Soft and Moist Strawberry Cream Roll Cake
♥ [Holiday Gift] Fluffy Roll Cake with Fresh Strawberries!
Experience the melt-in-your-mouth sensation of this fluffy and moist roll cake, a perfect harmony of fresh strawberries and creamy whipped cream! This delightful homemade roll cake is easy to make: just bake, spread, and roll. Enjoy a slice with a glass of milk for a truly delightful treat. Let’s bake Yunvely’s Strawberry Roll Cake today!
Roll Cake Batter Ingredients- 80g Cake Flour (low-gluten flour)
- 20g Unsalted Butter
- 35g Milk
- 4 Eggs (room temperature)
- 80g Sugar (60g for egg whites, 20g for egg yolks)
- 3g Vanilla Extract (or 1/2 tsp Vanilla Essence)
Strawberry Cream Filling- 50g Cream Cheese (softened at room temperature)
- 290g Cold Heavy Cream (whipping cream)
- 30g Sugar
- 50g Cream Cheese (softened at room temperature)
- 290g Cold Heavy Cream (whipping cream)
- 30g Sugar
Cooking Instructions
Step 1
In a bowl, combine 35g of milk and 20g of unsalted butter. Place this bowl over another bowl filled with hot water (bain-marie) to gently melt the butter and milk until smooth. Ensure the butter is completely liquefied without lumps.
Step 2
Carefully crack 4 eggs into a clean bowl and separate the yolks from the whites. Ensure absolutely no yolk contaminates the egg whites, as this can prevent a stable meringue from forming.
Step 3
To the egg yolks, add 20g of sugar and 3g of vanilla extract. Whisk or use a hand mixer to combine until the mixture becomes thick, pale yellow, and forms ribbons when the whisk is lifted. Make sure the sugar is well incorporated into the yolks.
Step 4
In a separate, impeccably clean bowl, add the egg whites. Begin whisking on medium speed. Once foamy, gradually add the remaining 60g of sugar in three additions, continuing to whisk until you achieve stiff, glossy peaks. The meringue should hold its shape firmly and not slide out when the bowl is inverted.
Step 5
Gently fold about one-third of the meringue (from step 3) into the yolk mixture (from step 2). Use a spatula to carefully incorporate it without deflating the meringue too much. The goal is to lighten the yolk mixture.
Step 6
Sift 80g of cake flour directly over the lightened yolk mixture. Sifting helps prevent lumps and creates a smoother batter. Fold the flour in using a spatula with a cutting and folding motion (like drawing a ‘J’) just until no dry flour streaks remain. Be careful not to overmix.
Step 7
Add the warmed milk and butter mixture (from step 1) to the batter. Gently fold it in until just combined and the batter is smooth. Pour the batter into a prepared baking pan (approximately 30×40 cm or 12×16 inches), spreading it evenly. Bake in a preheated oven at 170°C (340°F) for 12-13 minutes, or until lightly golden. Avoid opening the oven door frequently during baking.
Step 8
While the cake is baking, prepare the filling. In a chilled bowl, combine 50g of softened cream cheese, 290g of cold heavy cream, and 30g of sugar. Using a hand mixer, whip the ingredients, starting on low speed to break up the cream cheese, then increasing to medium-high speed. Whip until you achieve a smooth, soft-peak consistency. Be careful not to over-whip, as it can separate.
Step 9
As soon as the cake comes out of the oven, carefully peel off the parchment paper. Transfer the cake to a wire rack and let it cool slightly for a few minutes. Handling it while too hot can cause it to break.
Step 10
Once the cake has cooled enough to handle, spread a thin, even layer of the prepared whipped cream over the surface. You can leave a small border around the edges. Arrange fresh strawberry slices on top of the cream. Add another thin layer of cream over the strawberries and the surrounding cake to help them adhere.
Step 11
Using the parchment paper or a baking mat, carefully begin to roll the cake from one edge. Roll it tightly but gently to prevent tearing. The initial roll should be snug, and then continue rolling firmly to create a compact log.
Step 12
Once rolled, wrap the cake snugly in parchment paper or plastic wrap to maintain its shape. Refrigerate for at least 1 hour to allow the cream filling to firm up completely. This chilling step is crucial for clean slicing.
Step 13
After chilling, unwrap the roll cake. Using a sharp knife, slice it into your desired serving portions, typically about 2-3 cm (around 1 inch) thick. Your delicious strawberry roll cake is now ready to serve!
Step 14
For an extra touch, you can fill a piping bag with any remaining whipped cream and pipe decorative swirls or rosettes onto the top of the sliced roll cake for a richer presentation. A dusting of powdered sugar can also add a beautiful finish.
Step 15
Consider making this homemade roll cake as a thoughtful and delicious gift to show your appreciation to friends and loved ones. It’s a wonderful way to share your baking passion!
