Ingredients
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Scale
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 cup fresh strawberries, pureed
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 15×10 inch jelly roll pan by greasing and lining it with parchment paper.
- In a large mixing bowl, beat eggs and granulated sugar until light and fluffy, about 5 minutes. Mix in milk, vegetable oil, and vanilla extract.
- Sift together flour, baking powder, and salt in another bowl. Gradually fold dry ingredients into wet ingredients and pour the batter into the prepared pan.
- Bake for 12-15 minutes or until the cake springs back when touched. Cool slightly and then invert onto a powdered sugar-dusted towel, rolling it up gently to cool completely.
- For the filling, mix softened cream cheese with powdered sugar until smooth. Whip heavy cream with vanilla until soft peaks form and fold into the cream cheese mixture along with the strawberry puree.
- Unroll the cooled cake, spread the strawberry filling evenly, and then roll it back up without the towel. Wrap in plastic wrap and chill in the refrigerator for at least an hour.
Notes
Dust with additional powdered sugar before serving. This cake pairs well with coffee, tea, or sparkling drinks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg