This cake roll is a great summer dessert, made with fresh strawberries. The sponge is super light and airy, filled with a smooth and delicious mascarpone cream filling. It also look so elegant and beautiful, a true show-stopper dessert!
Strawberry Cake Roll with Mascarpone Cream Filling
Ingredients
Sponge Cake
- 4 large eggs - at room temperature
- ⅔ cup granulated sugar, divided - 133 grams
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- ¾cup+1 tablespoon all purpose flour - 100 grams
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- powdered sugar - for dusting
Strawberry Cream Filling
- 2 cups heavy whipping cream, cold
- 8 ounces mascarpone cheese - 226 grams
- ½ cup powdered sugar - 60 grams
- 1 cup diced strawberries
- 2-3 strawberries - for garnish
Instructions
Sponge Cake
- Preheat the oven to 370°F (190°C). Line a 10x15 inch baking sheet with parchment paper.
- On a large piece of parchment paper, generously sprinkle some powdered sugar. We will later invert the cake on this. You can also use a kitchen towel instead.
- In a small bowl, sift flour, baking powder and salt together, set aside.
- You will need two large bowls, one for the egg whites and another for the yolks. For the egg whites, it's important that the bowl is super clean and grease free. So pour a little bit of white vinegar into the bowl, swirl around and then empty it out. Wipe the bowl with a clean paper towel. Wipe the whisk attachment with vinegar too. Then, separate the eggs, add the egg whites into the super clean bowl and the yolks into the other. Be careful not to mix in any yolks into the whites.
- Start beating the egg whites with a whisk attachment on medium high until frothy. Then, while beating, slowly add half the granulated sugar (⅓ cup). Once all the sugar is added, continue beating on medium-high until stiff peaks form. Set aside.
- Add ⅓ cup granulated sugar to the egg yolks and using an electric hand mixer beat on medium for about 2 minutes, until pale and creamy.
- Add in vanilla extract and lemon zest and mix to combine. Then add in oil and mix again.
- Then add in the flour mixture, and mix on low for a few seconds, until just combined (do not over-mix).
- Using a spatula, add the egg whites into the yolk batter in 3 parts and fold gently. Be careful not to overmix. The batter will be quite fluffy at the end.
- Gently transfer the batter into the lined baking sheet and spread it out evenly. You can use an offset spatula to even it out.
- Bake in the preheated oven for 10-12 minutes until it's golden on the top. Check by touching the surface, it should gently bounce back.
- Working quickly, loosen the sides of the cake with a sharp knife. Gently invert the cake onto the dusted parchment paper/kitchen towel (The baking sheet is still hot, so remember to wear oven mitts). Gently peel off the parchment paper from the cake and roll up cake and dusted parchment paper/kitchen towel together, starting from the short end. Let it cool down on a wire rack for about 1-2 hours.
Strawberry Cream Filling
- Add heavy cream and powdered sugar into a large mixing bowl and medium high until it reaches soft peaks.
- Add the mascarpone cheese and whip until stiff peaks form. Don't overbeat the cream or it'll curdle. Take out ⅓ of the filling into a small bowl and set aside for piping.
- Fold in the diced strawberries into the remaining cream filling.
Assembly
- Once cake is at room temperature, gently unroll it and evenly spread the filling over it. Re-roll the cake and using a serrated knife, cut the endings for an even look (optional). Place the cake on a serving platter.
- Pipe the top with the remaining cream filling and decorate with strawberries. Dust with powdered sugar and refrigerate for 1 hour or until ready to serve.
- Slice and enjoy!
Tried this recipe?Let us know how it was!
