Strawberry and mascarpone cake roll: an easy dessert perfect for celebrations and special occasions
Strawberries are already beginning to be seen on the market, so since at first they do not have much flavor, we are going to use them to prepare a delicious dessert, a strawberry and mascarpone cake roll that I think all members of the family will like, from the little ones to the old.
Easy strawberry and mascarpone cake roll
Today’s cake roll, also called jelly cake, is very similar or almost the same as our classic gypsy arm, but in this case with a twist inside, since it is filled with a cream with mascarpone, with a very soft texture and which contrasts with the classic strawberry jam that accompanies it.
The roll or jelly cake appeared around 1852 when a recipe for a spongy cake filled with jam was published in upstate New York.
Strawberry swiss roll recipe
In the United States the terminology has changed over time. Jelly cake, roll jelly cake, swiss roll, jelly roll and rolled jelly cake were all the names that were given to this dish from 1852 to 1877. Later it was left with the nickname cake roll, which quickly became popular and was modified with different ingredients. , to have a wide variety of roll cakes of infinite flavors.
For 8 people
Milk (for the filling) 20 g
Sugar (for the filling) 20 g
Gelatin in sheets (for the filling) 2 g
Mascarpone cheese (for the filling) 45 g
Liquid whipping cream (for the filling) 200 g
Vanilla extract To taste (for the filling)
Strawberry jam (for the filling) 300 g
Egg yolks M (for the cake) 6
Sugar A (for the cake) 30 g
Sugar B (for the cake) 75 g
Egg white M (for the cake) 6
Pastry flour (for the cake) 85 g
Milk (for the cake) 45 g
Sunflower oil (for the cake) 60 g
Strawberry (to decorate) 200 g
How to make strawberry and mascarpone cake roll
Total time 45 m
Preparation 30 m
Cooking 15 m
Rest 1 p.m.
Strawberry swiss roll little debbie
We will start by preparing the chantilly cream with mascarpone for the filling. To do this, we put the gelatin leaves in a bowl in cold water. We let it hydrate for 10 minutes.
Then we boil the milk with the vanilla pod and sugar. We let it infuse, covered, for 15 minutes. We pass through a strainer, add the drained gelatin sheets and melted for a few seconds in the microwave and the mascarpone cheese.
Strawberry cake roll with whipped cream
We use the hand mixer so that the dough is smooth. Next, we add the cold cream and mix with a spatula until we obtain a homogeneous consistency. We let it rest for 12 hours in the refrigerator. Next, beat at medium speed until the cream gains volume and becomes thick. We reserve in a pastry bag with a wide nozzle.
Strawberry roll cake japanese
To make the rolled cake, preheat the oven to 180°C. We prepare a baking tray with a silicone mat or a sheet of baking paper measuring about 35×35 cm or a 40x30cm baking tray.
We beat the egg yolks and sugar A with a mixer using a “beater” accessory until we obtain a clear and voluminous mass. On the other hand, we beat the egg whites with the sugar B in a separate bowl until we obtain a light, stable but elastic foam.
We add the meringue to the beaten yolks several times, stirring constantly with a spatula. Next, add the sifted flour and mix gently with a spatula. Finally, in small portions, we add the vegetable oil mixed with the milk at room temperature.
Strawberry cake roll using cake mix
We mix gently until we obtain a homogeneous mass. We pour the dough into a mold and flatten it with a spatula. We bake for 10 to 12 minutes. The cake will have a uniform golden color and will come out easily from the mold without sticking. We let the cake cool to room temperature.
To finish our cake roll, we whip the chantilly cream until we obtain an elastic consistency. We place the cake on parchment paper and spread the strawberry jam over the surface of the cake, distributing it well.
We pour about 180 g of whipped cream on top and smooth it with a spatula. On the narrow edge of the cake, use the piping bag to place a tube of cream at a distance of 1 to 1.5 cm from the edge. Lifting the parchment, we gently twist the roll inside, pressing lightly after each turn.
We place the roll, hiding the closure underneath, on a baking tray and refrigerate it for an hour. Once stabilized, we cut the edges of the cake roll. We decorate with icing sugar, decorate the surface with the cream and mascarpone cream and place some fresh strawberries on top.
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