Strawberries and Cream Japanese Roll cake
Are you looking for a delightful dessert that will make your taste buds dance? Look no further than our scrumptious strawberries and cream Japanese roll cake! This little slice of heaven combines the juicy sweetness of fresh strawberries with the luxurious creaminess of whipped cream to create a dessert that's simply irresistible.
Equipment
- Measuring cups
- Measuring Spoons
- Stand Mixer
- Spatula
- Baking Sheet Large
- Baking Paper
- Clean towel
- Knife
- cutting board
Ingredients
- 0.75 cup All Purpose Flour 110 grams
- 3 room temperature eggs
- 1 tbsp high quality Vanilla Extract
- 0.5 cup Sugar
- 1 tbsp Baking Powder
- 2 tbsp oil
- 1.5 cup Whipping Cream
- 3-4 tbsp powdered sugar
- 10-14 Strawberries
Instructions
STEP 1
- Using a standing mixer start whipping the eggs, adding a pinch of salt at the beginning. when starting to foam gradually adding the sugar.
STEP 2
- when light and fluffy slowly incorporate the oil into the mixture while continuing to whip ensuring it is fully combined. if desired this is the step to add vanilla extract.
STEP 3
- Using a spatula lightly fold the flour and baking powder into the egg mixture.
STEP 4
- lightly oil your parchment paper lined large baking sheet and por the mixture into the baking sheet making sure the batter is even.
STEP 5
- Bake at 340F or 170C for 10-12 minuted under baked all the way
STEP 6
- straight from the oven powder the top of the cake with powdered sugarcocoa powder if making a chocolate version. cover with a clean towel and start rolling your cake with the towel in between the cake.
STEP 7
- while waiting for the cake to cool, whip up the heavy cream with a few tablespoons sugar, cut up the strawberries in the middle, cleaning them from the stem
STEP 8
- when fully cooled down, unroll your cake removing the towel, smear the open cake with cream and top with the strawberries and roll it back up
STEP 9
- for the finishing touches add powdered sugar on top and serve cool.