in the dry ingredients. This keeps the air you’ve added. Avoid stirring too hard or you will lose that fluffiness. Lastly, bake it at the right temperature and for the right time. This helps it rise and stay soft. Yes, you can prepare this cake ahead of time! Bake and cool the cake as usual. Once cool, wrap it tightly in plastic wrap. This keeps it fresh. You can store it in the fridge for up to two days. If you want to keep it longer, freeze it. Just make sure to wrap it well. When you’re ready to serve, let it thaw in the fridge for a few hours. Then, fill and roll it right before serving. If your roll cake cracks, don’t worry. You can fix it! First, check if you rolled it too tight. A gentle roll gives it room to expand. If it cracks, use whipped cream to cover the cracks when you assemble it. This hides the flaws and keeps it moist. If it cracks while baking, check your oven temperature. Too hot can cause it to dry out. Next time, lower the temperature a bit for better results. This blog post covered everything you need to make a light strawberry roll cake. We went over the ingredients, from essentials to optional flavors. I gave you step-by-step instructions for preparation, making the filling, and assembling the cake. We also shared tips for great texture and common mistakes to avoid. In the end, a homemade roll cake is simple and fun. With a few variations and proper storage tips, you can enjoy this treat anytime. Happy baking!$

Indulge in a delightful Airy Strawberry Roll Cake that’s perfect for any occasion! This easy recipe combines fluffy cake with whipped cream and fresh strawberries, making it a heavenly treat. In just an hour, you can impress your guests with this light dessert. Follow our step-by-step instructions to create this stunning dessert that’s as beautiful as it is delicious. Click through to explore the full recipe and bring sweetness to your table!

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Ingredients

4 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk

1 cup heavy cream

2 tablespoons powdered sugar

1 cup fresh strawberries, sliced

1 tablespoon lemon juice

Fresh mint leaves (for garnish, optional)

Instructions

Preheat your oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper. Grease the paper lightly.

In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5-7 minutes, until the mixture is pale and fluffy.

Add the vanilla extract and mix well until incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mixture into the egg mixture, being careful not to deflate the batter.

Pour in the milk and gently fold until just combined.

Spread the batter evenly into the prepared jelly roll pan.

Bake in the preheated oven for about 12-15 minutes or until lightly golden and a toothpick inserted in the center comes out clean.

While the cake is baking, prepare a clean kitchen towel sprinkled with powdered sugar. Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel.

Carefully peel off the parchment paper. Roll the cake tightly in the towel, starting from one short end. Let it cool completely in this rolled form.

Meanwhile, in a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Set aside.

In a small bowl, toss the sliced strawberries with lemon juice and let them macerate for about 10 minutes to bring out their natural sweetness.

Unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a small border around the edges. Evenly distribute the macerated strawberries on top of the cream.

Starting from one end, carefully roll the cake back up (without the towel). Transfer onto a serving platter seam-side down.

Dust the top with additional powdered sugar if desired, and garnish with fresh mint leaves for a decorative touch.

Prep Time: 25 mins | Total Time: 1 hour | Servings: 8-10