Fresh Strawberry Cream Japanese Cake Roll Recipes

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STRAWBERRY CREAM CAKE ROLL



Strawberry Cream Cake Roll image

There are plenty of strawberry patches near my hometown, and soon they'll be brimming with red berries. I discovered this recipe a few summers ago and have made it often. Believe me, it tastes as good as it looks!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 14

4 large eggs
1 teaspoon vanilla extract
3/4 cup sugar
3/4 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar
CREAM FILLING:
1 cup heavy whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract
2 cups fresh or frozen strawberries, cut up
Additional whole strawberries
Whipped cream, optional

Steps:

  • In a bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375° for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners' sugar. Peel off paper from cake; roll up cloth and cake. Cool. , For filling, whip cream, sugar and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners' sugar; garnish with strawberries, and additional whipped cream if desired.

Nutrition Facts : Calories 237 calories, Fat 11g fat (6g saturated fat), Cholesterol 118mg cholesterol, Sodium 134mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRY CREAM ROLL



Strawberry Cream Roll image

Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.

Provided by JJOHN32

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h30m

Yield 15

Number Of Ingredients 14

3 eggs
1 cup white sugar
⅓ cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup confectioners' sugar for dusting
1 teaspoon unflavored gelatin
¼ cup cold water
1 cup heavy cream, chilled
1 cup fresh strawberries
1 tablespoon white sugar
2 tablespoons confectioners' sugar, for dusting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
  • Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into prepared pan.
  • Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
  • Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the cake out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife. Roll the cake up in the towel, and leave it to cool.
  • In a microwave-safe bowl, sprinkle the gelatin over the cold water and set aside. Wash and hull the strawberries; if they're large, you may halve or chop them. Melt gelatin in microwave, checking every 15 seconds. Pour gelatin and 1 tablespoon sugar over strawberries.
  • Whip the cream to medium-stiff peaks. Fold in cooled strawberry mixture. Unroll the cake, spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour.
  • Before serving, dust cake with confectioners' sugar or top with additional whipped cream.

Nutrition Facts : Calories 171 calories, Carbohydrate 25 g, Cholesterol 58.9 mg, Fat 7 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 92.2 mg, Sugar 17.8 g

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