Strawberry Cream Cake Roll
This Strawberry Cream Cake Roll is the lightest and most airy sponge cake and it’s filled with a delectable strawberry filling made of homemade whipped cream and strawberry compote.
Summer is in full swing! Are you ready for one more dessert that’s light, airy, spongy, and filled with fruit? If so…you’ve come to the right place!
Today, I want to introduce you to a delicious Strawberry Cream Cake Roll that starts with a vanilla sponge cake that’s filled with an equally delicious combo of strawberry compote and whipped cream. The cake itself is light and spongy with a pure vanilla flavor and that filling!!! Oh… I’ll tell you more about that in a minute.
This certainly has not been the summer for finding good quality fresh fruit at the grocery store. By the time it sits on trucks for weeks before making it to the stores, the fruit is almost past being ripe. Twice lately, my husband has picked up strawberries for me and they have gone bad within two days. Therefore, when I decided to make the filling for this spongecake, I decided to go with frozen strawberries. I always keep a stockpile of fruit in my freezer.
If you’ve never made a cake roll or sponge cake, please don’t let the thought of making one scare you. They might look intimidating, but they are actually very easy, and very impressive.
Today, I’m going to show you step-by-step how to make this easy sponge cake roll, starting with the strawberry compote (part of the filling). If you’ve made cake rolls before, feel free to skip to the recipe.
Strawberry Compote
Why start with the strawberry compote? The strawberry compote gets made by cooking strawberries and sugar together. The compote needs to be very cold before finishing the filling. Therefore, I made it the day before.
Here’s what I did. I used frozen strawberries. I added them to a saucepan with some sugar and simmered the mixture for about 40 minutes until it was reduced and thick. Then I let it cool and refrigerated it until the next day when I made the cake.
Finishing the strawberry cream filling (the next day)
To finish the filling…
- I added some heavy whipping cream to a mixing bowl and whisked it until it was thick.
- Then I folded in part of the chilled strawberry compote. I reserved the remaining strawberry compote to serve on the side of each slice of cake.
- That’s it. You’ll want to eat the entire bowl, but don’t do it. Refrigerate it while you make the sponge cake.
What is sponge cake?
Sponge cake is a light and spongy cake that doesn’t use a chemical leavening agent, such as baking powder, to give it lift. Instead, whipped egg whites are used for the leavening. A sponge cake roll doesn’t need much leavening since it’s baked in a jelly roll pan and is only about 1-inch thick.
Is sponge cake the same as Angel Food Cake?
Not quite. Both cakes use whipped egg whites for leavening. However, angel food cake uses egg whites only, whereas sponge cake also uses egg yolks. This gives the cake a richer flavor.
Is sponge cake similar to butter cake?
No. Butter cakes use chemical leaveners to make them rise and they always contain some form of fat, such as butter or oil. Sponge cakes don’t have any of these. Butter cakes are also moist and denser than sponge cakes.
Tip!
When using egg whites in a cake, separate the eggs while they are cold. Whip the egg whites once they are room temperature. Besides, the egg yolks need to be at room temperature anyway. Room temperature egg whites whip up with much more volume than cold ones.
Mixing the cake batter
- Mix the dry ingredients: In a small bowl, sift or whisk together the flour, cornstarch, and salt. Set aside.
- Whip the egg whites: Add the egg whites and 1/4 cup of the granulated sugar, vanilla extract, and cream of tartar to the mixing bowl of a stand mixer fitted with the whisk attachment. Whisk the egg whites on low speed to combine all ingredients. Turn the mixer to high and whisk until the egg whites are stiff and almost tripled in volume. Transfer the egg whites to a medium-size bowl and place them in the refrigerator while you mix the cake batter.
- Mix the egg yolks and sugar: Using the same mixing bowl from the egg whites, add the egg yolks and the remaining 3/4 cup of granulated sugar. Using the paddle attachment, beat the egg and sugar mixture on high until it’s light and lemony in color. The sugar should no longer feel grainy, about 2 minutes.
- Fold the egg whites into the egg yolks: Gently fold about 1/3 of the egg whites into the egg and sugar mixture, turning the mixer on low to do so. Stop and gently fold in the remaining egg whites, using a spatula. You don’t want to incorporate them entirely. There should still be white streaks of egg whites remaining in the batter. They will finish incorporating when you add the dry ingredients.
