Roll cake is something we use to have growing up, 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's one of the best he's had to date! You should make it soon.
To make roll cake you need to put together three components:
To properly do the mixture of the roll cake:
That is it. Now you are ready to bake it.
The most important thing to do to prevent cracks when rolling your cake is unmould immediately after removing from the oven onto an oiled piece of parchment paper. And keep covered until you are ready to roll.
If you will not roll the cake immediately, cover in plastic wrap and refrigerate until ready to use. Let it sit at room temperature for a bit before assembling the cake you put it in the fridge.
You can watch how do this here How to make a fluffy and delicious swiss roll cake.
You can freeze this cake once it has been baked and cooled. Make sure to double wrap in plastic wrap and put it on a tray to freeze so it will not break in the freezer.
To defrost, let it sit at room temperature for about 2 hours before rolling the cake.
First you need to make a regular Chantilly cream. To make this Chantilly cream recipe you must follow this rule of gold:
Once you have this, 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 Doughnuts. So good!
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!