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Strawberry Cream Roll
Tarla Dalal
15 February, 2017
Table of Content
About Strawberry Cream Roll
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Ingredients
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Methods
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To make the Strawberry cream mixture
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How to make Strawberry Cream Roll
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Nutrient values
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Melt-in-the-mouth vanilla cake, lined with tongue-tickling tangy-sweet strawberry jam, whipped cream and fresh fruit.
This combination of jam, cream and fruit gives the stuffing a truly fascinating mouth-feel, which contrasts beautifully with the soft and fluffy cake.
Refrigerate the Strawberry Cream Roll for at least 30 minutes before slicing, so that the roll sets properly.
Try other recipes like the Strawberry Praline Cake and the Strawberry Paneer Pie .
Strawberry Cream Roll recipe - How to make Strawberry Cream Roll
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
0 Mins
Baking Time
13 Mins
Baking Temperature
200°C (400°F)
Sprouting Time
0
Total Time
15 Mins
Makes
1 roll (7 pieces)
Ingredients
Main Ingredients
2 large egg
1/4 cup castor sugar
1/4 cup plain flour (maida)
1/2 tsp vanilla essence
2 tbsp powdered sugar for sprinkling
melted butter for greasing
To Be Mixed Into A Filling
1/4 cup beaten whipped cream
1 tbsp strawberry jam
2 tbsp finely chopped strawberries
Method
- Grease a 200 mm. X 150 mm. (10” x 6”) aluminium tin with butter, place a butter paper of the same size over it and again grease the butter paper with butter. Keep aside.
- Combine the eggs and castor sugar in a deep bowl, mix well and beat using an electric beater for 3 to 4 minutes on a medium speed, till it is light and fluffy.
- Add the plain flour and vanilla essence and mix gently with the help of a spatula.
- Transfer the batter into the greased and lined tin and bake in an pre-heated at 200°c (400°f) for 8 minutes. Keep aside to cool slightly.
- Once it is slightly cooled, loosen the sides of the cake using a sharp knife.
- Sprinkle the powdered sugar evenly on a clean, dry surface and invert the cake tin over it. Slowly peel the butter paper and discard it.
- Apply the prepared filling evenly over the cake and roll the cake gently from one side to the other to form a swiss roll and refrigerate it for atleast 30 minutes.
- Cut the roll into 7 equal portions using a sharp knife.
- Serve immediately.
Strawberry Cream Roll recipe with step by step photos
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To make the strawberry cream mixture for the Strawberry Cream Roll, Take deep bowl, add 1/4 cup beaten whipped cream to it.
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Add 1 tbsp strawberry jam.
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Add 2 tbsp finely chopped strawberries.
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Mix gently using the spatula.
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Grease a 200 mm. X 150 mm. (10” x 6”) aluminum tin with melted butter, place a butter paper of the same size over it and again grease the butter paper with butter. Keep aside.
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Combine the 2 large egg and 1/4 cup castor sugar in a deep bowl, mix well and beat using an electric beater for 3 to 4 minutes on a medium speed, till it is light and fluffy.
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Add the 1/4 cup plain flour (maida) and 1/2 tsp vanilla essence and mix gently with the help of a spatula
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Transfer the batter into the greased and lined tin and bake in an pre-heated at 200°c (400°f) for 8 minutes. Keep aside to cool slightly.
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Once it is slightly cooled, loosen the sides of the cake using a sharp knife.
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Sprinkle the 2 tbsp powdered sugar evenly on a clean, dry surface and invert the cake tin over it. Slowly peel the butter paper and discard it.
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Apply the prepared filling evenly over the cake.
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Roll the cake gently from one side to the other to form a swiss roll and refrigerate it for at least 30 minutes.
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Cut the roll into 7 equal portions using a sharp knife.
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Serve Strawberry Cream Roll immediately.
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Nutrient values (Abbrv)per plate
| Energy | 111 cal |
| Protein | 2.4 g |
| Carbohydrates | 17.1 g |
| Fiber | 0.1 g |
| Fat | 4.8 g |
| Cholesterol | 5.4 mg |
| Sodium | 19.7 mg |
Click here to view Calories for Strawberry Cream Roll
The Nutrient info is complete
Asha
June 6, 2012, 5:33 p.m.
Strawberry cream roll.. this recipe is one recipe i was searching for.. this tasted same as you get in the market..
