Strawberries ‘n’ Cream Cake Roll

Welcome back to the Monthly Baking Challenge! Last month we had a lot of fun with cupcake and cake decorating– I hope you feel more confident with your piping skills now! With Mother’s Day this month and spring in the air (dear allergies, thank you for the reminder spring is here) I figured we all need something fresh, light, airy, and PINK. Let me introduce you to this wonderful vanilla sponge cake filled with homemade strawberry cream cheese frosting. May’s Baking Challenge recipe = the strawberries ‘n’ cream cake roll!

I chose a cake roll for this month’s baking challenge because it’s something we’ve only gently explored before. And I want you to feel challenged, yet confident. We’ve actually never touched on sponge cake in the past 5 and 1/2 years, so it’s a wonderful match for a challenge. Today I’m going to walk you through step-by-step photos and careful explanations so you feel ready to tackle this unique beauty. Intimidated by cake rolls or does sponge cake freak you out? This is your time to be fearless, empowered, and assured. I got you covered today!



Ingredients:

  • 1 cup (110g) cake flour1
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature and divided
  • 3/4 cup (150g) granulated sugar, divided
  • 2 Tablespoons (30ml) buttermilk2
  • 1 and 1/2 teaspoons pure vanilla extract
  • seeds scraped from 1/2 vanilla bean3
  • 1 cup (120g) confectioners' sugar
  • Strawberry Cream Cheese Frosting
  • 1 cup (10-12g) freeze-dried strawberries4
  • one 8-ounce block full-fat cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 2 and 1/2 cups (300g) confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • salt, to taste

Directions:

  1. Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
  2. Preheat oven to 350°F (177°C). Spray a 10x15 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
  3. ................................


for full instruction please see : sallysbakingaddiction.com

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