Ingredients
Method
- Preheat the oven to 350°F (177°C). Grease a 10×15-inch jelly roll pan and line with parchment paper, greasing the parchment as well.
- In a large mixing bowl, beat the egg whites with ¼ cup (50g) sugar on high speed until stiff peaks form, about 4 minutes.
- In the same bowl, beat the egg yolks with remaining sugar, buttermilk, vanilla extract, and vanilla bean seeds on high until pale and slightly thickened, about 3–4 minutes.
- Gently fold half of the whipped egg whites into the yolk mixture on low speed for 5–10 seconds, then fold in the remaining whites for another 5–10 seconds. Do not over-mix.
- Sift the cake flour, baking powder, and salt over the batter. Using a silicone spatula, gently fold until just combined.
- Spread the batter evenly into the prepared pan and gently tap to level.
- Bake for 14–16 minutes, or until the top springs back lightly when touched.
- While baking, prepare a large piece of parchment or a thin kitchen towel dusted with confectioners’ sugar. As soon as the cake comes out, run a knife around the edges and invert the warm cake onto the prepared surface, peeling off the original parchment. Starting from a short end, gently roll the warm cake with the parchment/towel. Allow to cool completely.
- Let the rolled cake rest for about 3 hours at room temperature or refrigerate for 2 hours to speed cooling.
- Pulse freeze-dried strawberries in a blender or food processor until fine powder forms, about ½ cup.
- Whip the cold heavy cream on medium-high until stiff peaks form, about 4 minutes. Transfer to a separate bowl.
- Beat the softened cream cheese in a clean bowl until smooth. Add confectioners’ sugar, strawberry powder, and vanilla, and beat until creamy. Gently fold in the whipped cream.
- Carefully unroll the cooled cake and spread half of the filling evenly over the surface, leaving a ½-inch border. Add sliced fresh strawberries if using. Gently roll the cake back up without parchment.
- Cover loosely and refrigerate for at least 20 minutes or up to 1 day before slicing. Pipe or spread remaining filling on top and garnish with fresh strawberries if desired.
- Store any leftover cake roll tightly covered in the refrigerator for up to 3 days.
Nutrition
Notes
This strawberry cake roll is a visual and flavorful delight! Light sponge, fluffy strawberry filling, and optional fresh strawberries make it perfect for celebrations or a cozy afternoon treat.