Strawberry Vanilla Roll Cake

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Strawberry Vanilla Roll Cake


Cooking Time

Preparation Time :3 Hr 0 Min

Cook Time : 10 Min

Total Time : 3 Hr 10 Min


Serves : 6
  • 80g cake flour sifted twice

  • 30 ml oil

  • 100 ml milk

  • 2 teaspoon Sprig vanilla extract

  • 3 egg whites

  • 1 egg yolk

  • 60g sugar

  • For Filling:: 150 g chopped strawberries adjust

  • 1 tbsp sugar

  • 200 ml heavy cream whipped

  • For Design - optional step: 10g flour

  • 10g soft unsalted butter

  • 10 ml egg whites

  • 10g icing sugar

  • 1 drop brown food colouring, green and yellow food colouring - adjust


  • begin with a design on cake this is a optional step you can skip this entire process and begin directly with the cake and filling preparation
  • for the design :- cut out parchment paper of the size of baking tray of 33* 19 cm pan and grease the top well select the design required and place it below the parchment paper place over the board for ease of handling
  • mix flour ,unsalted butter egg white icing sugar in a bowl in case the mixture is too thick, only then add few drops of water
  • divide the mixture into various bowls and add required food colouring gel and whisk well. pour mixture into piping bags and make cut at tip
  • now pipe the mixture on top of parchment paper based on the design template and tap gently
  • freeze the parchment paper as is for 35 to 45 minutes. This is important
  • preheat oven to 170 and grease the baking tray and keep it aside
  • in a bowl add egg whites and whisk well gradually add 30 gram sugar and forms stiff peaks
  • in a separate bowl whisk milk, Vanilla extract, oil and keep it aside
  • whisk egg yolk in a bowl with 30 grams sugar .Add milk mixture and blend well
  • add flour and blend well
  • gradually add the egg white mixture to the flour mixture and mix well
  • place The Frozen design parchment paper carefully over the greased baking tray
  • Pour the batter carefully over the paper and level evenly
  • bake for 10 12 minutes until firm to touch.Do not over bake as this is a very thin cake keep eye on the cake after 8 Minute
  • rest cake on the counter for 3-4 minutes meanwhile spread powdered sugar on top of parchment paper
  • Flip cake tray on parchment paper and tap on the top
  • gently lift the tray and Peel parchment paper on top of the cake
  • place another parchment paper on top of the cake
  • now play tray or board on the top and immediately flip the cake again you can dust of the excess sugar or leave it as is
  • start rolling the cake while it is still hot if you allow it to cool the cake will start breaking or will have cracks
  • now cover it with kitchen towel and cover from all sides allow the cake to cool completely
  • In a bowl add whipped cream and Sugar . Blend well
  • Unwrap and unroll cake. Spread whipped cream mixture evenly on top. Now place chopped strawberries on top.Roll the cake
  • Wrap the cake with parchment paper and refrigerate for 2-3 hours
  • Slice and serve