Description
A tender vanilla sponge cake rolled around a rich, fluffy cheesecake filling and studded with fresh strawberries. Elegant, creamy, and perfectly balanced for any celebration.
Ingredients
- Eggs: 4 large
- Granulated Sugar: 3/4 cup
- All-Purpose Flour: 3/4 cup
- Baking Powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Vanilla Extract: 2 teaspoons
- Cream Cheese: 8 ounces, softened
- Powdered Sugar: 1 cup, plus 2 tablespoons for dusting towel and garnish
- Heavy Cream: 1 cup, cold
- Fresh Strawberries: 1 1/2 cups, diced
Instructions
- Preheat Your Equipment: Heat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease.
- Combine Ingredients: In a large bowl, beat eggs and granulated sugar until pale and voluminous, 3 to 5 minutes. Sift in flour, baking powder, and salt. Add vanilla and gently fold until smooth.
- Prepare Your Cooking Vessel: Spread batter evenly in the prepared pan. Bake 10 to 12 minutes until lightly golden and springy to the touch.
- Assemble the Dish: Dust a clean kitchen towel with 2 tablespoons powdered sugar. Invert hot cake onto the towel, peel away parchment, then roll the cake up in the towel from the short side. Cool completely.
- Cook to Perfection: Beat cream cheese with 1 cup powdered sugar until smooth. Whip heavy cream to soft peaks, then fold into the cream cheese to make a fluffy cheesecake filling.
- Finishing Touches: Unroll cooled cake, spread evenly with cheesecake filling, and scatter diced strawberries over the surface. Re-roll gently but firmly, seam side down. Dust with powdered sugar.
- Serve and Enjoy: Chill at least 1 hour for clean slices. Cut into 10 servings and garnish with extra strawberries if desired.
Notes
- Roll the sponge while warm to help prevent cracks.
- Use room-temperature eggs for maximum volume in the batter.
- Chill the cheesecake filling before spreading for cleaner layers.
- Dice strawberries small so the roll stays tight and neat.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 26g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg