Description
A soft and fluffy dessert filled with a sweet and tangy strawberry filling, perfect for any occasion.
Ingredients
Scale
For the cake:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, at room temperature
1/4 cup milk
1 teaspoon vanilla extract
For the filling:
1 pound fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
Instructions
- Preheat the oven to 375°F (190°C). Line a 10×15 inch baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, cornstarch, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until just combined.
- Pour the batter onto the prepared baking sheet and spread it out evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the cake onto a clean tea towel and peel off the parchment paper.
- In a medium bowl, combine the strawberries, sugar, cornstarch, and water. Stir until combined.
- Spread the strawberry filling evenly over the cake.
- Starting from one of the short ends, carefully roll up the cake. Wrap the cake in the tea towel and refrigerate for at least 2 hours, or overnight, to set.
- Slice the cake and serve.
Notes
- For a more intense strawberry flavor, use ripe strawberries.
- If you don’t have parchment paper, you can grease and flour the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 18g
- Sodium: 80 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32g
- Fiber: 1 g
- Protein: 3g
- Cholesterol: 50 mg