Description
A vibrant and festive cake roll filled with whipped cream and fresh strawberries and blueberries, perfect for summer celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup whipped cream
- 1/2 cup fresh strawberries, sliced
- 1/2 cup blueberries
- Red and blue food coloring (optional)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper.
- Combine the flour, baking powder, and salt in a mixing bowl.
- Beat the eggs and sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- Stir in the vanilla extract and milk until blended.
- Gradually add the dry ingredients to the egg mixture, mixing until just combined.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes.
- Invert the cake onto a clean, powdered sugar-dusted kitchen towel and peel away the parchment paper.
- Roll the cake with the towel starting from one short end and let it cool completely.
- Unroll the cake gently and spread whipped cream and fruits on top.
- Roll it back up without the towel and chill in the refrigerator for at least 1 hour.
- Dust with powdered sugar before serving.
Notes
Keep the cake roll in an airtight container in the refrigerator for up to 3 days, or freeze the unfilled cake roll for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 15g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg