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Strawberry and Mascarpone Cream Roll Cake

Delightful Strawberry and Mascarpone Cream Roll Cake Recipe

This Strawberry and Mascarpone Cream Roll Cake is a perfect balance of sweetness and creaminess, making it a delightful centerpiece for any celebration.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings: 10 slices
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Opt for a gluten-free blend for a gluten-free version.
  • 4 large Eggs Use room temperature eggs for the best volume.
  • ¾ cup Sugar Brown sugar can add a deeper flavor.
  • ¼ cup Oil Melted butter offers a richer taste.
  • 1 teaspoon Vanilla Extract Always choose pure extract for the best flavor.
For the Filling
  • 8 ounces Mascarpone Cheese Blend it with Greek yogurt for a lighter option.
  • 1 cup Whipped Cream Use heavy cream for stability.
  • ¼ cup Powdered Sugar Regular sugar can be a substitute if necessary.
For the Strawberries
  • 2 cups Fresh Strawberries Ripe berries yield the best flavor.
  • 1 tablespoon Lemon Juice A splash brightens everything up!

Equipment

  • Mixing bowl
  • Baking Pan
  • whisk
  • Parchment paper
  • plastic wrap
  • kitchen towel

Method
 

Step‑by‑Step Instructions
  1. Wash and hull the strawberries, chop them, then mix with lemon juice and powdered sugar. Let macerate for 15 minutes.
  2. Preheat your oven to 350°F (175°C) and prepare a 10x15-inch baking pan with parchment paper.
  3. Beat eggs and sugar in a bowl until fluffy. Gradually mix in vanilla and oil, then fold in flour and baking powder.
  4. Pour batter into the baking pan and bake for 12-15 minutes until lightly golden.
  5. Invert the cake onto a powdered sugar-dusted towel and roll it while warm. Cool completely in the towel.
  6. Whip cream to stiff peaks and fold in mascarpone and powdered sugar until smooth.
  7. Unroll the cooled cake, soak with strawberry juices, spread mascarpone mix, and top with macerated strawberries.
  8. Roll the cake back up and refrigerate for at least 30 minutes to set.
  9. After chilling, slice the cake and serve with whipped cream and fresh strawberries.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Ensure your ingredients are at room temperature for the best results.

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