- Add the dry ingredients: Add the flour in three additions, on medium-low speed, stopping after each addition to scrape down the sides and the bottom of the bowl. On the last addition, only mix until the flour is just incorporated and stop mixing. If you see some white streaks of egg white remaining that’s okay.
Baking the cake
For this cake, you need to use a jelly roll pan. The size should be 10 x 15 x 1 – no bigger. Grease the bottom and sides of the pan. Line the bottom with a piece of parchment or wax paper. Grease the paper and lightly flour the paper and sides.
Spread the filling evenly in the pan. Shake the pan back and forth 2 to 3 times to make sure it’s leveled out and tap it on a counter to remove any air bubbles.
Bake the cake until it’s golden brown on top, springs back when poked, or comes out clean with a toothpick test.
Note: This cake only needs about 15 to 17 minutes in the oven. It bakes quickly. Make sure you don’t over bake it. In the pictures below I actually walked away, got distracted, and over baked this one by a minute or so.
Cooling & Rolling the cake
While the cake is baking spread a lint-free kitchen towel (bigger than the jelly roll pan) on a counter. Sprinkle it generously with powdered sugar.
As soon as the cake comes out of the oven, invert it onto the towel and peel off the parchment or wax paper. Note: Don’t over bake the cake roll. It doesn’t take long in the oven. In the pictures below I actually walked away, got distracted, and over baked this one by a minute or so.
Gently roll the cake up in the towel. Lay it seam side down and allow it to cool completely. I don’t recommend placing it in the refrigerator. If it begins to get cold the cake will crack easier when you unroll it for the filling.
Once the cake roll has cooled completely, slowly unroll it. Don’t worry if the ends roll up or if you see small cracks on the inside.
Spread the chilled filling inside of the cake roll, stopping about 1/2 inch from the edges. Slowly roll the cake up, leaving the towel behind as you go. Place the cake roll, seam side down on a cookie sheet, and cover with plastic wrap. Refrigerate for at least 30 minutes.
When ready to serve, dust the top of the cake with powdered sugar, and slice the cake into one-inch wide slices.
Serve the cake with a dollop of the reserved strawberry compote.
More cake roll recipes you might like…
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Strawberry Cream Cake Roll
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Cake
- Method: Bake
- Cuisine: American
Description
This Strawberry Cream Cake Roll is the lightest and most airy sponge cake and it’s filled with a delectable strawberry filling made of homemade whipped cream and strawberry compote.
Ingredients
STRAWBERRY COMPOTE
- 1 bag (16 ounces) frozen whole or sliced unsweetened strawberries, thawed*
- 1/2 cup granulated sugar (you can use 2/3 cup if you like yours sweeter)
CAKE ROLL
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 6 large eggs, separated (room temperature)**
- 1 cup granulated sugar, divided
- 2 tablespoons canola oil
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting cake and towel
STRAWBERRY CREAM FILLING
- 1 1/2 cups whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup strawberry compote, reserve remaining to serve on the side
GARNISH
- Remaining strawberry compote
Instructions
STRAWBERRY COMPOTE (I suggest making a day prior to making the cake roll)
- Add the strawberries and sugar to a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 15 minutes or until the fruit has softened. Remove from the heat for a brief moment and use a potato masher to mash the strawberries up. Small pieces are okay. Return the saucepan back to medium-low heat and continue to simmer until the strawberry mixture has thickend and reduced to about half. This takes approximately 40 minutes from start to finish.
- Transfer the mixture to a bowl, allow it to cool, cover with plastic wrap, and chill overnight or until very cold, before adding it to the whipped cream later in this recipe.
CAKE ROLL
- Preheat an oven to 350 degrees.
- Butter the bottom and insides of a 10x15x1 jelly roll pan. Line the pan with a piece of parchment paper. Butter the parchment paper and very lightly flour the paper. I lightly sift flour over the paper and tap it off.
- In a small bowl, sift or whisk together the flour, cornstarch, and salt. Set aside.
