Strawberries 'n' Cream Cake Roll
Ingredients
The cake
-
1
cup
cake flour
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
4
large
eggs
-
¾
cup
granulated sugar
-
2
tablespoons
buttermilk
-
1½
teaspoons
pure vanilla extract
-
½
vanilla bean
seeds
-
1
cup
confectioners’ sugar
The strawberry cream cheese frosting
-
1
cup
freeze-dried strawberries
-
8
ounces
full-fat brick cream cheese
-
¼
cup
unsalted butter
-
2½
cups
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
-
to taste
salt
Instructions
- Preheat the oven to 350°F (177°C) and prepare a 10×15-inch baking pan.
- Sift together the cake flour, baking powder, and salt.
- Beat the egg whites and ¼ cup of sugar until stiff peaks form.
- In the same bowl, beat the egg yolks with the remaining sugar, buttermilk, vanilla extract, and vanilla bean until light.
- Fold in half of the whipped egg whites, then the remaining whites, and finally the flour mixture.
- Spread the batter in the prepared pan and bake for 15 minutes.
- Invert the baked cake onto a towel sprinkled with confectioners’ sugar and roll it up gently.
- Allow the cake to cool completely in the rolled shape.
- Prepare the frosting by processing freeze-dried strawberries into a powder and mixing it with cream cheese, butter, confectioners’ sugar, and vanilla.
- Unroll the cooled cake, spread the frosting, and roll it back up tightly.
- Refrigerate for 20 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
10-12 slices
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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