Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 40 minutes
Servings: 8 slices
Calories: ~230 per slice
🍓 Ingredients
Sponge Cake
- 4 large eggs (room temperature)
- 100 g (½ cup) granulated sugar
- 100 g (¾ cup) cake flour (or all-purpose, sifted)
- 1 tsp vanilla extract
- 1 tbsp milk
- 1 tbsp vegetable oil
- Pinch of salt
Cream Filling
- 250 ml (1 cup) cold heavy whipping cream
- 30 g (2½ tbsp) powdered sugar
- ½ tsp vanilla extract
Fruit
- 6–8 fresh strawberries (washed, hulled, sliced)
🧁 Instructions
1️⃣ Prepare the Sponge
- Preheat oven to 170°C (340°F).
- Line a 30×40 cm (12×16 inch) baking tray with parchment paper.
- Beat eggs and sugar on high speed for 5–7 minutes until pale, thick, and tripled in volume.
- Add vanilla extract.
- Gently fold in sifted flour and salt using a spatula.
- Mix milk and oil together, then fold gently into the batter.
2️⃣ Bake
- Pour batter evenly into tray.
- Tap lightly to remove air bubbles.
- Bake for 10–12 minutes until lightly golden and springy.
- Do not overbake (key for rolling).
3️⃣ Roll the Cake
- While warm, flip cake onto clean parchment paper.
- Peel off baking paper carefully.
- Roll the cake gently (with paper) and let cool completely.
4️⃣ Prepare the Filling
- Whip cream, powdered sugar, and vanilla until soft to medium peaks.
- Do not overwhip.
5️⃣ Assemble
- Unroll cooled cake gently.
- Spread whipped cream evenly.
- Arrange strawberry slices in the center.
- Roll tightly again.
- Chill for 30 minutes before slicing.
✨ Pro Tips (Ranking Boost)
- Use room-temperature eggs for maximum volume
- Always sift flour for a lighter texture
- Roll the cake while warm to prevent cracking
- Chill before cutting for clean slices
❓ FAQ (Great for SEO)
Why did my roll cake crack?
Overbaking or rolling when cold causes cracks.
Can I use other fruits?
Yes! Mango, kiwi, banana, or raspberry work well.
How long does it last?
Up to 2 days refrigerated, covered tightly.
Can I freeze it?
Yes (without fresh strawberries), up to 1 month.