Description
An elegant dessert featuring a light sponge cake rolled with a cream cheese filling and fresh strawberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, sliced
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Prepare a jelly roll pan by greasing it and lining it with parchment paper, ensuring easy release.
- Combine flour, baking powder, and salt in a bowl. In a separate bowl, beat together eggs and granulated sugar until thick and pale.
- Add the vanilla extract to the egg mixture, stirring well. Gradually fold in the flour mixture and milk until just combined.
- Pour the cake batter into the prepared pan, spreading it evenly.
- Bake for 12-15 minutes, or until lightly golden.
- Once baked, immediately roll the cake in a clean kitchen towel, starting from a short end.
- For the filling, beat the cream cheese until smooth, then add in the whipped cream and powdered sugar, mixing well.
- Carefully unroll the cooled cake and spread the cream cheese mixture evenly over the surface. Scatter the sliced strawberries across the filling.
- Roll the cake back up gently, and refrigerate for at least 30 minutes before slicing.
Notes
You can make the cake a day in advance. Avoid overmixing the batter to prevent a dense cake.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg