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Strawberry Cake Roll recipe

Sponge cake roll filled with a creamy strawberryand vanilla ice cream mixture.

Recipe: Strawberry Cake Roll

1 1/2 pints vanilla ice cream, softened
1 cup non-dairy whipped topping
1 1/2 cups sliced hulled strawberries
4 large eggs, separated
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons powdered sugar
1 cup heavy whipping cream

  • Combine vanilla ice cream, non-dairy whippedtopping and about two thirds of the strawberries in a bowl; mixwell to distribute strawberries and freeze for at least 1 hour.Place remaining strawberries in small bowl, cover and refrigerate.
  • Grease a jelly roll pan; line with greasedparchment paper, set aside.
  • Beat egg yolks until light and lemon colored;gradually add first addition of sugar and vanilla, stirring well.Set aside.
  • With an electric mixer, beat egg whitesuntil foamy; gradually add second addition of sugar, a tablespoonat a time, beating until stiff but not dry. Fold into the eggyolk mixture.
  • Preheat oven to 350°F (175°C).
  • Combine flour, baking powder and salt;mix well, then fold into egg mixture. Spread batter in preparedpan; bake 12 minutes or until cake is lightly golden and springsback to the touch.
  • Sift powdered sugar onto a large, cleanlinen towel in a 15 x 10-inch rectangle pattern. When the cakeis done, immediately loosen from sides of pan by running a sharpknife gently around the edges; turn cake out onto towel, centeredon the powdered sugar rectangle. Peel off parchment paper. Startingat the narrow end, roll up cake and towel together; cool on wirerack, seam side down.
  • Unroll cake and remove towel. Remove icecream mixture from freezer. Spread ice cream on cake, leavinga 1-inch margin. Immediately re-roll cake and wrap in aluminumfoil. Freeze for one hour.
  • Remove aluminum foil and place cake onserving dish, seam side down.
  • Whip cream until stiff peaks form.
  • Garnish cake with whipped cream and remainingsliced strawberries.

    Makes 8 servings.

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  • Comments

    1 Comment


    Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour.

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