Description
This Strawberry Chocolate Roll Cake is a delightful dessert featuring a light, tender chocolate sponge rolled with a creamy strawberry-infused cream cheese filling. Perfect for special occasions or a sweet treat, this cake combines the rich flavors of cocoa and fresh strawberries in an elegant rolled presentation.
Ingredients
For the Chocolate Sponge Cake
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon Kosher salt
- 5 large eggs
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the Strawberry Cream Cheese Filling
- 1 8 oz package cream cheese
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 2 tablespoons maple syrup
- 1/2 cup finely diced strawberries (extra moisture removed using paper towels)
For Garnish
- Confectioner’s sugar for dusting
- Fresh strawberries
Instructions
- Preheat oven: Set your oven to 400 degrees Fahrenheit to ensure it reaches the perfect temperature while you prepare the batter.
- Prepare pan: Lightly coat a 10×15 inch rimmed baking sheet or jelly roll pan with butter or cooking spray so the parchment paper adheres properly. Line the pan with parchment paper for easy removal of the cake.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and Kosher salt until evenly combined. Set aside.
- Warm eggs and sugar: In a separate large bowl, combine the eggs and granulated sugar. Place this bowl over a saucepan of simmering water, ensuring the water does not touch the bowl. Whisk continuously until the sugar dissolves and the mixture is warm to the touch. Remove from heat and stir in the vanilla extract.
- Beat egg mixture: Using an electric mixer, beat the warmed egg and sugar mixture on high speed for 5-6 minutes until it becomes fluffy and gains volume.
- Fold in dry ingredients and butter: Gently fold the flour mixture into the fluffy eggs using a rubber spatula until combined and uniform in color. Add the cooled melted butter and fold gently to integrate without deflating the batter.
- Bake the cake: Pour the batter evenly into the prepared pan and spread to form a thin layer. Bake for 8-10 minutes until a toothpick inserted comes out clean and the cake springs back when touched.
- Roll cake to cool: Remove the cake carefully from the pan, leaving the parchment paper on. Starting from the short end, roll the cake with the parchment inside and place it on a wire rack. Allow it to cool for about 1 hour.
- Unroll cake: Once completely cooled, gently unroll the cake until nearly flat, preparing it for filling.
- Prepare filling: Beat the cream cheese, powdered sugar, softened butter, and maple syrup with an electric mixer until light and fluffy. Fold in the finely diced strawberries carefully with a rubber spatula.
- Fill the cake: Spread the strawberry cream cheese filling evenly over the cooled cake, leaving a 1/2 inch border around the edges.
- Roll filled cake: Carefully roll the cake starting from the short end, removing the parchment paper as you go to avoid sticking. Wrap the rolled cake tightly with plastic wrap.
- Chill the roll: Refrigerate the wrapped cake for about 1 hour to set the filling and shape.
- Serve: Unwrap the chilled roll and slice off the ends with a sharp knife for a clean presentation. Dust the roll with confectioner’s sugar and garnish with fresh strawberries before serving.
Notes
- Removing excess moisture from the diced strawberries is crucial to prevent the filling from becoming too wet and soggy.
- Be sure the melted butter is completely cooled before folding into the batter to maintain the cake’s volume.
- Rolling the cake while warm helps prevent cracking but ensure it cools rolled to retain shape before filling.
- Use a sharp knife to slice the cake cleanly and avoid tearing the delicate sponge.
- This cake can be prepared a day ahead; just keep it refrigerated until serving for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
