Delicious Fresh Strawberry and Cream Japanese Cake Roll Recipe
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Author:souzanfood
Total Time:35 minutes
Yield:8 servings 1x
Description
Create a light and airy Fresh Strawberry Cream Japanese Cake Roll Perfect for summer gatherings this delightful dessert is a musttry for cake lovers
Ingredients
Scale
4 large eggs
100 grams of granulated sugar
100 grams of cake flour
1 teaspoon of baking powder
1/4 teaspoon of salt
40 grams of unsalted butter, melted
200 ml of heavy cream
2 tablespoons of powdered sugar
200 grams of fresh strawberries, hulled and sliced
Optional: Vanilla extract, Lemon zest
Special Garnishes: Fresh mint leaves, Extra strawberries
Instructions
Preheat your oven to 180°C (350°F) and line a 10×15 inch baking pan with parchment paper.
In a bowl, whisk eggs and granulated sugar until pale and thick (about 5-7 minutes).
In another bowl, sift together cake flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture and add in the melted butter until just combined.
Spread the batter evenly in your prepared baking pan and bake for 12-15 minutes or until golden.
Let the cake cool in the pan for about 5 minutes, then invert it onto a clean kitchen towel sprinkled with powdered sugar and roll it while still warm, letting it cool completely.
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
Once the cake is cool, unroll it gently, spread the whipped cream evenly, and scatter the sliced strawberries.
Roll the cake back up (without the towel), wrap in plastic wrap, and refrigerate for at least an hour.
Unwrap and slice the cake roll, garnishing with extra strawberries and fresh mint leaves.
Notes
A delightful Fresh Strawberry and Cream Japanese Cake Roll, perfect for summer gatherings and showcasing fresh strawberries.
