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Strawberry Cake Roll with Intricate Design and Strawberry-Filled Cream Recipe

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4 from 3 reviews

  • Author: Sara
  • Total Time: 12 hours (including chilling time overnight)
  • Yield: 10 servings

Description

This delicate and visually stunning Strawberry Cake Roll combines a light, fluffy sponge cake with a vibrant piped design and a luscious strawberry whipped cream filling. The cake features a beautiful, colorful pattern on the outside, created with a butter-based paste that sets before the batter is added. The filling is made from whipped cream, gelatin, and freeze-dried strawberries, giving it a fresh, fruity flavor that complements the soft cake. Perfect for elegant occasions or a show-stopping dessert, this roll cake requires careful assembly but yields a breathtaking and delicious result.

Ingredients

Design Paste

  • 2 tablespoons unsalted butter (softened, softer than room temp but not melted)
  • 2 1/2 tablespoons granulated sugar
  • 1/3 cup cake flour (sifted)
  • 1 large egg white
  • Food coloring (varied shades as desired)

Sponge Cake Batter

  • 3 large eggs (separated)
  • 6 tablespoons granulated sugar (divided)
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons whole milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 2/3 cup cake flour (sifted)
  • Food coloring (a few drops for tinting batter)

Whipped Cream Filling

  • 1 cup heavy whipping cream
  • 1/4 teaspoon unflavored powdered gelatin
  • 1 tablespoon cool water
  • 1/2 ounce freeze-dried strawberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon powdered sugar

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly butter or grease a 15 by 10-inch jelly roll pan, then line it with parchment paper. If you have a design template, place it beneath the parchment or trace it on the back for guidance.
  2. Make design paste: Mix the softened butter and sugar until smooth, add the sifted flour and mix partially, then add the egg white and stir until smooth with a consistency like buttercream.
  3. Color the design paste: Divide the paste into three portions in separate bowls and add food coloring to create different shades as desired.
  4. Pipe the design: Fill piping bags with the differently colored pastes fitted with small round tips and pipe your design onto the parchment paper. Freeze the pan to set the design while preparing the batter.
  5. Prepare egg yolk mixture: In a bowl, whisk egg yolks with 1/4 cup sugar until the sugar dissolves and yolks lighten. Gradually whisk in vegetable oil, then milk, almond extract, and salt. Add food coloring as desired.
  6. Add flour: Sprinkle sifted cake flour over the yolk mixture and fold gently until incorporated.
  7. Beat egg whites: In a clean bowl, beat egg whites until frothy, add remaining 2 tablespoons sugar, and beat until medium-stiff peaks form.
  8. Fold egg whites: Gently fold a third of the egg whites into the batter to lighten it, then fold in the remaining egg whites carefully until just combined.
  9. Pour batter and bake: Spread the batter evenly on top of the frozen design using an offset spatula. Tap the pan gently to remove air bubbles. Bake for about 10 minutes until the top is springy and edges are slightly browned.
  10. Invert the cake: Remove from oven, invert the warm cake onto parchment on a sturdy surface, peel off the parchment underneath the cake, dust a clean tea towel with powdered sugar and lay it over the cake. Flip the cake so the design faces down.
  11. Roll the cake: Starting from the side without the design, carefully roll the cake with the towel while warm to create a ‘muscle memory’ to prevent cracking later. Cool the rolled cake for about 1 hour until completely cool to touch.
  12. Prepare gelatin: Sprinkle gelatin over 1 tablespoon cool water and let soften for 5 minutes. Microwave in short bursts until dissolved, then cool slightly without letting it firm up.
  13. Make strawberry sugar: Grind freeze-dried strawberries and granulated sugar together in a food processor until very fine.
  14. Whip cream: Beat heavy whipping cream on medium speed until frothy, add powdered sugar, then increase speed to medium-high and beat until trails form.
  15. Combine gelatin and cream: Stir a spoonful of whipped cream into gelatin to combine, then mix this into the larger bowl of cream with the mixer running on low. Add strawberry sugar and beat until medium-stiff peaks form, careful not to overbeat.
  16. Fill and roll the cake: Gently unroll the cooled cake and remove the towel. Spread the strawberry cream filling evenly over the cake, leaving a 1/2-inch border. Carefully re-roll the cake without applying too much pressure to prevent filling from squeezing out.
  17. Chill: Wrap the cake tightly in plastic wrap and refrigerate for at least 2 hours or overnight for the filling to set. Optionally, place the roll on a cardboard tube to prevent flattening.
  18. Serve: Slice with a sharp serrated knife by gently pulling the knife toward you in a sawing motion to avoid crushing the design. Serve chilled.
  19. Storage: Keep the wrapped cake refrigerated and consume within 3 days for best freshness.

Notes

  • The design paste must be soft enough to pipe smoothly but firm enough to hold shape when frozen.
  • Use a variety of food coloring shades to create an appealing and visually striking pattern on the cake.
  • Be careful when folding egg whites to maintain airiness for a light sponge.
  • Rolling the cake while warm and leaving it rolled to cool ensures it will roll easily without cracking when filled.
  • Gelatin ensures the whipped cream filling sets firmly and holds shape.
  • Freezing and finely grinding freeze-dried strawberries adds intense fruit flavor to the cream without adding moisture.
  • A sharp serrated knife gives the cleanest slices when cutting through the decorated cake surface.
  • Store the cake chilled and consume within a few days to maintain freshness and prevent spoilage.
  • Prep Time: 40 minutes (including freezing design and cooling cake)
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/strawberry-cake-roll-with-intricate-design-and-strawberry-filled-cream-recipe/