Strawberry Cheese Roll Cake
Serving Size / Yield
- 3 eggs
- 1 cup white sugar
- 1/3 cup hot water
- 1 teaspoon vanilla extract
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar, for garnish
- 1 cup strawberry jam
- 1/3 cup strawberries, finely chopped
- 1 cup cream cheese, softened
- 1/3 C. heavy cream
- 1 teaspoon gelatin
- 1 tablespoon white sugar
Preheat the oven to 375 degrees and butter a roll-cake pan. Line with parchment paper and spray well with cooking spray.
Beat the eggs until thick and a deep yellow. Add 1 cup of the sugar while whisking. Then add the water and vanilla. Gently fold in the flour, baking powder, and the salt. Pour the batter into the baking pan.
Bake the roll cake for 15 minutes. It should be the texture of a sponge and start to shrink away from the parchment paper.
Lay out a large dish towel or large silicone mat. Sprinkle with powdered sugar. Place the cake into the towel or mat. Remove any parchment paper that has stuck to the cake. Remove any overly browned parts of the cake using a paring knife. Roll the cake in the mat or towel and allow to cool.
In a bowl, combine the cream cheese and heavy cream with the gelatin and 1 tablespoon of sugar. In another bowl, combine the fresh strawberries with the preserves. Unroll the roll cake and spread the cheese mixture along the edges. Leave about 1 inch space around the sides; the filling will push out as the cake is rolled. Repeat with the strawberry mix. Chill for 2 hours prior to slicing and serving.