Roll of Strawberry Birthday Cake
Components:
- 3/4 cup granulated sugar and 4 eggs
- One teaspoon of vanilla extract
- One cup of all-purpose flour
- One teaspoon of baking powder
- One-fourth teaspoon of salt
- 1/4 cup of sugar powder
- One cup of whipped cream
- One cup of strawberries, cut into slices
Directions:
- Turn the oven on to 375°F, or 190°C. Use parchment paper to line a jelly roll pan that is 10 by 15 inches.
- Beat the eggs, vanilla extract, and granulated sugar in a big bowl until they are light and frothy.
- Sift the flour, baking powder, and salt in a separate basin. Mix the egg mixture well with the dry ingredients by gently folding them in.
- Evenly pour the batter into the pan that has been prepared.
- Bake for 10 to 12 minutes, or until a light touch causes the cake to bounce back.
- Dust the cake with powdered sugar while it’s still warm. Place the cake upside down on a fresh kitchen towel. Using the towel, carefully roll the cake from short end to short end. Allow it to cool fully.
- Unroll the cake after it has cooled and evenly cover the top with whipped cream. Place sliced strawberries on top.
- Without using the towel, carefully roll the cake back up. Refrigerate for a minimum of one hour.
- Cut into slices and serve.