STRAWBERRY ROULADE

Strawberry Roulade is a light and elegant dessert that showcases the natural sweetness of fresh strawberries wrapped in a delicate sponge cake. The airy cake is rolled with a luscious filling of whipped cream and strawberries, creating a beautiful swirl when sliced. This roulade is perfect for spring and summer gatherings, offering a refreshing balance of flavors and a visually stunning presentation. The lightness of the sponge cake pairs beautifully with the juicy strawberries and creamy filling, making it a delightful treat for any occasion.

Ingredients:

For the sponge cake:

• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• Pinch of salt
• Powdered sugar (for dusting)

For the filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, hulled and chopped

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Prepare the sponge cake batter: In a large bowl, whisk the egg yolks and sugar until pale and creamy. Add the vanilla extract and mix well. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gently fold the beaten egg whites into the yolk mixture. Sift the flour and baking powder over the mixture and fold in carefully to maintain the airiness.
3. Bake the cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10-12 minutes, or until the cake is golden and springs back when lightly touched.
4. Roll the cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake with the towel from one short end to the other. Let it cool completely in the rolled shape.
5. Make the filling: In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold in the chopped strawberries.
6. Assemble the roulade: Carefully unroll the cooled cake and spread the strawberry cream filling evenly over the surface. Gently re-roll the cake without the towel, ensuring the filling stays inside.
7. Serve: Dust the top with powdered sugar and garnish with extra strawberries if desired. Slice and serve chilled.

This Strawberry Roulade is a light, refreshing dessert that’s as beautiful as it is delicious, making it a perfect treat for any celebration!