Strawberry Roll Cake With Cream Cheese Frosting
This strawberry roll cake is made up of a light vanilla sponge cake that is filled with homemade strawberry jam, cream cheese frosting, and freshly sliced strawberries.
Ingredients
Cake
- 6 eggs, yolks and whites separated into two individual bowls
- 3/4 cup granulated sugar, divided
- 1 tsp vanilla extract
- 1 cup cake flour, sifted
- 1/4 cup powdered sugar (for rolling the cake)
- 1 (16 oz) package strawberries, sliced
Strawberry Jam
- 1 (16 oz) package strawberries, chopped
- 1 cup granulated sugar
Cream Cheese Frosting
- 1 (8 oz) package cream cheese
- 1 cup (8 oz) heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Cake
- Preheat oven to 375 degrees F. Line a 13 X 18 inch baking sheet with parchment paper. Spray paper and sides of baking sheet with non-stick cooking spray. Set aside.
- Place egg whites in a large bowl. Mix with a mixer with a whisk attachment over high speed until light and fluffy. Slowly add in 1/2 cup granulated sugar and continue to whisk until stiff peaks form. Peaks should be able to hold most of their body up.
- Place egg yolks, 1/4 cup granulated sugar, and vanilla in another large bowl. Mix with whisk attachment over high speed for 4-5 minutes until well blended.
- Add 1/3 of the egg whites to the beaten yolk mixture, and gently fold in using a spatula. Repeat with two more additions of the beaten egg whites. Be careful not to over mix.
- Sprinkle 1/2 of the flour over egg mixture. Continue to gently fold with spatula until well incorporated. Repeat with remaining flour. Transfer batter onto prepared baking sheet. Spread evenly over entire baking sheet. Bake for 8-10 minutes until top is a light golden color.
- Lay out clean kitchen towel on clean work surface. Sprinkle with powdered sugar. When cake is finished baking, remove from oven and gently loosen the sides of the cake with a knife. Quickly invert the cake with the baking sheet onto the towel. Remove parchment paper. Starting with the short end, carefully roll cake with the towel. Set on a cooling rack and let cool 30-45 minutes. Work on strawberry jam and frosting while cake is cooling.
Strawberry Jam
- Place chopped strawberries and 1 cup granulated sugar into a medium saucepan over medium heat. Cook for 5 minutes. Strawberries will begin to break down slowly. Place on low and continue to cook for 10-12 minutes, stirring occasionally. Remove from heat.
Cream Cheese Frosting
- Place cream cheese into a medium bowl and beat on high for 2 minutes until softened. Add heavy whipping cream, powdered sugar, and vanilla. Beat for 2 minutes until well combined.
Assemble
- Gently unroll cake and remove towel. Lay cake flat. Spread the strawberry jam onto the cake in an even layer. If jam is stiff and hard to spread, add 1 to 2 tbsp of water to thin it out. Spread half of the cream cheese frosting on top of the strawberry jam layer in an even layer. Sprinkle half of the sliced strawberries evenly along the cake.
- Start with the short end of the cake and carefully roll the cake into a spiral. Place the cake seam-side down onto a serving dish. Wrap with plastic wrap and refrigerate for 2 hours to chill.
- Once chilled, spread the remaining frosting over the top and sides of cake. Decorate the top of the cake with remaining strawberry slices.