Divine Strawberry Japanese Cake Roll
This Divine Strawberry Japanese Cake Roll is a light and fluffy cake roll filled with a sweet strawberry cream. It’s a delicious and easy-to-make dessert that is sure to please everyone.
– 4 large eggs
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1 teaspoon vanilla extract
– 1/2 cup strawberry jam
– 1/2 cup heavy cream
1. Preheat oven to 350°F (175°C).
2. Grease a 10×15 inch jelly roll pan and line with parchment paper.
3. In a large bowl, beat the eggs and sugar until light and fluffy.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the egg mixture and mix until combined.
6. Add the vegetable oil and vanilla extract and mix until combined.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from oven and let cool for 10 minutes.
10. Place a clean kitchen towel over the cake and carefully flip the pan over onto the towel.
11. Peel off the parchment paper and roll the cake up in the towel.
12. Let cool completely.
13. Unroll the cake and spread the strawberry jam over the surface.
14. In a medium bowl, beat the heavy cream until stiff peaks form.
15. Spread the whipped cream over the jam.
16. Roll the cake up and wrap in plastic wrap.
17. Refrigerate for at least 2 hours before serving.
– Calories: 250
– Fat: 11g
– Carbohydrates: 33g
– Protein: 5g
– Sodium: 140mg