Strawberry Long-Cake Roll

Photo: Susie Cushner

My son's birthday is at the end of April. That means a birthday cake for home and one for school. This is the fastest cake I know how to make (and his favorite) -- I've even made it before breakfast. With lots of fresh whipped cream and fresh strawberries, it's a cake any mother can love.

Yield: 10 to 12 servings
Recipe from Real Simple

More From Real Simple

Nutritional Information

Amount per serving
  • Calcium: 72mg
  • Calories: 314
  • Calories from fat: 1%
  • Carbohydrate: 35g
  • Cholesterol: 136mg
  • Fat: 18g
  • Fiber: 1g
  • Iron: 1mg
  • Protein: 4mg
  • Saturated fat: 11g
  • Sodium: 193mg

Ingredients

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs, separated
  • 1 1/4 cups granulated sugar
  • 2 teaspoons vanilla
  • Confectioners' sugar
  • 1 pint heavy cream
  • 2 pints strawberries, cut in half if large

Preparation

  1. Heat oven to 375º degrees F. Lightly coat a jelly-roll pan (a cookie sheet with sides) with vegetable cooking spray. Line the bottom with wax paper. Combine the flour, baking powder, and salt in a small bowl; set aside.
  2. Using an electric mixer at high speed, beat egg whites until foamy. Gradually add 1/2 cup of the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.
  3. In another bowl, beat egg yolks and another 1/2 cup of the granulated sugar until pale and thick. Beat in 1 teaspoon of the vanilla. Use a rubber spatula to gently fold the flour and beaten yolks into the whites until just blended. Spread in pan. Bake 15 minutes or until the cake springs back when lightly touched.
  4. Meanwhile, place a clean dish towel on the counter and dust it lightly with confectioners' sugar. When the cake is done, loosen the edges from the pan with a knife and invert the cake onto the towel. Peel off the waxed paper. Roll the cake lengthwise, along with the towel, and set aside, at room temperature, to cool. Can be made up to one day ahead.
  5. Whip the cream with the remaining 1/4 cup of sugar and 1 teaspoon vanilla until soft peaks form. Unroll the cake and spread with half the whipped cream. Top with half the strawberries, and reroll without the towel. Serve with the remaining strawberries and whipped cream.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Strawberry Long-Cake Roll Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy