Description
A light and fluffy Strawberry Cloud Roll Cake filled with a creamy cloud cream filling, perfect for any dessert occasion.
Ingredients
Scale
- 4 large eggs (room temperature)
- ¾ cup (150 g) granulated sugar
- ¾ cup (95 g) cake flour (or all-purpose flour, sifted)
- 1 tbsp cornstarch (optional for extra fluff)
- 1 tbsp milk
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 tbsp strawberry purée or strawberry powder
- Few drops of pink or strawberry-red food coloring (optional)
- 1 cup (240 ml) heavy cream, cold
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- 2 tbsp mascarpone or cream cheese (for stability, optional)
- 1 tbsp strawberry jam (for light swirl effect)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
- In a large bowl, beat eggs and sugar on high speed for 5–7 minutes until pale and fluffy.
- Sift in flour and cornstarch, and gently fold using a spatula.
- Add milk, oil, vanilla, and strawberry purée. Mix gently until smooth and airy.
- Pour batter into the prepared pan, spreading evenly.
- Bake for 10–12 minutes, or until the top springs back lightly to the touch.
- While warm, invert the cake onto a clean towel dusted with powdered sugar.
- Gently peel off the parchment paper.
- Roll the cake with the towel inside (from the short edge) and let it cool completely (about 45 minutes).
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Add mascarpone or cream cheese if using, and continue whipping to firm peaks.
- For a soft pink swirl, gently fold in the strawberry jam without overmixing.
- Unroll the cooled cake carefully.
- Spread a generous layer of the cloud cream over the surface.
- Roll the cake tightly back up (without the towel this time).
- Wrap in plastic wrap and chill for at least 1 hour to set.
- Slice with a warm knife for clean edges.
- Dust with powdered sugar or decorate with fresh strawberry slices if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use a serrated knife to slice the cake for cleaner edges.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg