I know this may look like it’s a lot of work, but you don’t need anything fancy for this classic Cake Roll!
It’s filled with whipped cream and strawberries (which you can totally skip or use bananas instead) and it’s so fluffy that you feel like you’re eating clouds!
Ingredients:
- Eggs 4
- Sugar ¼c + 1 tbsp
- Vanilla 2 tsp
- Vegetable Oil 2 tbsp
- Honey 1 tbsp
- Flour ¼c
- Cornstarch ¼c
- Powdered sugar for dusting
for the filling you’ll need:
- Heavy whipping cream 8 oz
- Sugar 2 tbsp
- Vanilla 1 tsp
- Strawberries
Instructions:
- Preheat the oven to 350 F. Grease & line an 11×15” baking sheet
- Separate the eggs & add ¼ c sugar to the yolks
- Beat for 1 minute until pale. then add vanilla, oil & honey and mix.
- Sift flour & cornstarch into the bowl & fold slowly
- Whip the whites until foamy, gradually add 1 tbs sugar & keep beating until peaks form
- Fold the egg whites in the batter in 3 additions, try to keep as much air as possible
- Transfer to the baking sheet, smooth the top, lift & drop the pan onto the counter twice to get air bubbles out
- Bake for 10-15 mins until golden brown
- Dust a piece of parchment paper with powdered sugar & invert the cake onto it
- Remove the parchment paper on top & roll the cake
- Let it cool down
- Beat heavy cream, vanilla & sugar until peaks form
- unroll & spread with whipped cream & add strawberries
- Roll back up & refrigerate for 1 hour before serving
- decorate with more whipped cream & strawberries
