Description
A delightful and nostalgic dessert featuring a light sponge cake filled with whipped cream and fresh strawberries, perfect for gatherings and celebrations.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup whole milk
- 2 cups ripe strawberries, sliced
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Separate the eggs into yolks and whites in two bowls.
- Beat the egg whites until soft peaks form, gradually adding half of the sugar.
- In another bowl, whisk the egg yolks and remaining sugar until pale and creamy, then mix in vanilla and milk.
- Sift flour and baking powder over the yolk mixture, folding until just combined.
- Gently fold in the beaten egg whites, maintaining volume.
- Spread the batter evenly in the prepared baking sheet and bake for 15-20 minutes until golden.
- Let the cake cool slightly, then roll it in a clean kitchen towel dusted with powdered sugar and cool completely.
- Beat heavy cream with powdered sugar and lemon juice until soft peaks form, folding in sliced strawberries.
- Once cooled, unroll the cake, fill with the cream mixture, and re-roll gently. Chill for an hour before serving.
Notes
Ensure the cake cools fully before adding filling to prevent it from melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: strawberry cake, dessert, cake roll, party treat, nostalgic dessert