Strawberries & Cream Jelly Roll Cake

Ingredients

FOR CAKE:
4 large eggs, divided
3/4 cup granulated sugar, divided
3 tablespoons neutral oil
2 teaspoons LorAnn Buttery Sweet Dough Bakery Emulsion
1 teaspoon LorAnn Organic Madagascar Vanilla Extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
FOR FILLING:
1 cup whipping cream
3 tablespoons cream cheese, softened
3 tablespoons granulated sugar
1 teaspoon LorAnn Organic Madagascar Vanilla Extract
1 cup finely chopped fresh strawberries, plus more to garnish

Recipe PDF

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Directions

FOR CAKE:

Preheat the oven to 350°F degrees. Line a standard jelly roll pan (10 x 15 inch) with parchment paper & set aside until ready to use.

In a medium mixing bowl beat egg whites to soft peaks. Gradually add 1/4 cup of sugar & beat to medium peaks. Set aside.

Beat egg yolks & remaining sugar until pale, about 5 minutes. Add oil, buttery sweet dough emulsion & vanilla extract. Beat until combined.

Sift in the flour, baking powder & salt. Mix until dough comes together. Gently fold in the egg whites until fully incorporated.

Transfer cake to a parchment lined jelly roll pan and smooth to flatten. Bake for 12 to 15 minutes, until the top bounces back to touch.

Let cake for 2 minutes, run a knife along the edges & flip the pan over onto a kitchen tea towel. Remove the tray, remove the parchment paper & carefully roll the warm cake with the tea towel. Let the cake cool to room temperature before filling.

FOR FILLING:

To a large medium mixing bowl whisk whipping cream to soften peaks. Add cream cheese, sugar & vanilla. Whisk to stiff peaks.

Transfer 1/3 of the whipped cream to a piping bag to use for decorating the cake. Fold in the strawberries to the remaining whipped cream.

Carefully unroll the cooled jelly roll cake & spread filling over it. Roll back up & transfer to the refrigerator to set for 30 minutes.

To finish pipe dollops of whipped cream on the top of the cake & garnish with fresh strawberries. Slice & serve!