Description
A light and airy Swiss roll cake filled with a luscious strawberries and cream filling, combining a soft vanilla sponge cake with tangy cream cheese, sweet whipped topping, and fruity strawberry jam. Perfectly dusted with powdered sugar and garnished with fresh strawberries for an elegant dessert.
Ingredients
Scale
Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs at room temperature
- ¾ cup granulated sugar
- 2 tablespoons vegetable oil
- 2 tablespoons buttermilk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Filling
- 6 ounces cream cheese, softened
- 1 ¼ cup Cool Whip, thawed
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ⅓ cup strawberry jam
For Garnish
- Powdered sugar for dusting
- Fresh strawberries
Instructions
- Prepare the Pan: Preheat the oven to 350°F (325°F if using a dark jelly roll pan). Grease a 15x10x1-inch jelly roll pan with cooking spray, then line it with parchment paper and grease the parchment as well. Set aside.
- Prepare the Surface: On a flat work surface, lay down a clean tea towel and sprinkle it generously with powdered sugar. This will help in rolling the cake later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs on high speed for 3 minutes until pale and fluffy. Gradually add the granulated sugar while continuing to beat.
- Add Wet Ingredients: To the egg mixture, add vegetable oil, buttermilk, apple cider vinegar, and vanilla extract. Beat for an additional minute until combined.
- Combine Dry and Wet: Gently fold the dry flour mixture into the wet ingredients until just combined, careful not to overmix.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan, tilting to smooth the surface. Bake for 12-15 minutes, or until the cake springs back when touched.
- Roll the Cake: Immediately remove the cake from the oven. Invert it onto the powdered sugar-covered tea towel, peel off the parchment paper, and roll the cake with the towel starting from the short end. Set on a wire rack seam-side down to cool completely for about 1 hour.
- Prepare the Filling: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the thawed Cool Whip until evenly combined. Refrigerate until ready to use.
- Fill and Roll: Once cooled, carefully unroll the cake. Spread the strawberry jam all over the surface, leaving a ½-inch border around the edges. Spread the cream cheese filling evenly over the jam. Carefully roll the cake back up without the towel. If filling oozes out, scrape and discard.
- Chill: Place the rolled cake seam-side down on a platter, cover with plastic wrap, and refrigerate for at least 1-2 hours.
- Serve: Before serving, dust the cake with powdered sugar and garnish with fresh strawberries. Slice and enjoy.
Notes
- If using a darker jelly roll pan, reduce the oven temperature to 325°F to prevent over-browning.
- Using strawberry jelly instead of jam will result in a smoother filling without fruit chunks; you can add more jelly or layer thinly sliced strawberries over the jam for extra fruitiness.
- Make sure eggs are at room temperature to achieve better volume when beaten.
- The tea towel sprinkled with powdered sugar helps prevent the cake from sticking and cracking when rolled.
- Chilling the filled and rolled cake before serving allows flavors to meld and makes slicing easier.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 23g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
