Belula

Strawberry Roll Cake

A fluffy and airy roll cake filled with strawberry Chantilly cream and fresh strawberries. You can replace the strawberries for any other berry.

Belula May 30, 2020 March 16, 2021
The strawberry roll cake on a rectangular plate, with one slice cut off so we can see the inside.

Roll cake is something we use to have growing up in Argentina, obviously filled with dulce de leche. When I moved to France, I learned you can actually fill your cakes with things other than dulce de leche :). So, to celebrate summer I decided to make this strawberry roll cake that according to my husband (who might be a little biased) it is one of the best he has had to date! You should make it soon.

2 hands holding a rectangular plate with a strawberry roll cake on it.
Closeup of the strawberry roll cake with a slice cut off as seen from above.

How to make a roll cake?

To make roll cake you need to put together three components:

  • Eggs/egg yolks/ sugar mixture: beat at medium speed, for about 10 minutes until it gas gained in volume and its color has changed to a pale yellow.
  • Beaten egg whites: this should take about 10 minutes. They should be room temperature. Begin to whisk the egg whites with 1/10 of the sugar at low speed and gradually up the velocity. Once they are foamy and there are no bubbles left at the sides of the bowl add the rest of the sugar and whisk at maximum speed for about a minute. This is when the egg whites will gain in volume and become shinny.
  • The flour. Sifted.

To properly do the mixture of the roll cake:

  • Fold in 1/3 of the egg whites into the eggs/egg yolk/sugar mixture to loosen it up a bit. The idea when you are mixing the 2 things is to try and have similar textures.
  • Fold in the rest of the egg whites delicately.
  • Finally fold in the flour. Make sure to scrape the bottom of the bowl, it tends to go there because its heavier.

That is, it. Now you are ready to bake it.

Beat egg whites until you obtain soft peaks
Egg whites on a whisk
1/3 egg whites and sugar/egg mixture
Roll cake batter

A few tips on baking this roll cake recipe.

  • Be sure to preheat the oven to 220 C°/430 F.
  • Line a 30x40 cm (12x16 inches) baking sheet with parchment paper. Spray with baking spray so the paper sticks to the tray. Then spray again the parchment paper, this will allow you to unmould the cake.
  • Once the roll cake batter is ready, pour onto the lined baking sheet and evenly spread until the whole surface of the sheet has been covered. You can do this using either an offset spatula or a scraper.
  • Bake for 12/15 minutes. Until golden. When you touch with your finger, it should not sink into the roll cake.

Note: if you remove the cake beforehand, it will deflate when Rolling it and will not hold its shape.

Roll cake batter on baking tray
Spread out the batter evenly on the baking tray

How to roll a cake without cracking it?

The most important thing to do to prevent cracks when rolling your cake is to:

  • Turn over the cake it immediately after removing from the oven onto a piece of parchment paper sprinkled with powdered sugar. Leave 3 cm of paper on one of the short edges side.
  • Remove the parchment paper it was naked on delicately.
  • Trim the edges using a serrated knife. Trim one of the short edges diagonally.
  • Fold the 3 cm of parchment paper over the trimmed straight short edge.
  • Roll the cake as tightly as you can, real slow.
  • Let it cool down at room temperature rolled and covered in parchment paper.
A piece of parchment paper sprinkled with powdered sugar with a strainer and a serrated knife on the side.
The roll cake just baked on a wire rack.
The roll cake turned on a paper covered in powdered sugar with the edges trimmed.
The roll cake turned on a paper covered in powdered sugar with the edges trimmed and one hand folding over 3 cm of paper onto the roll cake.
2 hands rolling the roll cake on a piece of parchment paper.
The cake rolled and covered in parchment paper with strawberries on the side.

How to freeze a Roll Cake

You can freeze this cake once it has been baked and rolled as instructed in the recipe. Make sure to double wrap in plastic wrap and put it on a tray to freeze so it will not break in the freezer. Once it is frozen you can transfer to a freezer bag. You can keep in the freezer for up to 1 month.

To defrost, let it sit at room temperature for about 2 hours before unrolling the cake. Fill it an decorate it as instructed.

How to make strawberry Chantilly Cream?

First you need to make a regular Chantilly cream following this golden rule:

  • General rule is whipping cream + 10% of cream weight of powdered sugar + vanilla bean .
  • Whipped until it forms soft peaks.
  • Chantilly cream needs to be refrigerated always. If not using right away keep in the fridge. It cannot be frozen.

Once the Chantilly cream is ready, fold in the cream cheese and the strawberry jam.

You can use store bought jam or if you feel like making your own, here is a recipe I like: Strawberry jam.

You could also replace the strawberry jam by this raspberry jam I use in this filled doughnut recipe: Raspberry Jam-Filled Brioche Donuts. So good!

Ingredients for the Strawberry Chantilly Cream
The roll cake unrolled covered with strawberry Chantilly cream.
One hand piping Chantilly cream on top of the strawberry roll cake.

Assembling the Strawberry Roll Cake

  1. Unroll the cake and keep if over the parchment paper.
  2. Spread the Chantilly cream evenly leaving 2 cm from the straight shorter edge without cream. Keep about 50 g of the cream for frosting the roll cake later.
  3. Add the strawberries cut into small cubes and gently press them down.
  4. Roll the strawberry cake slowly and as tightly as possible.
  5. Refrigerate covered in plastic wrap or parchment paper for a minimum of 2 hours.

