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Strawberry Cake Roll
By Sally · sallysbakingaddiction.com
10–12 slices
| prepPreheat oven to 350°F / 177°C | |||||||||
| prepSpray 10×15-inch jelly roll pan with nonstick spray, line with parchment paper, spray parchment | |||||||||
| 4 large egg whites, at room temperature | Beat egg whites & sugar to stiff peaks | Fold in egg whites gently | Sift & fold in flour, baking powder & salt | Spread batter into pan, bake 350°F / 177°C, 14–16 min | Invert onto sugared parchment, roll warm cake | Cool rolled cake 3 hr at room temperature or 2 hr chilled | Unroll cake, spread filling, top with fresh strawberries, reroll | Chill 20 min to 1 day | Pipe remaining filling on top, garnish with strawberries |
| 1/4 cup / 50 g granulated sugar | |||||||||
| 4 large egg yolks, at room temperature | Beat egg yolks, sugar, buttermilk & vanilla until light | ||||||||
| 1/2 cup / 100 g granulated sugar | |||||||||
| 2 Tablespoons / 30 ml buttermilk or whole milk | |||||||||
| 1 and 1/2 teaspoons pure vanilla extract | |||||||||
| seeds scraped from 1/2 vanilla bean | |||||||||
| 1 cup / 118 g cake flour, spooned & leveled | |||||||||
| 1 teaspoon baking powder | |||||||||
| 1/2 teaspoon salt | |||||||||
| 1 heaping cup / about 25 g freeze-dried strawberries | Pulse freeze-dried strawberries into fine powder | Fold whipped cream into filling | |||||||
| 1 cup / 240 ml heavy cream, cold | Whip cold heavy cream to stiff peaks | ||||||||
| 8 ounces / 226 g full-fat brick cream cheese, softened to room temperature | Beat cream cheese smooth, add sugar, strawberry powder & vanilla | ||||||||
| 1 and 1/2 cups / 180 g confectioners' sugar | |||||||||
| 1 teaspoon pure vanilla extract or vanilla bean paste | |||||||||
| 1 cup / about 160 g thinly sliced fresh strawberries (optional) | |||||||||
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