Strawberry Cream Cake Roll – a delicious recipe with eggs, water, cake flour, salt, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a greased 15 1/2 x 10 1/2-inch jellyroll pan with wax paper.
2
Lightly grease waxed paper.
3
Preheat oven to 375u00b0.
4
Beat eggs until light and lemon colored.
5
Gradually add sugar and beat until very light and thick.
6
Beat in water and vanilla.
7
Sift cake flour, baking powder and salt together.
8
Fold into egg-sugar mixture.
9
Pour batter into jellyroll pan and spread evenly.
10
Bake in a 375u00b0 oven for 12 to 15 minutes or until cake springs back when pressed in the center.
11
Lightly sift confectioners sugar onto a sheet of waxed paper or a towel.
12
Turn while baking and trim dry edges from the cake.
13
Roll cake up with towel or paper, starting at one of the long sides and cool.
564
kcal
Calories
8
g
Fat
107
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 eggs, 5 Tbsp. water, 1 c. cake flour or 1 c. plus 2 Tbsp. all-purpose, 1/4 tsp. salt, and more.
Yes, Strawberry Cream Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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