Strawberry Cake Roll

A strawberry cake roll is a light and elegant dessert made from a soft sponge cake rolled around a creamy strawberry filling. The key to success is creating a flexible sponge that can be rolled without cracking and a filling that is rich, smooth, and full of fresh strawberry flavor.

Ingredients

For the Sponge Cake

4 large eggs, room temperature

100 grams granulated sugar

1 teaspoon vanilla extract

80 grams all-purpose flour

20 grams cornstarch

1 teaspoon baking powder

¼ teaspoon salt

30 milliliters milk

30 milliliters vegetable oil

Powdered sugar for dusting

For the Strawberry Filling

250 milliliters heavy whipping cream, cold

3 tablespoons powdered sugar

1 teaspoon vanilla extract

150 grams fresh strawberries, finely diced

2 tablespoons strawberry jam

For Decoration

Extra whipped cream

Fresh strawberries, sliced

Powdered sugar

Method

Begin by preheating the oven to 180°C (350°F). Line a jelly roll pan or a 10 x 15-inch baking tray with parchment paper. Lightly grease the parchment to prevent sticking.

In a large mixing bowl, beat the eggs and granulated sugar together for approximately 5 to 7 minutes. Continue beating until the mixture becomes pale, thick, and triples in volume. This step is essential because it provides the sponge cake with its light texture.

Add the vanilla extract and mix briefly.

In a separate bowl, combine the flour, cornstarch, baking powder, and salt. Sift the dry ingredients to remove lumps and ensure an even texture.

Gradually fold the dry ingredients into the egg mixture using a spatula. Work gently to preserve as much air as possible.

In a small bowl, combine the milk and vegetable oil. Add a small amount of batter to this liquid mixture and stir until smooth. Fold this mixture back into the main batter.

Spread the batter evenly into the prepared pan. Use an offset spatula to level the surface.

Bake for 10 to 12 minutes or until the cake springs back lightly when touched.

While the cake is baking, place a clean kitchen towel on the counter and dust it generously with powdered sugar.

As soon as the cake comes out of the oven, carefully invert it onto the prepared towel. Remove the parchment paper gently.

Starting from one short end, roll the warm cake together with the towel. Allow it to cool completely while rolled. This helps the cake maintain its shape and reduces the chance of cracking later.

For the filling, place the cold heavy cream, powdered sugar, and vanilla extract into a chilled bowl. Whip until medium peaks form.

Fold the diced strawberries and strawberry jam into the whipped cream. Mix gently until evenly combined.

Once the cake has cooled completely, carefully unroll it. Spread the strawberry filling evenly over the entire surface, leaving a small border around the edges.

Roll the cake back up without the towel, using gentle pressure to keep it tight but not compressed.

Wrap the cake roll in plastic wrap and refrigerate for at least 2 hours. Chilling allows the filling to firm up and helps the cake hold its shape when sliced.

Before serving, decorate with whipped cream, sliced strawberries, and a light dusting of powdered sugar.

Tips for the Best Strawberry Cake Roll

Use room-temperature eggs for maximum volume.

Do not overbake the sponge cake because a dry cake is more likely to crack.

Roll the cake while it is still warm.

Dry the strawberries well before adding them to the filling to prevent excess moisture.

Chill thoroughly before slicing for clean, professional-looking pieces.

Yield

8 to 10 servings

Preparation Time

30 minutes

Baking Time

10 to 12 minutes

Chilling Time

2 hours

Total Time

Approximately 3 hours

Cherry Cheesecake

Cherry cheesecake is a rich and creamy dessert featuring a buttery biscuit crust, a smooth cheesecake filling, and a generous layer of sweet cherry topping. This recipe produces a bakery-style cheesecake with a luxurious texture and balanced flavor.

Ingredients

For the Crust

250 grams digestive biscuits or graham crackers

120 grams unsalted butter, melted

2 tablespoons granulated sugar

For the Cheesecake Filling

750 grams cream cheese, softened

200 grams granulated sugar

3 large eggs

2 egg yolks

200 milliliters sour cream

120 milliliters heavy cream

2 teaspoons vanilla extract

1 tablespoon lemon juice

1 tablespoon cornstarch

For the Cherry Topping

500 grams fresh or frozen cherries, pitted

100 grams granulated sugar

2 tablespoons lemon juice

2 tablespoons cornstarch

60 milliliters water

For Garnish

Fresh cherries

Whipped cream, optional

Method

Preheat the oven to 160°C (325°F).

Grease a 9-inch springform pan and line the bottom with parchment paper.

Place the biscuits in a food processor and crush until fine crumbs form. Add the melted butter and sugar. Mix until the crumbs resemble wet sand.

Press the crumb mixture firmly into the base of the prepared pan. Use the bottom of a glass to create an even layer.

Bake the crust for 10 minutes. Remove from the oven and allow it to cool slightly.

For the cheesecake filling, beat the softened cream cheese until completely smooth. Scrape down the bowl frequently to avoid lumps.

Add the sugar and continue mixing until fully incorporated.

Add the eggs one at a time, mixing on low speed after each addition. Add the egg yolks and mix until combined.

Blend in the sour cream, heavy cream, vanilla extract, lemon juice, and cornstarch. Mix only until smooth. Overmixing can introduce excess air, which may cause cracks during baking.

Pour the filling over the prepared crust and smooth the surface.

Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. This water bath helps the cheesecake bake evenly and prevents cracking.

Bake for 60 to 75 minutes. The edges should be set while the center still has a slight wobble.

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Remove the cheesecake and allow it to cool completely at room temperature.

Refrigerate for at least 6 hours, preferably overnight.

To prepare the cherry topping, combine the cherries, sugar, and lemon juice in a saucepan over medium heat.

Cook for 5 to 7 minutes until the cherries begin releasing their juices.

In a small bowl, whisk together the cornstarch and water until smooth.

Pour the cornstarch mixture into the cherries and stir continuously.

Cook for another 2 to 3 minutes until the mixture thickens into a glossy sauce.

Remove from the heat and allow it to cool completely.

Spread the cooled cherry topping evenly over the chilled cheesecake.

Refrigerate for an additional 30 minutes before serving.

Tips for the Best Cherry Cheesecake

Always use softened cream cheese for a silky texture.

Avoid beating the batter at high speed once the eggs are added.

A water bath helps create a smooth, creamy cheesecake.

Cool the cheesecake gradually to reduce the risk of cracks.

For the deepest flavor, chill overnight before serving.

Yield

12 servings

Preparation Time

40 minutes

Baking Time

60 to 75 minutes

Chilling Time

6 to 12 hours

Total Time

Approximately 8 to 14 hours

The result is a rich, creamy cheesecake with a buttery crust and a vibrant cherry topping that perfectly complements the smooth filling.