- Add the egg whites and 1/4 cup of the granulated sugar, vanilla extract, and cream of tartar to the mixing bowl of a stand mixer fitted with the whisk attachment. Whisk the egg whites on low speed to combine all ingredients. Turn the mixer to high and whisk until the egg whites are stiff and almost tripled in volume. Transfer the egg whites to a medium-size bowl and place them in the refrigerator while you mix the cake batter.
- Using the same mixing bowl from the egg whites, add the egg yolks and the remaining 3/4 cup of granulated sugar, and canola oil. Using the paddle attachment, beat the egg and sugar mixture on high until it’s light and lemony in color. The sugar should no longer feel grainy, about 2 minutes.
- Gently fold about 1/3 of the egg whites into the egg and sugar mixture, turning the mixer on low to do so. Stop and gently fold in the remaining egg whites, using a spatula. You don’t want to incorporate them entirely. There should still be white streaks of egg whites remaining in the batter. They will finish incorporating when you add the dry ingredients.
- Add the flour in three additions, on medium-low speed, stopping after each addition to scrape down the sides and the bottom of the bowl. On the last addition, only mix until the flour is just incorporated and stop mixing. If you see some white streaks of egg white remaining that’s okay.
- Transfer the batter to the prepared jelly roll pan, using an offset spatula to spread the batter out evenly. Tap the pan a few times on a counter to remove any air bubbles and gently shake it back and forth to help level out the batter.
- Bake the cake on the middle oven rack until it springs back when you touch it or a toothpick comes out clean. It should also be a golden brown color on top. Don’t overbake the cake or it will be dry. This cake only takes about 17 to 20 minutes to bake, depending on your oven. It may only take 15 in your oven so watch it carefully.
- Meantime, place a large lint-free kitchen towel on a counter or work surface and generously sprinkle it with powdered sugar. I place some powdered sugar in a mesh strainer and shake it evenly over the towel.
- Rolling the hot cake: Once the cake is baked, immediately run a knife around the edges of the cake and invert it onto the prepared towel. Starting with a short end, carefully and slowly roll the cake up with the towel. Leave the rolled up cake, seam side down, on a counter, and allow it to cool completely. I don’t recommend placing it in the refrigerator. They seem to crack easier when you unroll and reroll them if they get too cold.
- Meantime finish making the filling: Add the whipping cream, powdered sugar, and vanilla to the mixing bowl of a stand mixer fitted with the whisk attachment. Whisk the mixture on low for about 30 seconds then turn the mixer to high and whisk until the whipping cream is thick. Remove the whisk attachment and gently fold in the 1/2 cup of strawberry compote, going down the sides of the bowl, under the whipped cream and back up.
- Filling & rolling the cake: Once the cake has completely cooled, very slowly unroll the cake. If it has one or two slight cracks on the inside as you unroll it don’t worry, you’ll be covering them with filling. Using an offset spatula, spread the strawberry cream filling all over the unrolled cake, stopping about 1/2-inch from the edges. Now slowly and gently roll the cake back up, leaving the towel behind as you go. Some of the filling might ooze out of the ends or the seam when you’re done. Don’t worry, just wipe off any excess from the seam and place the cake roll seam side down on a small parchment-lined cookie sheet. Sift some additional powdered sugar over the cake roll. Refrigerate the cake roll for about 30 minutes before slicing.
- To slice, use a serrated knife and slice the cake into 1-inch slices.
- Serve the cake with a small dollop of strawberry compote on the side as garnish.
- Cover and refrigerate leftovers for up to 3 days.
Notes
- *You can use 2 cups of fresh strawberries in place of the frozen. Lately, with produce sitting on trucks for weeks before reaching grocery stores, I’ve not been able to find good strawberries. Therefore, I opted to use frozen in this recipe. However, if you can find good-quality fresh strawberries, feel free to use them instead.
- **It’s easier to separate eggs when they are cold. It’s easier to whip them when they are at room temperature. I always separate my eggs a few minutes before starting a recipe, then I allow them to come to room temperature and proceed with the recipe.
- To freeze, wrap the cake roll securely with plastic wrap, then foil, or place in a sealed container and freeze for up to 3 months. To thaw, place the cake roll in a refrigerator overnight.
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