Description
A light and airy sponge cake filled with whipped cream and fresh strawberries, perfect for special occasions or weekend brunches.
Ingredients
Scale
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 cup strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment and lightly grease the paper.
- In a large bowl, beat eggs with sugar and vanilla until thick and pale, about 6–8 minutes.
- Sift together flour, cornstarch, baking powder, and salt. Fold into the whipped eggs gently.
- Spread batter in the pan and bake for 10–12 minutes until springy and toothpick comes out clean.
- Lay out a kitchen towel and dust lightly with powdered sugar. Invert the baked cake onto the towel, peel off parchment, and roll it up with the towel. Let cool for 30 minutes.
- Whip the cream with powdered sugar until soft peaks form and chill.
- Unroll the cooled cake gently. Spread whipped cream over cake and arrange sliced strawberries on top.
- Re-roll the cake tightly (without the towel) and chill for at least 30 minutes before slicing.
- Slice with a serrated knife and serve chilled or at room temperature.
Notes
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg