Strawberry Roll Cake

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Strawberry Roll Cake

Abbigail Nickels

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This is a recipe that I found in a comic, now it is one of my favorites. I have tweaked the recipe to satisfy my sweet tooth, so if you make it and find it’s too sweet; feel free to change how much sugar you put into the recipe!


  • 4 Egg Yolks, 4 Egg Whites
  • 1/4 cup Milk
  • 1/2 cup Cake Flour
  • 1/2 cup Heavy Whipping Cream
  • 1/4 cup Corn or Vegetable Oil
  • 1/2 package of Strawberries
  • 2/3 cup Sugar
  • 1/2 cup Sugar


  • 9×13 cookie sheet
  • parchment paper cut to fit bottom of cookie sheet
  • electronic mixer
  • Ice water bath


  1. Preheat oven to 356 degrees
  2. Put oil, milk and egg yolks in a bowl an mix till evenly incorporated.
  3. Sift in the flour (you don’t have to sift if you have a sifter, but it helps), and mix till there are no clumps.
  4.  In another bowl beat egg whites and 1/2 cup sugar till they are at stiff peaks. If you don’t know what stiff peaks mean, you can learn here
  5.  Put 1/3 of the egg whites into the bowl with the egg yolks and fold it in. When done mixing add in the rest of the egg whites and fold in again.
  6.  Put into pan, spread out batter. Then lightly tap the pan on a hard surface to get out the big air bubbles.
  7.  Put into the oven and bake for 15 minutes.
  8.  Put the cream and 2/3 cup sugar into a bowl and then put into the bowl into the ice water bath. Beat the cream till it gets thick. Put cream to side.
  9.  Wash the strawberries and then cut into small pieces. Set strawberries to the side.
  10. When the cake is done baking let it cool off. Then put it on a cutting board and square the edges.
  11. Spread the cream over the cake leaving a little space between the edge of the cake and cream so it doesn’t squish out when you roll it.
  12. Put the strawberries on one end of the cake and roll. Roll cake in parchment paper and twist the ends. Put into fridge till serving.
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