As I mentioned before, Arik’s Birthday was a couple of weeks ago and I made a Strawberry Roll Cake for the occasion. Since it was such a hit with everyone, I ended up baking it again a week later so I could take some pictures for a post. I want to share these pictures and the recipe with you today, since there are so many yummy strawberries for sale right now, so that you guys can get right to baking!
The first time I baked the cake I beat the eggs and sugar for a couple of minutes and it ended up pretty dense. So the next time around, I separated the eggs and folded in the stiffened egg whites. This cake was a complete disaster and ended up immediately breaking when rolled. For the third attempt, I beat the eggs and sugar for at least 5 minutes until they were really creamy and fluffy. This cake rolled beautifully and was incredibly light and airy. The only thing I will do differently next time is roll the cake a little tighter so that more rolls come out in the end.
I make the filling while the cake bakes and cools. Usually there is some filling left over, but no one seems to mind and I don’t have any issues getting rid of it. 😉 You should be able find quark as well as Whip It in larger grocery stores or specialty stores. If not, let me know and I will figure out a substitution for you. In my opinion the cake tasted even better after 1-2 days in the refrigerator so it’s a great idea to make it ahead of time. It really is a perfect cake for kid’s summer birthday parties. Kids seem to love strawberries and quark and if they don’t, there’s just more left over for the adults!
- 4 Eggs
- ⅓ cup/70g sugar plus 1-2 tablespoons for rolling the cake
- ½ cup minus 1 tablespoon/50g flour
- ½ cup minus 1 tablespoon/50g cornstarch
- 11 oz./300g strawberries
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- ¾ cup/200g quark
- 1-2 tablespoons powdered sugar
- ¾ cup/200g whipping cream
- 2 packets Whip It from Dr. Oetker or 2 tablespoons of whipping cream stabilizer
- Pre-heat oven to 390℉/200℃.
- In a medium bowl, beat the eggs and sugar for 5 minutes until creamy and fluffy.
- Sift the flour and cornstarch on top and carefully mix in.
- Pour the batter on a baking sheet lined with parchment paper and bake in the oven for 10 minutes.
- Take a clean dish towel, sprinkle with 1-2 tablespoons of sugar and dump the still hot cake onto it. Carefully use the towel to roll up the cake and set aside to cool.
- Clean the strawberries and puree ⅓ of them along with the vanilla extract, sugar and lemon juice. Dice the remaining strawberries into small chunks.
- In a medium bowl blend quark with powdered sugar and puree.
- In another bowl, start to whip the cream. Add Whip It and continue to whip cream until stiff.
- Fold cream and cut up strawberries into quark mixture.
- Carefully unroll the cooled cake and spread the cream mixture onto it.
- Roll the cake bake up and place in the refrigerator for at least 4 hours.
- Sprinkle cake with powdered sugar before serving.
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16 Responses to “Strawberry Roll Cake”
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What a beautiful strawberry roll cake! I always want to make a roll cake, but heard it’s not easy to make so I’m a little bit hesitant to give it a try. But seeing this beautifully-made cake, I am itching to try it one day… 🙂 I’m sure Arik enjoyed your special cake! Happy belated birthday to him. 🙂 Pinned~!
Thanks Nami! I felt the same way about roll cake, but then I finally gave in and it turned out to be really easy! And if I can do it, then you definitely can too! 🙂
Been eating this cake for 3 days now. Just keeps getting better and better!
Glad you enjoyed it!!
Oh this strawberry roll cake looks so pretty and delicious! I’ve always wanted to make a jelly roll cake, and this time I might have to actually try it out! (:
Thanks Monica! You really should give it a try, it is much easier than one would think…
I’m not even sure what Quark is. Could you recommend a substitution?
“Quark is a non cooked fresh cows milk cream similar to sour cream.” (Wiki) If you are unable to find it at any of your grocery stores (a lot of the time it is with the sour creams or in the cheese section) then I would substitute it with plain yogurt or even plain greek yogurt. I hope this helps and do let me know how it turns out with yogurt if you get a chance to try! Good luck!
Oh wow, that roll cake is to die for! If you make this I can bring some earl grey ice cream and we can have a party 😉
That sounds like a fantastic idea Jenny!
Yum Laura! This looks so soft and delicious….almost like angel food cake! I bet Arik shoveled this into his mouth as fast as he could…er, maybe that’s just my kids. 😀
Happy belated birthday to Arik!
Nope, definitely not just your kids! His piece was gone in about 5 seconds and he asked for more while his mouth was still full…what can I say, he likes his cake. 🙂
I hope Arik had a greta birthday a few weeks ago! Beautiful cake, it looks so light and luscious. Quark is really hard to find in Australia, what would be a good subsitute if any?
They say quark is closest to sour cream, but I would try it with plain yogurt or even plain greek yogurt (maybe add some extra sugar if using greek). The only thing that might happen is that the cream would be a little runnier since quark is thicker than yogurt so you might have to use extra whipped cream stabilizer. If you try it out, let me know how it goes!!
Hi – your roll cake looks so moist and beautiful! A roll cake is also on my list of things to make but I just haven’t gotten to it. There is definitely a fear of cracks and a mess on my hands. Your son is adorable and obviously has good taste in food!
Thanks so much Monica! Give the cake a try, you’ll be amazed at how easy it is.