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STRAWBERRY CREAM CAKE

Indulge in this incredibly moist and fluffy strawberry cream cake, bursting with the fresh, vibrant flavor of strawberries. A dream dessert for lovers of cloud-like cakes, it’s layered with velvety whipped cream, juicy fresh strawberries, and luscious strawberry jam. Every bite is a heavenly delight that will have you craving more!

EQUIPMENT

  • 2 8-inch pans (use regular aluminum pans; avoid non-stick pans)
  • Parchment paper for lining pans
  • Stand mixer with whisk attachment or hand mixer
  • Mixing bowl
  • Whisk
  • Spatula
  • Toothpick
  • Knife
  • Offset icing spatula

INGREDIENTS

Chiffon Cake

  • 6 egg yolks
  • 56 g (¼ cup) granulated sugar
  • ½ teaspoon salt
  • 85 g (⅓ cup) milk
  • 56 g (¼ cup) oil
  • ½ teaspoon vanilla extract
  • 113 g (1 cup) cake flour
  • 6 egg whites
  • 56 g (¼ cup) granulated sugar

Fillings

  • 10–12 medium fresh strawberries
  • 100 g (⅓ cup) strawberry jam

Whipped Cream

  • 396 g (1 ⅔ cups) heavy cream
  • 30 g (2.5 tablespoons) granulated sugar

DECORATIONS

  • Fresh strawberries (or any topping of your choice)

Note: For the best results, use a scale to measure ingredients. Recipes are designed with weight-based measurements (grams/ounces). Cup measurements (US customary) are provided for convenience.

INSTRUCTIONS

Step 1: Bake the Chiffon Cake

Preparation:

  • Line the bottoms of two 8-inch round pans with parchment paper.
  • Preheat the oven to 300°F (149°C).
  • Sift the cake flour and prepare a bowl of hot, simmering water.

Making the Batter:

  • In a large bowl, whisk the egg yolks, granulated sugar, and salt until pale and airy.
  • Add milk, oil, and vanilla extract to the yolk mixture, whisking until smooth.
  • Gradually add the sifted cake flour, mixing until no lumps remain.

Making the Meringue:

  • Whip the egg whites in a stand mixer until bubbly (similar to foamy shampoo).
  • Gradually add granulated sugar and whip until the meringue forms soft peaks.

Combining:

  • Fold half of the meringue into the yolk mixture with a whisk until partially combined.
  • Add the remaining meringue and gently fold with a spatula until fully incorporated. Avoid overmixing.

Baking:

  • Pour the batter into the prepared pans. Smooth the surface with a toothpick and tap the pans to remove air bubbles.
  • Place the pans in a larger pan filled with hot water (water bath) and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  • Gently invert the pans, remove the cakes, and cool on a wire rack.

Step 2: Prepare the Fillings

Fresh Strawberries:

  • Slice strawberries into large pieces, pat dry, and refrigerate.

Strawberry Jam:

  • Use homemade or store-bought jam. Ensure it’s thick to prevent leaks during frosting.

Step 3: Make the Whipped Cream

  • Whip heavy cream and granulated sugar until soft peaks form for the final coat.
  • For the crumb coat, whip half the cream until firmer for better structure.

Step 4: Assemble the Cake

  • Spread strawberry jam on the first cake layer, leaving a ½-inch border around the edges.
  • Arrange fresh strawberry pieces over the jam and top with whipped cream, filling gaps and leveling the surface.
  • Add the second cake layer, browned side down.

Crumb Coat:

  • Apply a thin layer of whipped cream to seal the cake and fillings.

Final Coat:

  • Spread the remaining whipped cream evenly over the top and sides.

Decorate:

  • Garnish with fresh strawberries or any desired toppings.

Enjoy your beautifully layered strawberry cream cake!

VIDEO

ICE CREAM CAKE ROLL

Wait, come back! No matter how charming Mary Berry and Paul Hollywood made rolled cakes seem on that early episode of Great British Bake Off, we all know the truth: they can be a nightmare. With separated eggs, fragile layers, cracks, and the potential for curses to escape the cook’s lips, rolled cakes often feel more like a battle than a baking project. But this rolled cake is different. With flour and cocoa mixed in, plus an extra egg, it’s stretchier and softer, making it far more cooperative when you want to roll, unroll, and reroll it. And you’ll want to do all of that because this ice cream cake is not only one of the prettiest I’ve made, but also much easier and faster than it looks.

Ingredients:

For the Cake:

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs, separated
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup melted butter
  • Powdered sugar (for dusting)

For the Ice Cream Filling:

  • 2 cups of your favorite ice cream (softened)

For the Chocolate Sauce (Optional):

  • 1/4 cup heavy cream
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • 1/4 tsp vanilla extract

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure it’s smooth and covers the entire pan.

Make the Cake:

  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  • In a separate large bowl, beat the egg yolks with sugar and vanilla extract until light and fluffy, about 2-3 minutes.
  • Stir in the melted butter and the dry ingredients mixture until combined.
  • In another clean bowl, beat the egg whites until stiff peaks form.
  • Gently fold the egg whites into the chocolate batter until fully incorporated. Be careful not to deflate the whites.
  • Pour the batter into the prepared pan, spreading it evenly.

Bake the Cake: Bake for 12-15 minutes or until the cake is springy to the touch. While the cake is baking, prepare a clean kitchen towel and sprinkle it generously with powdered sugar.

Roll the Cake: Once baked, immediately turn the cake out onto the prepared towel. Carefully peel off the parchment paper. Starting from one edge, gently roll the cake up with the towel, ensuring the cake is rolled tightly. Let it cool completely on a wire rack, still wrapped in the towel.

Prepare the Ice Cream Filling: While the cake cools, soften the ice cream at room temperature until it’s spreadable but not melted. You can use any flavor you like, from chocolate and vanilla to fruit or coffee.

Assemble the Roll: Once the cake has cooled, gently unroll it. Spread a generous layer of softened ice cream over the entire surface, making sure to cover it evenly. Carefully re-roll the cake, this time without the towel. Place the roll seam-side down on a serving platter.

Optional: Make the Chocolate Sauce:

  • In a small saucepan, combine heavy cream, cocoa powder, sugar, and vanilla. Heat over low heat, stirring constantly until the sauce is smooth and thickened (about 3-5 minutes).
  • Let the sauce cool slightly before drizzling it over the cake roll.

Freeze the Cake: Place the rolled cake in the freezer for at least 2-3 hours or until the ice cream is firm and the cake is well-chilled.

Serve: Slice the cake roll into rounds, drizzle with the chocolate sauce if desired, and serve. Enjoy!

    This cake roll is a great dessert for celebrations or just a sweet treat, and it looks as impressive as it is easy to make.