Strawberry Roll Cake

Strawberry Roll Cake with Delicious Cream

This cake is a true sweet masterpiece, combining textures and flavors that will make you come back for more every time. Inspired by the finesse of occasion desserts, our strawberry roll cake is perfect for impressing guests or, why not, treating yourself during your moments of relaxation.

Total preparation time: 2 hours
Baking time: 35 minutes
Number of servings: 12

Necessary ingredients:

*For the roll:*
- 8 egg whites
- 4 egg yolks
- 8 tablespoons sugar
- 2 tablespoons oil
- 2 tablespoons sparkling water
- 8 tablespoons flour
- 1 packet baking powder
- Grated lemon zest and essence (for a fresh taste)
- A pinch of salt

*For the filling:*
- 1 jar (350 g) strawberry jam
- Strawberries strained from 350 g jam

*Cream No. 1:*
- 350 ml liquid cream
- Syrup from 350 g strawberry jam

*Cream No. 2:*
- 1 packet dark chocolate pudding
- 2 tablespoons flour
- 2 egg yolks
- 3 tablespoons sugar
- 750 ml milk
- 150 ml liquid cream
- A pinch of salt

*For the syrup:*
- 250 ml water
- Lemon essence
- 3 tablespoons sugar

*For decoration:*
- 12 ladyfingers

Steps to follow:

1. Preparing the roll:
Start by preheating the oven to 180°C. Choose a 36x40 cm baking tray and line it with parchment paper. This step is essential to prevent the roll from sticking.

In a large bowl, beat the egg whites with a pinch of salt using a whisk or mixer. When the foam becomes firm, gradually add the sugar and sparkling water, continuing to mix. It is important to add the sugar gradually to achieve an airy and stable foam.

In another bowl, mix the egg yolks with the oil, essence, and lemon zest. Add this mixture to the egg whites, gently folding with a spatula without losing the air from the foam.

Sift the flour together with the baking powder and gradually add it to the mixture, carefully folding it in.

2. Baking:
Pour the mixture into the prepared tray and bake at 180°C for 35 minutes. Use the toothpick test to ensure it is baked (the toothpick should come out clean).

After baking, remove the cake from the oven, dampen a kitchen towel, and place it on the work surface. Invert the cake onto the towel, remove the parchment paper, and roll it up with the towel. Let it cool.

3. Filling the roll:
Once the cake has cooled, carefully unroll it. Spread the strawberry jam evenly over the entire surface, then place the strained strawberries from the jam on one edge of the roll. Rolling from the end with the strawberries will give you a beautiful presentation.

4. Preparing the creams:
*Cream No. 1:* Beat the liquid cream with a mixer until it becomes firm, then add the syrup from the jam. Continue mixing until you achieve the desired consistency.

*Cream No. 2:* In a bowl, mix the pudding with the egg yolks, sugar, salt, and flour, adding a little cold milk. Heat the remaining milk and pour it over the mixture in the bowl, stirring continuously. Cook over low heat until thickened, then cool covered with plastic wrap. Once cooled, fold in the whipped cream.

5. Assembling the cake:
In a tray covered with foil, place the roll cut into slices of 1.5-2 cm along the walls. Fill with half of the pudding cream, followed by a layer of roll, then the whipped cream, another layer of roll, and the remaining pudding cream.

Prepare the syrup by mixing the water, lemon essence, and sugar, boiling until the sugar dissolves. Soak the ladyfingers on both sides and place them on top of the last layer of cream.

6. Cooling:
Let the cake cool for an hour to set. Then, carefully invert onto a platter and slice.

7. Decoration:
For an extra touch of flavor, you can add whipped cream on top or a few fresh strawberries.

Practical tips:
- You can replace the cream in cream No. 2 with butter for a richer texture.
- Soak the cake roll for easier slicing.
- The cake pairs perfectly with iced tea or fresh lemonade, providing a pleasant contrast to the sweetness of the dessert.

Nutritional benefits:
This cake contains protein from eggs, calcium from milk, and healthy fats from oil. Strawberries provide vitamins and antioxidants, being a beneficial ingredient for health.

Frequently asked questions:
- Can I use other fruits? Of course! You can customize your cake with peaches, raspberries, or blueberries.
- How can I store the cake? It stores well in the refrigerator in an airtight container for 3-4 days.

This strawberry roll cake is definitely a dessert that will bring joy and smiles to any table. I wish you happy cooking and enjoy your meal!

 Ingredients: For the roll: 8 egg whites, 4 egg yolks, 8 tablespoons sugar, 2 tablespoons oil, 2 tablespoons sparkling water, 8 tablespoons flour, 1 packet baking powder, grated lemon peel and lemon essence, salt. For the filling: a 350 g jar of strawberry jam, strained strawberries from 350 g of preserves. Cream No. 1: 350 ml liquid cream, syrup from 350 g of strawberry preserves. Cream No. 2: 1 packet bitter chocolate pudding, 2 tablespoons flour, 2 egg yolks, 3 tablespoons sugar, 750 ml milk, 150 ml liquid cream, salt, 12 ladyfingers. Syrup for ladyfingers: 250 ml water, lemon essence, 3 tablespoons sugar.

 Tags:  strawberry roll cake