Say Hello To Fall With This Yummy Dessert – Spring Roll
October 23, 2018
Preheat the oven to 350 degrees. Line a 15×10” jelly roll pan with parchment paper and spray with cooking spray.
Using an electric mixer, whip the eggs until frothy, then slowly add the ¾ cup sugar and continue to whip until pale and very fluffy.
Add in the buttermilk, vanilla, and oil and mix until well combined.
Sift in the flour, baking powder, and salt and fold into the whipped eggs with a rubber spatula. Make sure to do this carefully so you don’t deflate the eggs!
Pour the cake batter into the prepared pan and bake until the cake is lightly golden brown and springy to the touch, about 13-15 minutes. Once the cake is fully baked, remove from the oven and set on a wire rack to cool for 5 minutes.
After the cake has cooled slightly, invert the cake onto a clean kitchen towel and, starting with a short side, roll the cake to “train” it into shape. Allow the rolled cake to cool completely.
Meanwhile, make the whipped cream by whipping the heavy cream and the remaining 2 tablespoons sugar until it has stiff peaks. Refrigerate until you are ready to fill the cake.
Once the cake is completely cooled and you are ready to assemble, unroll the cake from the dish towel and carefully peel off the parchment paper. Fill the cake with a layer of whipped cream, being sure to leave a 1” border all the way around the cake. Follow with a layer of strawberries.
2 min
Carefully roll the cake back into a spiral shape (don’t worry if the filling moves around slightly while you’re rolling, that’s normal!). Place the roll seam-side-down on a serving platter and dust with powdered sugar. Cut into 1” slices and enjoy!
