Description
A light sponge cake layered with sweet whipped cream and fresh strawberries, perfect for elegant gatherings.
Ingredients
Scale
- 4 large room-temperature eggs
- 3/4 cup granulated sugar
- 2/3 cup sifted all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
- 1 1/4 cups heavy cream
- 3 tbsp powdered sugar
- 1 cup diced, drained strawberries
- Additional powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a 10×15″ jelly-roll pan with parchment paper.
- In a mixing bowl, whip the eggs and granulated sugar until thick and pale (about 5–7 minutes).
- Gently fold in the sifted flour, baking powder, salt, and vanilla until just combined.
- Spread the batter evenly in the prepared jelly-roll pan.
- Bake for 10–12 minutes until the cake springs back to touch.
- Immediately invert the warm cake onto a lightly sugared kitchen towel and peel off the parchment paper.
- Roll the cake with the towel to cool completely.
- For the filling, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Fold in the diced strawberries.
- Unroll the cooled cake, spread the cream mixture evenly, and re-roll the cake.
- Chill for 20–30 minutes before slicing.
Notes
For best results, use room-temperature eggs and avoid overmixing the batter.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg