Ingredients
Cake
- 4 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- ¾ cup (95g) cake flour, sifted
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup (60ml) whole milk, room temperature
- 2 tbsp (30g) unsalted butter, melted and cooled
Filling
- 1½ cups (360ml) heavy whipping cream, cold
- ¼ cup (30g) powdered sugar
- 1 tsp vanilla extract
- 2 cups (300g) fresh strawberries, hulled and sliced
- Extra powdered sugar for dusting
Substitutions:
- Cake flour: All-purpose flour + cornstarch (for each cup, remove 2 tbsp flour and replace with cornstarch)
- Fresh strawberries: Thawed frozen strawberries (drain well)
- Heavy cream: Cannot be substituted for proper texture
Execution
Preparation
- Preheat oven to 350°F (175°C)
- Line jelly roll pan with parchment paper, leaving overhang
- Dust clean kitchen towel generously with powdered sugar
Cake Batter
- Beat eggs on high speed for 2 minutes until pale
- Gradually add sugar, beating until mixture is thick and pale (ribbon stage, about 5 minutes)
- Mix in vanilla extract
- Sift together flour, baking powder, and salt
- Fold dry ingredients into egg mixture in three additions
- Combine milk and melted butter, fold into batter until just combined
Baking
- Spread batter evenly in prepared pan
- Bake 12-15 minutes until top springs back when touched
- Chef’s Tip: Don’t overbake – cake should be golden but not browned
Rolling
- Immediately invert cake onto powdered sugar-dusted towel
- Remove parchment paper
- Starting from short end, roll cake with towel inside
- Cool completely (about 1 hour)
Filling & Assembly
- Whip cream, powdered sugar, and vanilla to stiff peaks
- Unroll cooled cake gently
- Spread whipped cream leaving 1-inch border
- Arrange strawberry slices over cream
- Re-roll cake using towel as guide
- Chill 2 hours before serving
- Dust with powdered sugar
Additional tips
- Cake can be baked 1 day ahead, kept rolled in towel at room temperature
- Assemble within 24 hours of serving
