Are you craving a light, refreshing dessert that's both beautiful and delicious? Look no further! This strawberry jelly roll recipe is the perfect answer. It's surprisingly easy to make, even for beginner bakers, and the vibrant color and sweet strawberry flavor will impress everyone. This homemade treat is perfect for a summer picnic, afternoon tea, or any special occasion. Get ready to experience the joy of homemade cooking with this quick and easy recipe.
Ingredients:
For the Sponge Cake:
- 4 large eggs, separated
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Strawberry Filling:
- 16 ounces fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
Instructions:
Making the Sponge Cake:
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Preheat & Prepare: Preheat your oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, leaving an overhang on the long sides. Lightly grease and flour the parchment.
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Whip Egg Whites: In a clean, grease-free bowl, beat egg whites until stiff peaks form. Gradually add half of the sugar, continuing to beat until glossy and firm.
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Combine Yolks & Sugar: In a separate bowl, beat egg yolks with the remaining sugar until pale and thick. Stir in the vanilla extract.
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Gentle Folding: Gently fold the egg yolk mixture into the whipped egg whites in three additions, being careful not to deflate the egg whites.
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Incorporate Flour: Gradually sift in the flour and salt, gently folding until just combined. Do not overmix.
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Bake: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
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Cool & Roll: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, gently roll the cake and the towel together. Let it cool completely.
Making the Strawberry Filling:
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Simmer Strawberries: Combine the sliced strawberries, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring occasionally.
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Thicken: In a small bowl, whisk together the cornstarch and water until smooth. Stir this mixture into the simmering strawberries. Continue to cook until the filling thickens, about 1-2 minutes.
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Cool Completely: Remove from heat and let the filling cool completely before using.
Assembling the Jelly Roll:
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Unroll & Spread: Carefully unroll the cooled cake. Spread the cooled strawberry filling evenly over the surface.
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Reroll: Gently reroll the cake, this time without the towel.
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Chill & Serve: Refrigerate for at least 30 minutes to allow the filling to set. Slice and serve. Dust with powdered sugar for an extra touch of elegance.
Tips and Variations:
- For a richer flavor, use vanilla bean paste instead of vanilla extract.
- Feel free to experiment with different fillings, such as chocolate ganache, whipped cream, or lemon curd.
- If you don't have a jelly roll pan, you can bake the cake in a 9x13 inch pan, but the roll will be slightly thicker.
- For a beautiful presentation, garnish with fresh strawberries and mint leaves.
Nutritional Information (per serving, approximate):
Calories: 250-300 Fat: 10-15g Carbohydrates: 40-50g Protein: 5-7g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy this delicious and healthy dessert! It's a perfect example of how easy and satisfying homemade cooking can be. This easy recipe is a great addition to your collection of quick dinner ideas and best recipes. Making this delightful dish is sure to become one of your favorite healthy meals.