If you have questions don't hesitate to comment below! If you made the cake, I would love to hear about it!

The cake rolled and chilled, covered in parchment paper with strawberries on the side.
The unrolled cake ready to be filled with a small bowl with diced strawberries on the top lift corner.
The unrolled cake filled with strawberry Chantilly cream with a small bowl with diced strawberries on the top left corner.
The rolled cake as seen from above with a small offset spatula on the side.

Variations for this Strawberry Roll cake recipe

You can change the decoration for this roll cake (as shown in the photo below). To do so, you must:

  1. Thinly slice the strawberries.
  2. Warm up some strawberry jam, so that it has become liquid..
  3. With a brush paint the outside of the roll until it is completely covered with a thin layer of jam.
  4. Then brush each slice of strawberry and stick it onto the roll, as shown in the photo below.
  5. Finally, brush a thin layer of some warm jam over the whole roll covered with strawberries to make it shine a little!

You can replace the strawberries in this roll cake for any other berry, or you can even make one with mixed berries. The more the merrier.

You can also add a thin layer of dulce de leche before adding the strawberry Chantilly cream. This is an exceptionally good idea! You can use store bought dulce de leche, no problem!

The strawberry roll cake covered with sliced strawberries on a white plate.
One placing fresh strawberries on top of the strawberry roll cake covered with Chantilly cream.
Closeup of the strawberry roll cake with a slice cut off as seen from above.

Happy Cooking!

The ingredients used in all recipes on this site are measured using the metric system. I use a scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA, Canada, UK, Australia, France.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 2 hours

Servings: 8 servings
Nutrition: 192 cal
Cuisine: French

Ingredients

Roll Cake

  • Egg Yolks 1
  • Eggs 2
  • Granulated Sugar 100 g
  • Egg Whites 3
  • Granulated Sugar 55 g
  • All-purpose Flour 50 g

Strawberry Chantilly Cream

  • Whipping Cream 150 g
  • Cream Cheese 70 g
  • Powdered Sugar 15 g
  • Vanilla Beans 1
  • Strawberry Jam 30 g

Strawberry Filling

  • Fresh Strawberries 100 g
  • Strawberry Chantilly Cream

Decoration

  • Fresh Strawberries 100 g
  • Strawberry Chantilly Cream 50 g

Procedure

  • 1. Make the Roll cake: Pre-heat the oven to 220 C° / 430 F. Line a baking tray (30x40 cm) with parchment paper. Grease either with baking spray or butter. Beat the eggs, egg yolk and sugar until it has gained in volume and changed to pale yellow color. About 10 minutes. Set aside. Beat the egg whites to soft peaks. Add 1/10 of the 55g sugar and beat at low/medium speed. Once they are foamy add the rest of the sugar and beat at high speed for an extra minute. Fold in the egg whites delicately into the sugar/egg mixture. Fold in the flour. Make sure its properly incorporated to the batter.
  • 2. Bake the roll cake: Transfer the batter to the baking tray and spread it our evenly using an off-set spatula or the back of a spoon. Bake until golden and set. About 15 minutes.
  • 3. Roll the cake: Remove from the oven and immediately remove the cake from the baking tray and place on a wire rack. Turn over the cake it immediately after removing from the oven onto a piece of parchment paper sprinkled with powdered sugar. Leave 3 cm of paper on one of the short edges side. Remove the parchment paper it was naked on delicately. Trim the edges using a serrated knife. Trim one of the short edges diagonally. Fold the 3 cm of parchment paper over the trimmed straight short edge. Roll the cake as tightly as you can, real slow. Let it cool down at room temperature rolled and covered in parchment paper.
  • 4. Make the Strawberry Chantilly Cream: Whip the cream, the scraped vanilla bean and the powdered until it forms soft peaks. Soften the cream cheese and mix into the whipped cream. Mix in the strawberry jam.
  • 5. Assemble the strawberry Roll cake: Chop the strawberries in small cubes. Unroll the cake and keep if over the parchment paper. Spread the Chantilly cream evenly leaving 2 cm from the straight shorter edge without cream. Keep about 50 g of the cream for frosting the roll cake later. Add the strawberries cut into small cubes and gently press them down. Roll the strawberry cake slowly and as tightly as possible. Refrigerate covered in plastic wrap or parchment paper for a minimum of 2 hours.
  • 6. Decorate the cake: Use the 50 g of strawberry Chantilly you set aside to decorate the roll cake using a piping bag or a spoon. Top with fresh strawberries. Enjoy!
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
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1 Comment
Sarah April 15, 2021

In which temperature should be oven preheated? 220 or 180. Confused as different sections you mentioned different one.
Plus: from where is the red color of outer side of your cake roll? Looks to me red/strawberry-ish
Thanks for your nice recipe!

Belén Gowland
Belula April 16, 2021

Hi Sarah! Thanks for pointing this out! It's 220 C! I will edit right now!
As far as the cake outer color, it's just the natural color from cooking it... I have not added anything extra. Make sure to grease the parchment paper (with spray or melted butter) it will help with the color!

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