Description
A delightful swirl of soft sponge cake filled with creamy cheesecake and fresh strawberries. Light, refreshing, and perfect for any celebration.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 1/2 cups fresh strawberries, sliced
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar together until pale and fluffy. Stir in vanilla, then fold in flour, baking powder, and salt. Spread batter evenly in the pan and bake for 12–15 minutes.
- While still warm, invert the cake onto a towel dusted with powdered sugar. Peel off the parchment, then gently roll the cake up in the towel. Let cool completely.
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla. Whip in heavy cream until light and fluffy.
- Unroll cooled cake, spread filling evenly, and sprinkle with sliced strawberries. Carefully roll the cake back up without the towel.
- Wrap in plastic and refrigerate for 2 hours before slicing. Dust with powdered sugar before serving.
Notes
Keep refrigerated in an airtight container for up to 3 days. For a festive touch, drizzle with melted white chocolate or garnish with extra berries.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American