Strawberry Roll Cake

Preparation: 30 min
Cooking time: 30-35 min
Waiting time: 20 min
Portion: 4
Difficulty: 3/5


  1. Sponge cake
    -Egg: 4 (~63-65 gr/ each shell included)
    -All purpose flour: 30 gr
    -Corn starch: 30 gr
    -Cooking oil: 45 ml
    -Milk: 35 ml
    -Granulated sugar: 60 gr – divided into 2 parts: 20 gr and 40 gr
    -Lime juice: ½ tsp (~3 ml) or replace with ½ tsp cream of tartar
    -Vanilla extract: ½ tsp
    -Salt: a pinch
    -Red food colouring: 1-2 drops (optional)
    -Powdered sugar: 2-3 gr
  2. Strawberry cream filling
    -Whipping cream: 150 ml – fat > 30%
    -Granulated sugar: 20-25 gr
    -Strawberry jam: 40-50 gr (optional)
    -Fresh strawberry: 100 gr

-Strawberry cream: 20 gr or 20 gr of whipped cream
-Fresh strawberry: 2-3 medium size strawberries
-Decorating leaves: optional

Kitchen utensil
-Baking tray 37x26x12 cm
-Electric egg beater


1. Sponge cake

  • Preheat the oven at 170 Celsius degree in 10 minutes
  • Separate egg yolks and egg whites
  • Beat 4 egg yolks with 20 gr grnulated sugar
  • Pour cooking oil, milk and vanilla extract into beaten egg yolk, mix well
  • Mix all purpose flour with corn starch, then sieve and mix flour mixture into egg yolk bowl

Don’t overmix the mixture, you should only mix the flour until it disappeared 

  • In another bowl, beat egg white with ½ tsp lime juice (or cream of tartar) and sugar until stiff peak.
  • Add ½ beaten egg white into egg yolk bowl, stir quickly until they’re combined
  • Pour the mixture back to meringue bowl, use a spatula to mix them together with “fold method”
  • Divide cake batter into 2 equal parts in 2 separated clean bowl. Mix 1 part with 2-3 drops of red coloring.
  • Transfer cake batter into piping bag
  • Pipe cake batter on baking tray that lined parchment paper as videos (or as the way that you prefer)
  • Place baking tray in oven and bake at 170 Celsius degree in 25-30 minutes
  • Remove baking tray from oven, use a knife to spit the cake from edges
  • Sieve a thin layer of powdered sugar, place a parchment paper on top and then a cutting board. Flip it up
  • Take baking tray away, remove baked paper. Place another layer of parchment paper on its surface and cover it by a baking tray, then flip it up again
  • Roll the cake when it’s still warm and let it cool on tray

This step will help sponge cake from cracking when you roll later with whipped cream filling

2. Strawberry cream filling

  • Whisk 150 ml whipping cream with sugar until stiff peak
  • Add and mix 40-50 gr strawberry jam into whipped cream. 

You can save up 20-30 gr of strawberry whipped cream for decorating later. And here is recipe of homemade Strawberry Jam

  • Wrap it up and refrigerate for 20-30 minutes before using

3. Cake assembly

  • Cut fresh strawberries in small cubes
  • Spread sponge cake on plastic wrap
  • Transfer cold whipped cream on cake surface and sprinkle with strawberries
  • Roll the cake up and refrigerate in 30-60 minutes to set cake roll   

4. Decorating

  • Remove roll cake from plastic wrap
  • Trim 2 side of roll cake for better look
  • Pipe strawberry whipped cream on top, decorate with fresh strawberries and mint leaves
  • Store in fridge and serve within 1-2 days


  1. Sponge cake should be rolled when it’s still warm to keep its shape, so that when you roll with whipped cream the cake won’t be cracked or split out
  2. Whipped cream should be kept cold through process to prevent it from melting (that will be absorbed into sponge cake). Cold whipped cream is also easier to spread on cake surface and roll up
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