Description
Sweet layers of delicate strawberry shortcake roulade dance with creamy filling, creating a elegant dessert that whispers summer memories. Delicate Swiss roll meets classic American charm, promising pure bliss in each delectable slice you’ll savor.
Ingredients
Scale
Main Ingredients:
- 4 eggs
- 120 g (1 cup) all-purpose flour
- 120 g (1/2 cup) granulated sugar
- 30 ml (2 tbsp) milk
- 15 ml (1 tbsp) vegetable oil
Filling:
- 250 g (1 cup) fresh strawberries
- 240 ml (1 cup) heavy cream
- 30 g (1/4 cup) powdered sugar
Garnish and Flavor Enhancers:
- 15 ml (1 tbsp) vanilla extract
- 15 ml (1 tbsp) strawberry jam
- 15 g (2 tbsp) additional powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C) and line a 15×10 inch jelly roll pan with parchment paper, ensuring complete coverage and smooth edges.
- Separate egg whites and yolks into two distinct mixing bowls, preparing for a delicate sponge cake base.
- Whisk egg yolks with granulated sugar until the mixture transforms into a pale, creamy, and thick consistency that ribbons when lifted.
- Gently fold milk, vegetable oil, and half of the flour into the yolk mixture, maintaining a light and airy texture.
- Whip egg whites until stiff, glossy peaks form, creating a voluminous meringue-like structure.
- Carefully fold the remaining flour into the whipped egg whites, then delicately incorporate this into the yolk mixture to create a uniform, smooth batter.
- Pour the batter into the prepared pan, spreading evenly and tapping to release any air bubbles.
- Bake for 12-15 minutes until the cake is golden and springs back when lightly touched.
- Immediately after removing from the oven, invert the cake onto a sugar-dusted kitchen towel and carefully roll, allowing it to cool in a spiral shape.
- Whip heavy cream with powdered sugar and vanilla extract until soft peaks develop.
- Dice strawberries into small, uniform pieces.
- Unroll the cooled cake, spread a thin layer of strawberry jam, then evenly distribute whipped cream and fresh strawberry pieces.
- Carefully re-roll the cake, ensuring a tight but gentle spiral.
- Refrigerate for 30 minutes to set the filling and stabilize the shape.
- Before serving, dust with additional powdered sugar and slice to reveal the beautiful strawberry-cream swirl.
Notes
- Prevent cake cracking by rolling the sponge while still warm, which helps maintain flexibility and prevents structural breaks.
- Use room temperature eggs for better volume and smoother integration when whipping, ensuring a lighter, more delicate texture.
- Enhance flavor complexity by adding a splash of Grand Marnier or orange zest to the whipped cream for a subtle citrus undertone.
- Make the dessert gluten-free by substituting regular flour with almond or coconut flour, maintaining the roulade’s delicate structure while catering to dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 305
- Sugar: 25 g
- Sodium: 75 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg